|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility does not have signed employee health policy training records. EHS provided PIC with updated policy via email. VERIFICATION REQUIRED within 10 days to confirm training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed employee with gloves on handle cell phone and air pods and then grab handle of scoop to scoop cheese. CDI: Employee was directed to and then discarded gloves, washed hands, and donned new gloves before completing food prep. REPEAT VIOLATION |
|
20
|
1.50
|
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. Observed tomato bisque in walk in cooler at 47-50F. PIC stated that the product was placed in a bus tub with ice and placed in the walk in cooler to cool last night. PIC removed it from the bus tub this morning for long term storage. CDI: Soup was voluntarily discarded.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cheese on counter near expo area that PIC stated was pulled from the cooler this morning. PIC indicated that the cheese was used last night and then brought back out for use today. CDI: Cheese voluntarily discarded. EHS explained that once an item is placed on TPHC, the product cannot be cooled back down and used at a later time.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedure for cheddar cheese held on time near the expo window. CDI: Procedures written during inspection today.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
0
|
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 Observed tomato bisque in walk in cooler from last night still cooling. CDI: Items voluntarily discarded. EHS advised that facility needs to use more ice and likely 2 bus tubs to cool products down. Per PIC, facility places soup bags in ice in a bus tub, then adds more ice, and places the containers of soup on top of the ice. EHS advised that ice should completely cover the bagged products and come up and around the level of the product for those that are in pans. Observed pasta salad cooling while tightly covered and stacked in reach in cooler. CDI: Product was uncovered and placed in the walk in cooler to rapidly cool. EHS advised that all cooling should take place in the walk in cooler with product uncovered and stirring as needed. Denser products will require more surface area and/or active stirring to properly cool.
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. Observed employee preparing food with no hair restraint. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting strawberries for fruit salad straight from the container, unwashed. CDI: Employee directed to wash fruit prior to cutting. Fruit was washed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed missing corner guard near handsink exposing parts of the wall that are no longer smooth and easily cleanable.
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. Observed significant dust build up on shelving above prep area near toaster. |
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