| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has an employee health policy in place but no means of verification of training. Staff are knowledgeable of requirements. EHS provided PIC updated EHP in Spanish and staff began signing policy during inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee crack raw shell eggs with gloved hands and then move to handling clean plates with same gloved hands. CDI: Employee doffed gloves, washed hands and donned new gloves. New plates obtained. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 1/3 pan of chicken cooling in reach in cooler from yesterday. CDI: Product voluntarily discarded. EHS did observe a lot of items cooling today. See #33. REPEAT VIOLATION Future cooling violations will result in a risk control plan and/or permit action.
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 . |
|
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 front part of items in cooler drawer at 42F. Back of cooler drawers at 41F. CDI: Front items voluntarily discarded. Ambient air at 37F in cooler. Ensure drawers are fully closed each time they are opened. Observed fresh melon juice in juice dispenser at 45F. CDI: Ice added to the dispenser to rapidly cool product. PIC stated that it was made 1 hour earlier from all cold ingredients. REPEAT VIOLATION Significant improvement due to all other cold holding in the facility being in compliance and that the cooler drawer products were out by 1 degree. PIC continues to monitor temperatures of units throughout the day.
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
|
0.50
|
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 deep 1/3 pan of chicken cooling in reach in cooler from last night. CDI: Chicken voluntarily discarded. REPEAT VIOLATION Overall cooling methods and procedures have been changed to meet compliance. EHS observed many items cooling today utilizing proper ice baths, smaller containers, and the walk in cooler. Facility has made significant changes to their internal procedures to be in compliance. Continue using shallow metal pans and ice baths that come up and around food as well as a chart to track the progress of items 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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has outgrown facility capacity with regards to cooling. Facility regularly cools many large pans of rice, vegetables, meat, and sauces. Products actively cooling today were doing so in ice baths, with ice added as an ingredient, and in the walk in cooler. No active cooling violations were observed today, however the facility has products cooling in pans of ice throughout the entire prep area of the facility. CDI: EHS discussed with PIC adding a large blast chiller to the facility. PIC stated he will be looking into this. Long term compliance visit needed to further assess cooling and the progress that facility is making with the addition of a cooling log that was provided today for better tracking. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed cups and single serve items stored under front handsink. CDI: Items removed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout in severe disrepair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from shared dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed rough wood paneling added to wall in dry storage and the bathroom area. Observed wooden shelf at prep area chipping and raw in some areas. Seal/add to/or replace to make easily cleanable.
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 some grease build up on walls and ceiling to right of hood. Ensure more frequent cleaning. |