| 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 a multitude of repeated P and Pf violations during inspection. More thorough SOPs and active managerial control necessary to preclude further violations.
10 day VR required.
1 pt.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed moldy peppers in WIC and slimy tomatoes in pancake prep during inspection.
CDI - Both items voluntarily discarded.
0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee handle shredded cheese with the same pair of gloves they donned while cracking raw shell eggs.
CDI - REHS intervened and had employee doff gloves and wash hands. Container of shredded cheese voluntarily discarded.
1.5 pts. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed various items that had been portioned out prior to REHS arrival miss cooling window during inspection. See temperature chart. Cooling ethods insufficient to support proper cooling. See violation 33 for further details.
CDI - All items voluntarily discarded.
1.5 pts.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various items in under grill unit holding above 41F during inspection. See temperature chart. All items in unit voluntarily discarded. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Raw meats at or below 45F moved to WIC. Facility to utilize adjacent units to store items until repair.
72 hour VR required.
Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit.
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 |
Yes |
Yes
|
No |
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
Observed no time label for any TCS food being held on time during inspection.
CDI - REHS able to witness all items placed on time be removed from cold holding during inspection. All items labeled.
Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit. |
|
33
|
0
|
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 various food items cooling from ambient while in deep, covered containers. PIC stated all items had been portioned out earlier in the day, and had likely warmed up due to the amount of time they spent outside of temperature control during this process. All items missed proper cooling window.
CDI - All items voluntarily discarded.
0 pts.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed sauce made with tomatoes thawing at room temperature during inspection. Sauce was visibly thawed. PIC unable to confirm how long it had been out of temperature control.
CDI - PIC voluntarily discarded.
0 pts. |
|
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 various squeeze bottles on main line void of labels identifying their contents during inspection. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed avocados in use while still baring produce sticker during inspection. Ensure all produce is properly washed before use.
0 pts. |