| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. No PIC present during inspection. CDI- Housekeeping manager stepped in to be temporary PIC and assist employee on duty in kitchen area. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC at time of inspection did not have certified food protection manager training or certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employee not knowledgeable about requirements of employee health policy. Facility has incomplete employee health poster which does not include return to work information. CDI- updated employee health policy provided in English and Spanish. VR to ensure that all employees have been trained and informed of employee health requirements.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee fill 3 compartment sink with wash solution and sanitizer and handle dirty utensils. Employee discarded gloves and went to put on clean gloves to begin working with food. CDI- employee discarded gloves, washed hands and put on clean gloves
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 Employee washed hands but then used cloth towel to dry hands due to no availability of paper towels. CDI- paper towels obtained and employee rewashed hands.
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at only hand sink in kitchen upon arrival. CDI- paper towels provided. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed bag of commercial grits sitting in microwave at 122F. Employee had heated grits but then left in microwave until needed. Unsure if grits reached 135F. CDI- grits reheated to above 135F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded cheese on buffet line at 60F. Cheese shall either be maintained 41F and lower or added to TPHC procedures. CDI- cheese was placed out at 6am. Breakfast service ended at 9:30am and cheese was discarded.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
Yes |
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. Facility is not following written procedures that indicate foods will be labeled with start and end time. Breakfast service is only 3 hours each day. Recommend to update procedures to indicate that all hot foods will not be placed out on buffet greater than 30 minutes prior to service and all foods are discarded at end of service therefore labeling individual foods is not required. VR to ensure procedures are properly updated. Repeat violation. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.11 Stored frozen foods shall be maintained frozen. Observed bags of breakfast potatoes, chicken fingers and bagels with cheese and bacon sitting on counter in breakfast prep room. All items were below 41F but no longer frozen. Facility does not have any refrigeration units to work from in breakfast room. Only available refrigeration is a walk in cooler/freezer. CDI- items were placed in walk in to maintain below 41F. |
|
36
|
1
|
Thermometers provided & accurate |
Yes |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . CDI- No thermometer available for use at time of inspection. PIC found thermometer when arrived. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use forks, knives and spoons stored with eating surface face up in customer buffet area. |