| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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 Observed PIC unable to describe hot holding temperatures, final cook temperatures for plant based foods for hot holding, process for taking receiving temperatures and temperatures throughout food service and return to work process for Employee Health. CDI - Education provided today and PIC duties reviewed with PIC. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -1- REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
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 For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrheal cleanup procedure. CDI - PIC provided MCPH documentation today via email. Have available for all future inspections. -.5- REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, cut lettuce, pico de gallo, plant based burgers, nut milk aoilis and other TCS foods cold holding at 44F and above at cook line cold holding unit and in walk in cooler. Per PIC, facility received a food delivery and door was propped open during delivery. TCS foods at cook line placed temporarily on TPHC since foods were in unit since opening at 11A. Foods prepared on previous days voluntarily discarded. Delivery items placed in RI freezers. Hot house tomatoes and other uncut plant foods left in WI. When cut, place on TPHC. PIC contacted service tech for repairs during inspection. Discontinue using WI cooler for TCS foods until repaired and only use TPHC in prep and flip top until repaired. VR no later than 06/30/2023 to ensure facility has all TCS foods cold holding at or below 41F. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed TCS foods thawing in WI at 51F. CDI - PIC moved TCS foods to freezer and will only pull what is needed for thawing. -0- |
|
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 during inspection. Netting is installed with gaps through which flying and crawling insects may enter. Per PIC, facility is having an issue with cooling unit in kitchen and air flow is needed. Protect using an effective mean. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls wet nested to immediate left of 3-comp sink. Allow dishes to air dry before stacking. REPEAT -.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers stored with food contact surfaces facing up. Items were inverted to protect food contact surfaces. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked plastic pans used to hold TCS foods in flip top. Items discarded. Replace when no longer smooth and easily cleanable. -0-
4-501.11 Maintain equipment in good repair. Observed standing water inside prep unit and frozen condenser piping in WI. Repair to ensure equipment is working properly. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.12 Facility shall prevent a condition that creates a cross connection. Observed hose leading from sanitizer dispenser completely submerged inside basin of sanitizer. Prevent a cross connection by providing an air gap between liquid and end of hose. -0- |