| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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- Observed PIC unable to demonstrate knowledge during the inspection, this includes the PIC unable to answer questions such as required RH temperatures and required CH temperatures. EHS had to coach and provide knowledge to PIC on food safety and handling practices and EHS observed a lack of managerial control in the kitchen through the observation of 8 Priority or priority foundation non-compliant items. EHS will return to the facility to ensure that staff and team properly trains PIC and that PIC uses the knowledge gained during today’s inspections and discussion to improve overall food safety and handling practices. EHS provided business card for PIC or managers to reach out and ask questions.
-10 DAY VERIFICATION VISIT-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility during the kitchen inspection ensure that there is a certified food protection manager on staff at all times of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed a plastic bag filled with frozen raw meat present in the WIF stored above RTE Apple pie. Meat was outside of original commercial packaging. Facility does not serve meat PIC stated that the meat was for her self and that she will cook it on the grill for lunch outside. EHS explained proper storage order along with the potential hazards of raw meat prep in a kitchen that does none. PIC stated that the meat is never prepped or cooked in the kitchen only in outside grill. Ensure proper storage order is followed. -CDI- PIC moved raw meat to the bottom shelving.
No visible contamination observed at the time of the inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
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 commercial egg product reheated for HH. 1st time commercial reheat of Eggs were reheated at 127F. EHS explained to PIC proper reheating techniques and proper temperature requirements. -CDI- PIC moved the eggs back into oven and properly reheated prior to placing on HH.
Ensure facility is making use of thermometers and proper reheat temperatures are being achieved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed customer grab and go cooler holding mixed yogurts (Commercial), hard boiled eggs, milk (whole and 2%), cream cheese and shredded cheese.
Shredded cheese was on TPHC and hard boiled eggs and cream cheese were 41F and below. All yogurts and milks were above 41F. PIC stated that she placed all foods into the cooler at 5:45 AM observations were made at approximately 9:15 AM. -CDI- EHS had PIC finish out breakfast service until 9:30 AM and then they voluntarily discarded all foods above 41F after service.
Ambient temperature of cooler was 38.8F.
Ensure cold holding food is maintained at 41F and below.
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
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed sausage links present in the WIC. Per facilities TPHC procedures all HH foods are on TPHC. PIC stated that the sausages were from the day before and that the sausages were going to be given to the housekeeping staff today. EHS coached PIC that once TPHC is completed for HH foods, the food is to be discarded and never held over. -CDI- PIC voluntarily discarded the sausages. |
|
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 a QUAT labelled sanitizing squirt bottle. EHS tested bottle and it was reading at 0PPM. EHS asked PIC what was inside the bottle and PIC stated that it was bleach. EHS tested the bottle using chlorine test strips and read at 0PPM. EHS coached PIC that all bottles need to hold what the label states. PIC understood. -CDI- PIC discarded the liquid in the bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powdered sugar in a shaker bottle next to the pancake area in the self-service portion of the facility. The powdered sugar was unlabeled. Ensure that all working containers of food are labeled to identify the contents. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 2 boxes of waffles stored directly on the ground in the WIC ensure that all food is kept at least 6 inches off of the floor. -CDI- PIC moved onto shelving. No visible contamination noted at the time of inspection.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed heavily dented can of liquid cheese present mixed in with non-dented cans on shelving in the facility. PIC stated that they were not planning on using the liquid cheese and that the facility does not serve liquid cheese. PIC stated that it came in through an incorrect receiving order. -CDI- Can moved away from other food and food contact surfaces. Ensure that there are designated areas for foods being held and stored for credit. No visible contamination noted at the of the inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraint of head covering. Ensure that all employees are wearing proper hair restraints. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed test strips for QUAT sanitizer in the facility that expired and January 2023. Test strips were not function per manufacturer and color was not changing in sanitizer. EHS used his QUAT test strips and recorded the QUAT sanitizer at 200 PPM. Ensure that facility has, uses, and maintains working QUAT sanitizer test strips.
-10 DAY VR- EHS will return to ensure that facility has test strips. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone charging on food contact surfaces prep table and employee drink sitting on food contact surfaces prep table. -CDI- Personal possessions were removed. Ensure that employee possessions are kept in designated areas.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in the WIF stored a top RTE customer food. Ensure that employee foods are stored in designated areas. -CDI- PIC moved food to bottom shelving. |