| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed cold holding equipment unable to maintain TCS items at 41F and below. PIC stated units warm up during the busy time but cools down when it’s slow or overnight and just make sure food cools down after it raises. CDI facility temporarily close while repair person on site to diagnose issue.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed employee handle green onions with bare hands while checking to see if it is cold. CDI item discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chicken mixer equipment being stored and in use blocking the hand sink in prep area. -CDI- PIC moved chicken mixer away from front of hand sink. Repeat.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to fill pot with water and food items stored inside back hand sink. -CDI- PIC moved pan out of hand sink. Repeat. |
|
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 employees wash gloves and go in and out of walkin with gloves and continue food prep. Gloves changed and hands washed.. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed ground beef reheated to 84F before placing in the steam well. CDI item continued to reheat to 165+ |
|
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
Observed walk in ,with attached walk in freezer, with ambient at 55F, walk in near the front ambient at 45F, prep unit on cook line holding TCS items above 41F. Management stated they called refrigeration repair person and they were unable to come out until later this month. Observed proteins, sauces, and steamed vegetables where the inside were 42-42F and the exterior is 48-50F. CDI items discarded or moved into walk in freezer and repair person called onsite to fix unit. 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 no dates in the prep tops of all make tables and in small reach in by soups. CDI dates added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed facility using TPHC for items in prep top but not all items are labeled with when specific food items pulled from walk in unit. CDI items discarded. Repeat. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed bottles of sanitizer and degreaser that was not labeled. CDI items labeled. Repeat. |
|
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 steamed vegetables and noodles that were covered and stacked while cooling. CDI items moved to freezer due to walk in issue. 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open throughout inspection and pests from outside come in.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests crawling on cook line. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep counters and underneath cutting boards. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in units in need of additional Freon. Repair person stated weather is making equipment difficult to maintain temperature. But they were able to repair issue |