| 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 overall lack of control of MFU kitchen. This is evidenced by many repeat violations, and many new priority violations. CDI - EHS discussed all items with PIC Alba. - 1 -
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed blender and grill scraper stored in hand sink. CDI - Items removed. Hand sink must remain accessible and empty at all times. - REPEAT - 2 - |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered, and uncovered and stacked in reach in cooler and prep unit. Maintain all items covered when not cooling. - REPEAT - 3 - |
|
19
|
0
|
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 employee stop reheating of beans and deemed them ready for service when beans were at 98F. CDI - Items continued being reheated prior to being held hot for service. - 0 - |
|
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 large pot of rice and container of cooked peppers and onions held hot between 84-113F. CDI - PIC was instructed to heat these food items up to 165F before placing back into hot holding. - 1.5 -
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of refried beans sitting at room temp. Observed several cartons of eggs stored at room temp. Observed bag of shredded cheese in igloo cooler above 41F. CDI - refried beans were reheated. Eggs were either cooked or placed into cooler (all items had been out less than 4 hours). Shredded cheese was placed in reach in cooler. - 1.5 -
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 one container of chicken past date. CDI - Items was voluntarily discarded. - 0 -
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 PIC attempting to cool cooked asada stacked and covered in reach in cooler. PIC was reminded that cooling of hot foods is not permitted on MFU. CDI - Items were taken out, reheated, and held hot for remainder of service. Items will be brought back to commissary to cool. - 0.5 -
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
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 few bags of powdered dry goods with no labels. Label as needed. - 1 - |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open upon arrival. - REPEAT - 2 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed dirty, wet wiping cloths on the floor of MFU. Move to be laundered. - 0 - |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a shed on site that contained many single use items. All items MUST be stored at their commissary, not on serving site. ITS HAS ?BEEN ISSUED FOR NON COMPLIANCE. EHS will return to verify shed has been removed. - 0.5 - |