| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety
Observed PIC struggling to meet food safety while cleaning and sanitizing and cooling processes today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email. All processes discussed today to ensure PIC has knowledge to safely conduct these processes after today. |
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed the PIC unable to provide name food borne illness when asked during the inspection. CDI - Discussion with the PIC on the food borne illnesses and symptoms associated with the 6 food borne illness. Provided PIC with the NC Food Code changes and guidance via email. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have procedures to address these types of events. CDI - Provided the PIC with NC Food Code changes and guidance via email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. When EHS washed their hands the hot was was above 120F and too hot wash hands. Adjust the tempered water so that food handlers can properly wash their hands for at least 20 seconds.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back handsink blocked by a trash can. CDI - PIC relocated the trash can. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed the sanitizer not properly dispensing and tested at 0 ppm of Quat. PIC will manually dispense the sanitizer and properly test with their QUAT TEST KIT at 200-400 ppm. PIC to contact Ecolab to repair unit. Verification visit required to ensure compliance. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed corn salsa cooling from 10:55A, temped product at 115P @ 84F. Product did not meet cooling parameters. CDI - PIC voluntarily discarded the product. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plain rice at the hot holding service line temped at 128F. CDI - PIC voluntarily discarded. |
|
33
|
0.50
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed the following foods cooling covered with double plastic wrap or tight lid: pico, dice tomatoes, shredded cheese. CDI- PIC vented these products and discussion with PIC on proper cooing techniques. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizing bucket at 0 ppm of quat. CDI - PIC remade the sanitizing buckets. Due to the sanitizer not properly functioning PIC will manually dispense sanitizer. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in the back prep and storage areas accumulating residue and food debris. Observed gaskets on the front reach in prep cooler accumulating food debris. Clean and maintain. |