| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 grilled chicken and marinara prepped on 7/15 temping above 41F after cooling overnight. PIC asked food employee, who confirmed item had not been removed from unit since original prep. CDI- PIC voluntarily discarded item.
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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed diced and sliced tomatoes temping above 41F after being prepped around 10am, per the PIC. Observed pastrami sliced around 10am, per the PIC, temping above 41F after failing to cool through parameters. Observed penne and fettuccini noodles fail to cool through parameters. TCS items failed to cool due to ambient temp of WIC being above 41F while door was maintained open and WIC was shut down. CDI- PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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. Observed TCS foods unable to maintain temp at or below 41F due to ambient temp of WIC being 50F during time of inspection. PIC stated that door was maintained open during delivery this morning and a separate employee shut off WIC in an attempt to melt built up ice on fan. CDI- PIC voluntarily discarded TCS items out of temp and maintained for unknown amount of time. EHS will conduct follow-up visit to ensure unit is operating properly.
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). Observed grilled chicken being held in flip top, diced mozzarella in 3D prep unit, shredded mozzarella in 3D flip top, and lasagna without date mark. PIC stated that facility has dates on larger containers and not smaller containers. CDI- PIC had correct dates marked on containers, including original date lasagna was prepped and frozen then thawed. Observed meat sauce dated 7/9 and 7/3 in WIC. CDI- PIC voluntarily discarded items. Observed grilled chicken prepped on 7/14 dated 7/15, per food employee. CDI- PIC corrected date mark.
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 .
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed house made marinara prepped on day prior without date mark. CDI- EHS discussed date marking items held for more than 24hrs, PIC applied correct date mark.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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. Observed TCS food unable to cool due to ambient temp of WIC being 50F during time of inspection, due to door being maintained open during delivery this morning and unit being shut off. Observed TCS items being held in deep densely packed containers with tight fitting lids not being able to cool or maintain temps at or below 41F. CDI- EHS discussed effective cooling methods with PIC, see item #20 and #22.
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 . |
|
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 several flying insects throughout facility, one dead crawling insect in middle of cook and prep area. Remove dead insects and other pests from premises. PIC stated pest control has been coming twice a month. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of shredded mozzarella and pizza sauce on floor of WIC.
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce being held in water in flip top unit. Removed from undrained ice. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed interior door of 3D prep unit in disrepair exposing insulation, gaskets of 3D prep unit torn needing to be replaced, handle of standing RIF damaged in need of repair, and ice build up on WIC fan causing unit to be shut off. PIC stated work orders have been put in and PIC had employee turn WIC unit back on. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed quat strips not able to accurately measure sanitizer concentrations. VERIFICATION REQUIRED. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handsink adjacent to 3-comp sink with debris and residue accumulation. CDI- EHS discussed cleaning methods with PIC. Ensure sink is w/r/s. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employees personal phone stored on shelf above flip top, personal drink stored with food being used by establishment. CDI- PIC had food employee remove items to designated area. |