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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
1
|
1
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PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed 3 risk factor violations out of compliance during the inspection, observed 4 priority or priority foundation items out of compliance on todays inspection. EHS notes that there was no CFPM present at the facility at the time of the inspection. EHS coached PIC on proper holding temperatures, cooling parameters, sanitization of food contact surfaces, and also proper TPHC recording procedures. EHS notes that there is a lack of active managerial control and monitoring occurring throughout the facility. EHS will make a return visit to ensure that the facility is performing proper monitoring and achieving compliance in the risk factor/priority or priority foundation violations today. EHS notes that return visit for the demonstration of knowledge will be made within the next 10 days.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
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Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, -P- Observed heavily soiled pizza cutters and tongs by the receiving end of the pizza oven. EHS asked PIC how often the utensils are removed and properly washed, rinsed, and sanitized. PIC stated that the utensils are cleaned at the end of the day. EHS coached PIC on proper sanitization of utensils and informed the PIC that the food contact surfaces must be washed, rinsed, and sanitized every 4 hours.
-CDI- PIC understood EHS coaching and moved the utensils to be properly washed, rinsed, and sanitized.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soiled table mounted can opener present in the rear of the facility. Ensure that food contact surfaces are properly cleaned, and maintained as clean. -CDI- Can opener moved to the 3-comp sink to be properly washed, rinsed, and sanitized.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
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22
|
3
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Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the pizza prep top unit above 41F. The ambient temperature of the unit was 50F. Foods included pepperoni, mozzarella, mushrooms, beef, sausage, and ham. -CDI- all of these TCS foods were voluntarily discarded. EHS notes that the lowboy portion of this unit was at an ambient of 39F and all TCS foods were at 41F or below.
EHS notes that due to this prep top unit not properly functioning, and this being an integral portion of the facilities operation, the facility voluntarily closed. Facility has called an emergency tech to come out to the facility and both PIC and DM are aware of the facilities voluntary closure. Facility halted all in person, mobile, and phone orders and is not open until the facilities unit is repaired.
PIC was instructed by the EHS to send pictures and videos to the EHS once the prep unit is repaired by the tech. PIC understands that the food in the prep unit must be holding at 41F and below and ambient temperatures should be able to support cold holding. Once repaired and pictures and videos are approved by EHS, facility will be able to re open.
EHS will return tomorrow to ensure that continued compliance is achieved.
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 . |
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24
|
0
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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 the facilities sauce out of refrigeration, when EHS asked about the sauce to the PIC, PIC stated that the sauce is maintained on TPHC (12-Hour Extended) and showed EHS procedures for their extended TPHC. PIC stated that the sauce entered TPHC approximately 2 hours prior. -CDI- EHS coached PIC that start times and discard times must be present to ensure that the facility is properly tracking the TPHC, time stamps were then added. |
|
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 pizza sauce cooling at a rate of 0.03 in the WIC after 1 hour. EHS asked PIC to walk through cooling procedures per little Caesar’s with the EHS. PIC guided EHS to an infographic on the wall. PER Little Caesars policies, after pizza sauce is and placed in larger buckets and whisked, it should be added to smaller pans to cool. -CDI- PIC moved the sauces to smaller portion sizes, and sauce was cooling at the proper rate.
Ensure proper monitoring and cooling methods are used to cool TCS foods.
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 . |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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. Observed 6 sauce/shaker bottles unlabeled in the facility. Ensure that all working containers of food are properly labeled. -CDI- PIC had food employees label the unlabeled bottles. |
|
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. Observed facilities pizza prep top unit holding an ambient temperature of 50F. Ensure that all equipment is properly functioning.
-GENERAL COMMENT- EHS also notes that facilities stand up RIF was reading at 27F. All food in the stand up RIF was 27F, however due to a repair tech already coming out for the pizza prep top, EHS recommends that the stand up RIF is looked at as well. |
|
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.
Observed green wire shelving, shelving below prep units throughout the facility and speed racks in the rear of the facility with soiling and debris present. Ensure that all non food contact surfaces are cleaned and maintained as clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open in the rear of the facility. Ensure dumpster doors are closed and maintained as closed when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floor baseboards broken and peeling from the wall throughout the facility. Observed ceiling tiles broken and tilting from the ceiling by the receiving portion of the pizza oven. Ensure all portions of floors, walls, and ceilings are maintained in good repair.
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 soiled walls and ceilings present throughout the facility. Ensure that floors, walls, and ceilings are cleaned and maintained as clean. |
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