| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. PIC did not know where or how to test sanitizer in 3 comp sink to ensure food contact surfaces were sanitized, did not know what cooling meant, did not know any of the Big 6 food borne illnesses, and could only list a fever and covid when asked about symptoms. Observed small child exist the kitchen. CDI-General manager arrived on site during inspection and food safety education was provided by EHS to PIC and GM.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment at start of inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then decontaminate hands by turning off faucet and then drying hands. CDI-EHS provided a hand washing demonstration and explained the importance of drying hands and then turning off faucet with a barrier. Employee rewashed hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse off spatula in the hand sink. CDI-EHS brought this to the attention of the GM and the employee ceased rinsing the spatula in the hand sink. GM emphasized to employee that hand sinks are only for hand washing. |
|
20
|
1.50
|
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.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pizza sauce that began cooling at approximately 10:10am in WIC at 45F at 3:54pm. The 4 hour cooling window was missed. Employee stated that they usually make sauce at 10am and do not check cooling temperature again until 4pm. CDI-EHS explained that if cooling begins at 10am, the TCS food prepared from room temperature must be cooled to 41F or below by 2pm. GM voluntarily discarded the two large containers of pizza sauce. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed portioned cups of pizza left out at room temperature since approximately 2pm. This pizza sauce was 67.8F. Observed portioned cups of pizza sauce stored in a Pepsi drink cooler at 43F. Employee stated that some of the pizza sauce has been in that cooler since last night and some of the pizza sauce had been in the Pepsi cooler since this morning. CDI-PIC voluntarily discarded all portioned pizza sauce that was above 41F. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle that contained a bright yellow liquid. Employee stated that it was some kind of cleaner they use to clean the prep tables. GM stated it was sanitizer they use to clean inside of dishwasher. CDI-GM added correct label to spray bottles. |
|
33
|
1
|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed pizza sauce cooling in deep pans that missed cooling window. CDI-EHS recommended the use of shallow pans, an ice wand, and active stirring. Employee stated they will also start storing the pizza sauce further back in the WIC, away from the door. |
|
37
|
1
|
Food properly labeled: original container |
No |
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 unlabeled shaker containers and squeeze bottles of food items in kitchen. Some containers appeared to have label that had worn off. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl used to scoop cheese out of a larger bin. Observed handle stored down making direct contact with cooked mushrooms.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles stored down making direct contact with sugar and salt in respective bins. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and keys stored on prep tables. Move items to a designated area, away from food prep, to prevent contamination. |