| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, sanitizing utensils, cold holding, cooling, following time as a public health control, and final cook temperatures were out of compliance during inspection. More active managerial control needed in establishment as seen by these priority and priority foundation violations found during inspection. PIC needs to ensure there are adequate procedures for these risk factors, and that employees are following these procedures correctly. CDI - PIC educated on active managerial control. 0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw salmon and then went back to handling ready-to-eat food and clean plates for cooked food to go on. Employees must wash hands when switching tasks, such as switching from handling raw animal foods to handling clean utensils or ready-to-eat foods. CDI - Employee educated and she washed her hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Pan of food stored directly on top of lettuce in cooler on line. Do not put nonfood contact portion of pans in contact with food. CDI - Pan moved. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer shall be 150-400 ppm. CDI - Solution emptied.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken breasts were checked after coming out of oven and some larger pieces measured 154-160F. Employee did not use thermometer to verify that temperature was above 165F. Another employee cooked raw salmon and plated the salmon for customer. EHS checked the temperature of the salmon and the middle was 122F. Employee did not check temperature with thermometer. Ensure employee cook raw animal foods to the proper temperatures - above 165F for raw chicken, and above 145F for raw seafood. CDI - Chicken put back in the oven until all the pieces were above 165F. Salmon put back into pan and cooked to above 145F. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. 4 pans of gluten free pasta measured 45-48F. Pasta began cooling yesterday. Sweet potatoes began cooling before at 10:30AM, and still measured 74F at 12:55PM. Sweet potatoes had cooled the whole inspection out of temperature control on the speed rack. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pasta discarded by PIC. Sweet potatoes also discarded. Establishment will be placed on risk control plan if cooling violations are found during next routine inspection. REPEAT
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 pans of mashed potatoes measured 118-121F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated mashed potatoes to above 165F. 0 pts.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned cooked vegetables (45-52F), portioned turkey (48-52F), portioned noodles (45-47F), pickled onions (44F), another pan of turkey (46F), and bean salsa (46F) were above 41F on line. TCS foods in cold holding shall measure 41F or less. CDI - TCS foods above 41F were moved to walk-in cooler or blast chiller to cool to 41F.
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 . |
|
24
|
1.50
|
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 Enchiladas held using TPHC and steak held using TPHC were missing time labels. TCS foods held using time as a public health control must be marked with start time, and used or discarded within 4 hours. CDI - Employees placed time labels on both items. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Pans of gluten free pasta were still 46-48F after cooling since yesterday. Pans of pasta appear to have been cooled in these large pans with tight lids and were stacked on top of each other. Also, sweet potatoes that began cooling at 10:30AM still measured 74F at 12:50PM. Sweet potatoes were cooled the whole 2 hours out of temperature control. Leave cooling TCS foods loosely covered or uncovered. Use walk-in cooler or blast chiller to quickly cool TVS foods. CDI - PIC discarded pasta and sweet potatoes. REPEAT
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some food employees were not wearing hair restraints or beard guards. Food employees must wear hair restraints, such as a hat or hair net. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Some food employees were wearing jewelry on their hands/wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured 0 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer solution when in between uses. Contact EcoLab to repair dispenser. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Under-counter dish machine is not functioning and establishment is waiting for EcoLab to repair machine. Quat sanitizer dispenser is dispensing at less than 150 ppm quat. Contact EcoLab to repair dispenser. 0 pts. |