| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 no CFPM onsite during inspection. PIC had servsafe that expired in February.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed half used tobacco product under grill on truck. EHS discussed tobacco use with PIC.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed opened soda can stored on sheet pan holding fries. CDI- PIC discarded food on sheet pan and personal drink. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. -P. Observed sink on truck not plugged in, no soap for handwashing. PIC had been operating in location for 50 minutes. CDI- PIC plugged in mechanism and had soap placed in attachment.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC fail to wash hands before donning gloves to engage in food preparations for customers. CDI- EHS discussed when to wash procedures, PIC stopped preparations to properly wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled equipment and utensils stored in handsink. CDI- PIC removed items.
6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no soap for handwashing and no paper towels for hand drying at or near sink. CDI- PIC had soap replenished and paper towels relocated to area. |
|
20
|
0
|
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 container of raw marinated chicken temping above 41F after being prepped and placed in low 2D RIC to cool. CDI- PIC voluntarily discarded items. EHS discussed facility not being permitted to cool items outside of commissary.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings being held at room temperature after being cooked on fryer. CDI- PIC reheated wings to above 165F due to being within 2 hour parameter.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine sanitizer in unlabeled spray bottle. CDI- PIC labeled bottle. *REPEAT* |
|
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 TCS food not properly cool through parameters. Items were being cooled while not permitted on truck in deep densely packed containers with tight fitting lids. All cooling and advanced preparation should be done at commissary. CDI- see item #20.
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 . |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. Ensure all employees preparing food has head covering. *REPEAT* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed under and behind equipment. |