| 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 Observed multiple risk factor violations at time of inspection. PIC was unable to answer many questions regarding facility operations, including how TPHC was documented, proper cooling of cooked TCS foods, and when pest control was last performed within the facility. CDI - Corrected via instruction; EHS discussed expectations with PIC regarding risk factor control.
Note: Observed PIC entering facility at the same time as EHS. Per conversation, PIC was sent to receive two (2) pre-made TCS food items portions (Turkish Salad with diced tomatoes) from a separate Mezeh facility. When temped, items were at proper temperature and were placed into cold holding. Facility should have a designated PIC at all hours of operation.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of raw lamb meatballs stored above grilled eggplant in back prep table cooler. Observed sealed raw chicken stored above cooked, shredded lamb in WIC. CDI - EHS reorganized storage order during examination of units. EHS provided storage order charts to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately ten (10) metal bins with label residue on their exteriors stacked as clean, creating food contact surface contamination. Previously cited plastic bins were observed as being properly sanitized and clean to sight and touch. CDI - Metal bins were pulled for corrective cleaning. REPEAT.
Note: Observed soiled food grinder at prep sink area with chick pea residue. Per conversation with PIC, this grinder had been in use fewer than 4 hours prior and was set to be disassembled and cleaned prior to continued use.
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 . |
|
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 one (1) larger sealed container of falafel mix in WIC at temperature ranging from 83F to 87F. Per conversation with PIC, this falafel mix had been placed to cool at 9:30, more than 2 hours prior. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS food items (soaked chickpeas, open mozzarella cheese bag, cooked shredded lamb, and beet puree) in WIC without date marks. PIC elaborated on when each item had been opened or prepared. CDI - PIC date marked all opened items for day of opening or preparation.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Observed TPHC items unlabeled and no printed charts, as have been provided at previous inspections, to determine what items were placed on TPHC and when. When checked, cold items on serving line ranged from 41F to 48F.
Per conversation with the PIC, items are now being temped and recorded to a digital log via tablet. PIC was unable to print or pull this log at time of inspection. CDI - EHS asked when serving line items had been placed. Per conversation with PIC, these items were placed at 10:30 a.m. EHS marked disposal time of cold held serving line items at 2:30 p.m. using tape. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) container of used dish water and two (2) chafing dish candles stored above clean dishes in kitchen area on rack. CDI - PIC voluntarily disposed of dish water and candles. |
|
33
|
0.50
|
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 Observed improperly cooled falafel mix. Observed two (2) roasted corn containers in main prep table cooler cooling with wraps and lids. When checked, corn was cooling at an effective rate. CDI - EHS removed lids of corn to improve cooling rate further. 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 . |
|
37
|
2
|
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 two working containers (molasses and soy oil) without proper labeling. CDI - EHS station labeled containers with tape label. REPEAT. |
|
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 approximately four (4) drain flies in kitchen prep area at time of inspection. PIC was unable to locate pest control invoices at time of inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently sanitized metal containers wet stacked on dry storage rack.CDI - EHS separated improperly drying containers and removed soiled containers for corrective washing. REPEAT
Note: No escalation in point deduction due to some noted improvement. Facility was observed stacking most recently sanitized metal containers horizontally to improve air drying and avoid wet nesting. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go bowls with exposed food contact surfaces. CDI - Single service articles were reoriented by EHS to prevent potential contamination. REPEAT. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 excess food soil on floors of prep line area. Clean floors and walls as needed to prevent build up of soil and debris. |