| 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 was generally unable to address status of ongoing issues within the food service establishment without additional input and assistance by EHS. EHS was required to coach on cold holding, date marking, sanitizer concentration requirement, toxic chemical identification, TPHC procedures, etc. -1-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed flat sheet pan of cooked chicken nesting on top of a second pan of cooked chicken in walk-in cooler. CDI - Second pan removed and chicken reheated > 165 F. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed recently prepared sanitizer at the 3-comp sink measuring at < 10 PPM chlorine. CDI - More chlorine added to achieve proper concentration of 100 PPM. -0-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on blade of can opener stored as clean. Equipment not used today per employee. CDI - Can opener transferred to 3-comp sink to be washed, rinsed and sanitized. -1.5-
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. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of cooked lo mein cold held at 46 F in the lowboy unit and sesame chicken left out in room temperature. PIC advised that both foods had not been used for today’s services. CDI - Foods voluntarily discarded for compliance. No escalation of points due to improvement noted from previous inspection. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed PIC actively placing dates on numerous TCS foods in the walk-in cooler and numerous TCS applicable foods lacking their date labeling requirement: (cooked chicken, chicken wings, sesame chicken, cooked pork, napa cabbage, bamboo shoots, cooked lo mein, eggrolls, pork dumplings and water chestnuts). PIC stated that all items were prepared/first used the day prior. EHS also observed numerous TCS foods in the entire prep unit without their dates. Items were traced back to the walk-in cooler. CDI - PIC coached and all TCS applicable foods date marked according to first use/prep date. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 facility not following TPHC procedures for chicken wings at fryer station. Per PIC, product had been removed from the walk-in cooler at 10:50 AM. CDI - Time stamp added for compliance. -0- |
|
28
|
1
|
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 two unidentifiable spray bottles containing bleach and degreaser. CDI - Labels added for compliance. -1- |
|
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 pork dumplings left unattended and cooling in ambient temperatures. Product temped at 90 F. CDI - EHS transferred product to walk-in freezer for rapid cooling towards < 41 F. -0- |
|
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 cornstarch container without covering in dry storage area. Also observed packaged chicken stored on the floor in the walk-in freezer. -0- |