| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed staff did not have a written vomiting or diarrheal clean-up plan. CDI-emailed handouts
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 whole chicken cooling at a rate of .24 F/min.
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 sliced deli meats cooling at a cooling rate of 0.
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
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed pre-cooked sausage in steam table at 78F. PIC said it is a cold product they cook on the griddle. CDI-through discussion that if foods is in hot holding it must be heated to 135F before placing in steam table to finish on griddle. Product voluntarily discarded |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods on far right side of large upper make unit >41F. See chart. CDI-product voluntarily discarded
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed pooled shell eggs with written PTHC procedure. No time marked on eggs CDI-through discussion with PIC |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed burn spray, window cleaner, cappuccino machine cleaner stored on counters, 3-comp sink top of hand towel dispenser, etc. CDI-moved to chemical storage |
|
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 deli meats stacked high in the prep cooler top for cooling. Cool foods in walk-in cooler or drawers if not overpacked .CDI - Items were moved to the walk-in. Repeat. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed venter containers of food cooling under dusty fans in walk-in. Clean walk-in fans |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ramekins used as scoops for croutons, craisins, powdered sugar. Use a scoop with a handle that remains out of the food. Ice scoops stored in contact with side of ice machine, store in containers |
|
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 floors with build up around floor drain in coffee area/ |