| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed no active managerial control during inspection. EHS observed numerous priority violations. EHS had to correct handwashing during inspection with no oversight from PIC. Multiple cold holding units were not operating properly which resulted in facility voluntary closing. PIC stated kitchen staff takes temperatures regularly but nothing is documented. Queso and black beans were being held at room temperature without any monitoring of temperature. Cooling windows missed with queso prepared earlier today and not effectively cooled to 70 within 2 hours. EHS discussed methods to improve oversight of these items. 10-day VR to observe compliance. (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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that the employee reporting agreement was in the office but could not produce a signed copy by end of inspection. EHS provided copies in Spanish during inspection for PIC to review with staff and sign as acknowledgment of training. REPEAT. 10 DAY VR REQUIRED. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee washing hands with gloves on prior to making food for service. EHS stepped in and instructed manager to notify employee to wash hands without gloves then don a new pair. CDI - Employee removed gloves and washed hands before donning new pair. (2) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed two hand sinks missing hand washing signs. CDI - PIC provided signage to post at each station.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in two hand sinks in the kitchen. EHS advised hand sinks should be used for only hand washing and should not be draining food into sink. CDI - PIC removed food debris and cleaned hand sink. (0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up around ice chute. Increase cleaning frequency to avoid accumulation. (0) |
|
20
|
0
|
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 three containers of queso in WIC above 70F after cooling since 11am(see temp chart). PIC stated kitchen staff had taken temperatures but nothing was documented. CDI - Queso was voluntarily discarded due to missing cooling window.
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 . |
|
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 queso, spinach dip, and black beans sitting at room temperature below 135F. (See temp chart) PIC stated these items are removed from hot holding so that they do not burn. EHS advised that food shall remain above 135F when being held hot. Spinach dip and queso was removed from steam well an hour prior to inspection. CDI - Queso was reheated immediately to 165. Spinach dip and black beans were voluntarily discarded. (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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in walk in cooler, make table, and low boy(see temp chart). Some of these items were prepared prior to today. EHS observed ambient temperature of WIC at 44F and make unit at 56F. Facility has voluntarily closed until repairs can be made. Facility shall not reopen until both units are repaired and holding below 41F or permit action can be taken. All TCS foods that were above 41F prepared beyond 4 hours from inspection were voluntarily discarded. Facility has smaller reach in freezers which facility used to store proteins and TCS foods still cooling until WIC is repaired. 3-day VR required. (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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed burrito sauce, carnitas, shredded lettuce, queso, and cooked pork without date marks. EHS advised to date mark all items for seven days and then discard. CDI - Items were voluntarily discarded due to being out of temperature. (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 |
Yes
|
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 items in make table and low boy cooler prepared at 11am and placed immediately in cold units before properly cooling down. EHS advised to cool these items down in WIC and/or freezer to quickly cool items before placing in cold holding units. These items were cut and then placed in tightly wrapped plastic bags.
EHS observed queso cooling in WIC in large plastic cambros; this queso has not been stirred and missed cooling parameters. EHS advised to place cheese in smaller containers or utilize ice wands while frequently stirring to ensure it cools quickly. CDI - Items from make table and lowboy were moved to freezer to quickly cool. Queso was voluntarily discarded for missing cooling window. REPEAT. (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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp and chicken thawing in room temperature water (see temp chart). EHS advised that items thawing shall be thawed under running water below 70F. CDI - Chicken was ran under water with ice added to remain under 70F. Shrimp was moved to working cooler. REPEAT. (1) |
|
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 numerous spices and squeeze bottles without proper labeling. EHS advised to label all items when removed from original packaging. (0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of spices stored in plastic containers on floor. EHS advised to elevate these items off the ground. (0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket on make table preventing door from closing. Observed broken light shield in walk in cooler. Please repair. REPEAT. (1) |