| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection a manger (CFPM) onsite during inspection. CDI- Food employee who is a CPFM showed up onsite during the inspection. EHS advised facility shall have a CFPM onsite during all hours of operation. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility is not recording the date on the tag when the last shell stock from the container is used. Facility is not storing tags in chronological order. EHS discussed requirments for tracking shell stock tags with PIC. EHS will return within 10-day to evaluate the system the facility established. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple metal pans stored as clean with visible sticker residue present. Pans were stacked so that sticker residue is touching food contact surface. Observed a few scoops and deli containers with visible food debris present. CDI- Items were taken to dish area to be w/r/s. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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 large container of chicken stock (chicken, cooked vegetables, broth) in the walk in cooler that was cooling from the night prior. PIC stated that the stock was placed into he cooler last night and had not been removed. EHS temped chicken stock at 58F. CDI- PIC voluntarily discarded chicken stock. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
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 (cut lettuce x3, roasted veggies, housemade marinara, housemade Alfredo, milk, pico, brisket) with no date marks. Observed the follow items beyond the 7-day allotment (ceasar oil 10/10, cooked chicken 10/12, arugula 10/11). CDI- Items that were past the date marking allotment were voluntarily discarded. EHS allowed PIC to date items with no dates as they were able to track them back to larger batches in the WIC.
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
|
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 large container of chicken stock covered with a lid, cooling in the walk in cooler. Observed four pans of rice on sheet pans, stacked, and tightly wrapped with plastic wrap in the walk in cooler. CDI- Chicken stock was voluntarily discarded and the rice was uncovered, unstacked and moved to a speed rack.
-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -1- **REPEAT** |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 multiple stacks of metal and plastic containers stored as clean and wet nested on the shelves. CDI- items were taken to dish area to be w/r/s. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusting rack at dish pit. Facility is getting a new shelf the replace. |