| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed blank employee health agreements provided by PIC. PIC stated these were given during last inspection. EHS observed comments from previous inspections stating PIC was required to have agreements filled out for next inspection. EHS advised to have all employee review form and sign a copy or a sign up sheet to confirm training. 10-day VR will be conducted to observe compliance. REPEAT. (2)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items in WIC left uncovered well beyond the time they were cooled. EHS advised to cover all food in storage after being cooled to 41F. (0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue build up on the interior of ice machine near ice chute. EHS observed ice catch beginning to rust and accumulate black residue. EHS advised to replace ice catch and increase cleaning frequency of unit. (0) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed beef tongue cooling in back prep area. EHS observed temperature at 88F. PIC stated this item has been cooling since 11:30. EHS observed ice bath being utilized however not enough ice to properly cool contents of container. CDI - PIC voluntarily discarded beef tongue due to missing cooling parameters. (0)
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 120F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. REPEAT. (3)
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items prepared from today missing date marking in WIC. EHS observed a few items in reach in of make unit without date markings. EHS observed salsa in reach in cooler without proper date marking. EHS observed sazon sauce (fajita sauce) and red salsa beyond 7 day shelf life. CDI - Sazon sauce and red salsa were voluntarily discarded. PIC allowed to date/re-date items in WIC and RIC, because PIC was able to verify prep date with larger bathes in WIC or with food prep employee onsite. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). (1.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed chicken stock held on time by over. PIC stated this is used for soup and other items during the cooking process. EHS observed missing time stamps on chicken stock container. CDI - PIC created accurate time stamps and applied to chicken stock. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed beef tongue cooling on prep counter over ice bath. EHS observed inadequate amount of ice being used to cool metal containers containing product. EHS advised to have enough ice to cover the container up to the fill line of the product to effectively cool. EHS also stated active stirring shall occur during the cooling process to release any trapped heat. CDI - beef tongue was voluntarily discarded due to missing cooling window. (0.5)
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf EHS observed pork tamales thawing from freezer at room temperature by oven. EHS advised to thaw under running water or refrigeration. CDI - Tamale’s were moved to WIC. EHS observed tamales still frozen. (0) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous items throughout kitchen and make line without proper labeling. CDI - PIC instructed food employee to label all items. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean pans stacked on top of each other not allowing for adequate air drying prior to storage. (0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food residue and debris present in make unit gaskets and low boy cooler gaskets and inside units. Increase cleaning frequency to avoid accumulation of debris. REPEAT. (1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed interior ceiling and walls in WIC accumulating food debris and residue. EHS observed black build up around can wash and three compartment sink along the wall and base of equipment. Increase cleaning frequency. REPEAT. (1) |