| 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 Observed that PIC was unable to ensure that (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; PIC was unable to verify that (I) employees are maintaining the temperatures ofTIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine
monitoring of FOOD temperatures; Observed that (O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are not informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD; (P) PIC did not ensure that Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. EHS will return within 10-day to verify active managerial control in these areas.
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
|
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 stated that employees do not go through a formal training or sign any documents relating to the employee health policy. CDI- EHS provided facility with employee health documents.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded strawberries in the walk in cooler. CDI- PIC voluntarily discarded. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef patties stored above ready-to-eat cake. Observed raw beef stored with ready-to-eat sausage. CDI- Storage order was corrected. Sausage and raw beef were voluntarily discarded. *REPEAT* -3-
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef. CDI- Storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a very large amount of dishes stored as clean wit visible stickers and sticker residue present. Observed these dishes stacked so that sticker residue is touching the food contact surface. Observed a tenderizing mallet with visible food debris present. CDI- Items were taken tod ish area to be w/r/s.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 cooked onions cooling in the walk in cooler at 72 degrees at 11:15AM. PIC stated that they were cooked at 8AM. CDI- Onions were voluntarily discarded. **REPEAT** -3-
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
|
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 cooked potatoes under a heat lamp at 98F. CDI- Potatoes were voluntarily discarded and PIC will place them on TPHC moving forward. -0-
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 all nearly all TCS items in the walk in cooler to be above 41F, except for grits, one container of sausages, and boxes of bacon. (See temperature chart). Observed multiple items in the prep unit were unable to maintain temperatures (see temperature chart). All items (except raw meats, milk, and eggs) that were found to be above 41F were voluntarily discarded. Raw meats, eggs, and milks were allowed to be cooled if they were below 45F. 3-DAY VR Required. EHS will verify that walk in cooler prep units are able to maintain TCS foods at 41F. -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 multiple items that were beyond the 7-day allotted period for date marking or had no date mark. Housemade creme fresh (10/07 discard), Avocado crema (no date), ham (no date), butter compound x2 (no date), cooked meat x2 (no date). CDI- Avocado crema and ham were date marked as PIC verified they were prepped the day prior. All other items were voluntarily discarded.
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 |
No
|
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 raw shell eggs, cooked brisket, cooked shrimp, and poached eggs being held on time without marking the start and discard time. EHS observed that date on the board used for the log was 10/3. CDI- PIC voluntarily discarded the cooked shrimp, brisket, and poached eggs. PIC stated eggs were placed on the line at 8:30 AM and EHS allowed PIC to back time the TPHC to 8AM with a discard time of 12pm.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding raw shell eggs on time without pre approved procedures. EHS observed that procedures onsite were not completed as section discussing labeling of start and end time of products had been whited out. CDI- EHS provided facility will new TPHC form to complete and include new items being held on time. |
|
33
|
1
|
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 two pans of cooked onions cooling in walk in cooler. Pans were stacked on top of each other. PIC advised that they were cooked at 8AM and that no one has checked on the product since. EHS temped one of the pans at 72F which means it missed the 2 hour cooling window to reach 70F. CDI- Cooked onions were voluntarily discarded. **REPEAT** -1-
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed that the facility does not have adequate cold holding capacity. EHS observed that walk in cooler was packed from floor to ceiling with product which resulted in nearly all TCS products to be above 41F. EHS advised that facility needs to increase the number of deliveries they receive each week. EHS will make return visit to verify could holding capacity. |
|
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 a box of bread stored on the floor in the hallways and multiple dry good items stored on floor below dry goods shelf. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes stored as clean and nested wet.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee using a wiping cloth to dry dishes. EHS advised facility to increase shelving to provide area to allow dishes to fully air dry. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 numerous boxes of single service items stored on the floor in the hallway leading to the kitchen and inside the kitchen. PIC stated that facility received two deliveries this morning and will have the boxes off the floor by end of day. PIC stated facility stores single service items in a storage unit ten minutes from facility. EHS advised storing single service items in a unit off site is not allowed. Facility needs to provide adequate shelving for all single service items. -0.5- **REPEAT** |