| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed three priority foundation items out of compliance during inspection which included cold holding, hot holding, and cooling parameters. EHS observed no active managerial control over these priority items. No temperature checks have been taken during operations today to ensure food safety and handling is met. EHS advised PIC to take frequent temperatures for cold holding daily to ensure items are held below 41F and also to check hot holding temperatures to ensure catering orders are being sent out above 135F. EHS also advised to place time stamps on food items actively cooling to denote with the cooling process begins and to monitor the temperature throughout the cooling process. These time stamps should be placed when the food is relatively close to 135F to ensure the proper time is given to cool TCS foods and to assess that cooling methods are effective. 10-day VR required. (1)
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. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC unable to provide procedure for vomit and diarrhea during inspection. CDI - EHS provided facility with procedure. (0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 rice cooling in WIC. EHS observed rice at 90 degrees. PIC stated no temperature was taken of rice since it had been cooked. The rice was cooked, immediately placed in pans, and then sent to WIC to cool. The label on the pans stated the rice was made at 1:30. EHS observed the temperature at 3:45, therefore, the rice missed the initial cooling window. CDI - PIC voluntarily discarded rice. (1.5)
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 Observed pan of potato salad held in hot holding box to be sent in a catering order at 120F. PIC stated this potato salad was made 30 minutes prior to inspection. CDI - PIC removed potato salad and reheated to 165F within two hours. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in WIC and three door RI unit above 41F. EHS observed internal temperature of WIC at 55F within and ambient air temperature of 59F. EHS observed ambient temperature of RIC at 50F. PIC stated that between deliveries and truck orders the door has been open and closed for both the WIC and RI unit. EHS waited 20 minutes before assessing temperatures again to observe any change. EHS observed WIC drop one degree and RI cooler dropped tremendously to 33F. PIC voluntarily discarded all TCS items above 41F that were not delivered within four hours to the establishment. All other items were moved to upstairs freezer to store until unit is repaired. EHS advised PIC to reduce amount of food stored in RI cooler to facilitate more air flow. Facility voluntarily closed due to WIC being in disrepair and is permitted to voluntarily re-open once repairs have been made. PIC will update EHS once repairs have been made. 3-day VR required. (1.5)
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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. EHS observed items on hot bar at the front service line being held on time but no TPHC procedure present for the process. Facility does have procedures posted for holding items in both hot boxes on time. CDI - EHS provided PIC with TPHC and PIC will post for next inspection moving forward. (0)
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 EHS observed numerous pans of rice cooling in WIC that missed the cooling parameters. EHS advised to notate initial time and temperature for when cooling begins to better assess how effective the methods of cooling are. 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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed three door reach in unit filled beyond maximum capacity causing issues with cold holding and potentially cooling. EHS advised to reduce the size and amount of items being held in reach in to facilitate more air flow. 10-day VR required. (1) |
|
37
|
0
|
Food properly labeled: original container |
No |
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. Observed numerous oils and spices located on top of make unit in kitchen with no label. (0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies throughout kitchen. Increase pest control to eliminate presence of pests. (0) |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer being actively used to sanitize dishes soiled with food debris. CDI - EHS instructed food employee to remake sanitizer water. REPEAT.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed temperature of wash solution during active ware washing at 105F. CDI - EHS instructed food employee to add hot water and observed wash solution at 110 before continuing to wash. (1) |