| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention and the requirements of this code.-Pf. PIC present at time of inspection unaware of cold holding and hot holding temperature requirements, cooling parameters, employee health policy requirements etc. CDI- education provided during inspection and educational materials provided. PIC also noted that she is currently signed up to take serve safe.
Please visit our resource page, www.mecknc.gov/foodsafety, for 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. PIC present during inspection does not have certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employees had some basic knowledge of employee health requirements but unable to provide details. Employee health poster was present but only in English. Most employees only speak Spanish. CDI- education provided to employees and PIC during inspection. Copies of complete policy provided in English and Spanish. Poster also provided in Spanish.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee beverages covered but stored on prep surfaces. CDI- beverages relocated. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed container of raw pooled eggs stored on top shelf in reach cooler above cooked pork. CDI- eggs relocated to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed crate of individually tightly wrapped in plastic portions of cooked pork 121F cooling on counter top at ambient room temperature. After 1 hour pork was 111F. Cooling parameters would not be met using this method. Pork was placed on sheet trays in walk in freezer to facilitate cooling. Tray of pork that had been placed in walk in freezer to cool was observed at 74F after one hour.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 all foods in refrigerator side of split freezer/refrigeration unit holding above 41F. Bao buns were observed at 43F at beginning of inspection and thought to be above 41F due to pork belly cooling on tray under buns. When temperature checked of buns later in the inspection, it was noted that the refrigeration unit was increasing in temperature. Ambient air temp observed at 47F and increasing. CDI-All items were relocated to walk in cooler. Discontinue using unit until repaired.
Also observed some food items in flip top prep unit on line above 41F. Items were placed in unit at 9am. Items in bottom of unit were removed and placed in walk in to cool. Items in top of unit placed on TPHC and will be discarded at 1pm. Written procedures in place. Verification required to check repair of both refrigeration units.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 cooked pork with date exceeding 7 day expiration. CDI- product discarded. Observed one container of cooked shrimp and container of sliced pork with today’s date. Both were cooked/prepared yesterday but sliced today. CDI- both items were relabeled with yesterday’s date.
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 . |
|
24
|
1.50
|
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. Observed spring rolls labeled with a start time of 10:30am however actual time was only 10:10am. CDI- discussed proper start time that should be recorded on log. Rolls were made at 10am and time corrected on log. Points reduced to half since improvement noted from previous inspections. |
|
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 reach in units being used to cool hot foods. CDI- education provided to PIC and employees and items relocated to walk in to continue cooling. Foods also being cooled in tight plastic wrap at room temperature in large crate. CDI- method corrected during inspection.
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 |
Yes |
Yes
|
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 two containers of flour without labels. CDI- containers labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods stored on floor under shelves in dry good area. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several single service containers without handles stored in bulk dry good bins to be used as scoops. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed knife with taped broken handle. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several containers of protein powder, vitamins and personal items stored on shelf near baking area with dry goods and utensils used for baking. |