| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC presents lacks food protection manager certification. PIC with CFPM not working today.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - PIC unable to provide employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copy of employee health policy in Spanish. Ensure all employees review and sign policy. Maintain signed copies in facility during operations.
*NOTE: Per PIC, establishment had two dry storage cages in commissary originally and reduced to one. Papers were lost in the reorganization process. Points will be deducted at next inspection if no signed policies available.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT = PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided PIC with printed copy of written procedures in Spanish.
*NOTE: Per PIC, establishment had two dry storage cages in commissary originally and reduced to one. Papers were lost in the reorganization process. Points will be deducted at next inspection if no vomit and diarrhea clean up plan available.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 - Observed multiple bags of rice, pork, salsa, and beef holding above 41F from cooling overnight in WIC. - CDI - PIC voluntarily discarded all items that cooled improperly.
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 . |
|
23
|
1.50
|
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 - REPEAT - Observed beef, rice, and chiles stored in WIC lacking date mark labels. Per PIC, items were prepared yesterday. - CDI - PIC date marked items appropriately.
*NOTE: Point deduction not increased due to improvement noted since previous inspection. Majority of items in WIC observed with date mark labels. Full points will be deducted at next inspection if issue persists.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 - Observed multiple items not meet required cooling parameters while cooling overnight in WIC in closed, large ziplock bags (see violation #20). PIC stated items are placed in bags and into WIC to cool. - CDI - EHS discussed ways to improve cooling methods with PIC. Utilize shallow pans in WIF to cool. Do not place in closed ziplock bags until food is at 41F or below. PIC voluntarily discarded all products cooled improperly.
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 . |
|
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 unwashed onions stored directly on the floor during prep. Keep food off the floor. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed employee drying dishes with paper towel after cleaning. Allow dishes to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils with melted handles that are no longer smooth and easily cleanable. Replace. |