| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on duty without ANSI accredited certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
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 no vomit diarhea plan in house. Facility had clean up kit but instructions did not give full description on how to minimize contamination and exposure of employees, consumers, food, and surfaces. CDI vomit diarrhea poster provided.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed kitchen employees grab raw food product to cook then take off gloves go to handle RTE food. CDI hands washed prior to continue food prep. |
|
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 container of grilled chicken on line at 120F and grilled chicken in steam cabinet at 118F. CDI items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed walk in unit ambient thermometer read 48F upon entrance of the facility. PIC stated door was open for a while. During visit observed items that were in cooler for over 24 hours temp at 43F. PIC stated they had a delivery around 7am. But it should cool down. CDI Unit dropped to 38F and TCS dropped in temperature to 42F-41F. Suggest to PIC to do temperature checks regularly to ensure products are maintained at 41F and below.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf Observed facility use time for all prep top portions of cold products. Observed time stamps changed for food product but no product was discarded. PIC stated they just check temperatures to verify product is cold and flip pans. Checked written procedures and had PIC read requirements to support discarding. CDI items discarded and replenished with new product. |
|
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 double roasted salsa, citrus vinegarette, cilantro pesto, and pico de gallo that was covered and stacked while cooling. Waited 30 minutes and items did not drop in temperature. CDI items split up into smaller portions and placed into ice baths to accelerate cooling. Observed refried beans, cream corn, and salsa that did not drop in temperature in 30 minutes. CDI ice baths added and products actively stirred to accelerate cooing.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets that was at 50ppm. CDI buckets changed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condensation dripping from vents in walk in cooler and facility has to utilize a bucket to catch water from getting in food. |