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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries, grapes, and cherry tomatoes stored over ready to eat items throughout coolers. CDI: Items washed and placed in a new container.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork reheating in hot box after 4 hours at 104F. CDI: Product voluntarily discarded.
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 mac and cheese and baked beans reheating in hot box after 4 hours at 85F-95F CDI: Products voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings in hot hold below 135F. CDI: product rapidly reheated to over 165F. PIC filled out TPHC form today and will use this going forward for wings. Observed quinoa in warmer below 135F. CDI: Product voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi in display case above 41F. Sushi chef stated that she cools them in the freezer for 30 min and then brings them to the display case. Some items were at 41F. CDI: Items above 41F were rapidly cooled in the blast chiller. Ensure all temperatures are verified prior to placing items in the display case. Sushi chef stated that she did take temperatures prior to moving them, and all were below 41F. Observed ribs, potato salad, macaroni salad, smoked turkey, chicken bites, and brisket bites above 41F in deli and smoked foods cases. Observed tomatoes, ham, and lettuce in sandwich prep unit above 41F. CDI: All items were rapidly cooled in the blast chiller to 41F. Smoked foods case was not used anymore as air temp was moving from 38F-42F. Future cold holding violations will result in a Risk Control Plan and/or permit action.
For more information please visit: http://meck.co/FoodSafety 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 Observed no date mark on sliced ham in reach in at the sub station. CDI: Product voluntarily discarded.
For more information, please visit: http://meck.co/FoodSafety 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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork that is smoked on site with a sell by (expiration date per PIC) of 3/29. Product was then pulled back to the deli counter and marked with an expiration date of 4/2. Observed cut chub of chicken with an expiration date mark of 3/29. CDI: Products voluntarily discarded. Observed sliced deluxe ham in a bag marked with an expiration date of 4/7 when the original chub had an expiration date of 4/2. CDI:Date corrected.
NOTE: Facility scales date for 7-24 hour periods. However, staff are not adhering to the times printed on the labels for discard. The staff go by the day. EHS recommends staff put in “6 days” for the scales to ensure that storage of items are not held over the 7-24 hour periods. Without time stamps, product would be labeled for 8 days per the food code.
For more information, please visit: http://meck.co/FoodSafety 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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed several focaccia breads with various types of cooked veggies (tomatoes, spinach, mushrooms, arugula etc.) and cheeses (feta, Gorgonzola) at room temperature. After discussion with the PIC and what she received back from corporate facility has only supplied product assessments which do not exclusively fall into the “non-TCS” category based on pH and aW of tables A and B under the definition of a TCS food in the 2017 NC Food Code. CDI - Since the focaccia breads were placed out during the inspection, some were placed on TPHC and some were rapidly cooled. TPHC forms filled out during inspection.
Per previous EHS A. Lee the following came from a Lowe’s Foods representative:
“ We went through ambient shelf life with NC Dept of agriculture several years ago and that is how we determined food safety at maximum 3-day shelf life for focaccia bread products. Since this bakery is permitted in conjunction with the deli (which most are not in NC), we will display focaccia with time and date stamp not to exceed four hours at ambient temperatures, or we will move product into refrigerated multi deck case held at 41F or below. Product will be cooled in either blast chiller or walk-in prior to display. Do you want a bacterial growth study and report from accredited lab in order to allow ambient display conforming to challenge study findings? Same focaccia breads are also packaged and given a 3 day shelf life.”
Documentation from the variance committee has not been received. **Provide a Product Assessment (PA) means that based on the food’s pH and aw and whether it was raw or heat-treated or packaged, it has to be considered TCS until inoculation studies or some other acceptable evidence shows that the food is a TCS food or not. The Food Code requires a variance request to the regulatory authority with the evidence that the food does not require time/temperature control for safety.** If a PA with approval from the variance committee cannot be provided then the breads in question will be required be under temperature control or using time as a Public health control (TPHC) or under refrigeration with required 7 day date marking until further documentation is provided.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held in hot box that were marked with times and held on TPHC per staff. Staff verbally told EHS procedures and they were in compliance with what was described. CDI: Procedures filled out today.
TPHC procedure template may be found at: http://meck.co/FoodSafety |
|
28
|
0
|
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 bottle labeled as sanitizer with 0ppm quat. CDI: Bottle was dumped out. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on bakery walk in and on sushi reach in. |
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