| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 CFPM during inspection. Arrived during type up portion of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees wiping off soiled gloved hands on cloths held on prep table and on apron belt. Employees were observed using hands as utensils. CDI- EHS discussed with PIC to ensure food employees using hands as utensils change gloves as necessary to prevent potential contamination, discarding cloths after soilage, and training employees to their maintain stations and change gloves when moving from cookside to prep side. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 4 metal pans of house slaw, 4 pitchers of mango lasi fail to have a change in temperature after a period of time. CDI- see item #33.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw holding in ice bath, slaw and portioned cups of yogurt in flip top, all temping above 41F. CDI- ice bath slaw was removed to TPHC, slaw removed to rapidly cool, yogurt voluntarily discarded. *REPEAT*
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 . |
|
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 house slaw being held in densely packed containers while lidded. Mango lasi containing dairy, milk per the PIC, held in deep densely packed pitcher. Both items failed to have a change in temperature after 35+ minutes. EHS discussed cooling methods including the use of ice bags, ice wands, freezer unit, and having items without lid until cooled to 41F or below within 4 hour parameter. CDI- PIC had lids removed and items moved to freezer unit. Lasi had stir step added to allow for a uniform temp distribution while cooling.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes on rack in front of dish machine being wet nested. EHS demonstrated pyramid stacking during inspection. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on prep unit across from fryer, gaskets on walk-in cooler door, both needing replacement. *REPEAT* Ensure gaskets are in good repair to prevent potential ambient air leaks.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing resurfacing or replacement. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed lighting low in walk-in. Increase lighting to above 10 foot-candles. *REPEAT* PIC stated unit has work order for light but have been awaiting response. |