| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection.
PIC present stated that he recently registered to attend the ServSafe class to get certified.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed food employee unable to specify when the PIC's allow them to come back to work if experiencing any of the symptoms related to foodborne illnesses. Facility has outdated employee health policy posted on the wall, that they use to train their employees on employee health.
EHS was out of hard copies for updated Employee Health Policy (which includes restriction and exclusion) but need to come by tomorrow anyways for VR on make table, and will provide PIC with hard copy so employees can sign once they have been trained on employee health and when they can return to work.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed large piles of commercially made shelf stable items for the convenient store part of the facility stored directly in front of the back handsink, blocking employees accessibility to wash hands at the handsink.
CDI: Food employees were actively putting things away at proper display areas while EHS was on-site. |
|
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 multiple TCS food items cold holding above 41F (see temp chart) inside the make table. Food employee stated that these food items were taken from the WIC and stored directly into the unit. EHS observed ambient air temp of the unit was between 43-47F in the top section of the unit, and temping 40F in the bottom section of the unit.
Observed a few TCS food items cold holding above 41F (see temp chart) inside the 2-door lowboy cooler. EHS observed ambient air temp of this unit was at 46F and did not drop any lower than that after almost 20 minutes of inactivity.
PIC stated that a technician is already scheduled to come out and check on their A/C unit tomorrow, as they conduct routine maintenance for the facility weekly, and will have him check on both units as well. Food employee stated that they do not keep their food items stored inside the make table overnight, and filled them up before service before 9:00AM this morning. PIC moved all TCS food items temping above 41F from the make table into the WIF to rapidly bring temperatures down, and EHS placed TCS food items in this unit on EMERGENCY TPHC for up to 4 hours, filled out TPHC form with PIC and went over procedures to follow just as a temporary fix. All TCS food items temping above 41F stored inside the 2-door lowboy cooler were moved into the WIC to bring temperatures down and also keep cold holding inside the WIC.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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
|
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 container of ROP'd salmon thawing inside lowboy cooler of the make table without any date labels. Food employee stated that the salmon was taken out of the WIF to thaw under refrigeration last tuesday, 7/22.
CDI: Food employee voluntarily discarded the salmon since it had surpassed the 7-day window.
Observed lexan container of pre-cooked spicy chicken filets with no date label, stored inside the lowboy cooler of the make table.
CDI: Food employee stated it was thawed out on 7/25 and labeled the container with the prep date, so that all employees know not to serve it after today.
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 a covered container of cooked egg temping above 41F inside the make table (see temp chart). Food employee stated that he cooked the egg around 10:30AM this morning (less than 2 hours prior to EHS's observation) and stored it inside the make table to cool down and use for when they have another order. EHS explained why these make tables are not designed to cool foods down, and is recommended to utilize their WIC or WIF instead to rapidly cool down their food items, and that they are allowed to keep containers uncovered during the cooling process.
CDI: Food employee removed the lid from the container and moved the container of cooked egg into the WIC to rapidly cool down, and EHS observed food item was meeting the cooling rate.
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
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP packages of pre-cooked frozen salmon completely thawed out and stored inside the lowboy cooler of the make table, without any slits in the ROP packages for oxygen flow.
CDI: EHS explained why this is a violation, and food employee created slits for all packages of the ROP'd salmon.
REPEAT VIOLATION. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flies throughout the facility. EHS observed one of the two garage doors for entrance of the facility was kept open during entire length of inspection.
PIC stated that they have a pest control company who comes once a month to service their pest control. EHS explained why garage doors are to be kept closed if equipment installed for garage doors to be utilized at the facility are unable to maintain fly issue. |
|
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 boxes of food stored directly on the floor inside the WIF. PIC stated that they haven't gotten a chance to put everything away from last night's delivery from their supplier.
Keep food stored off of the floor to prevent contamination. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee actively building deli sandwiches at the make line without any sort of hair restraint.
Ensure any employee engaging in food prep has some sort of hair restraint to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wet wiping cloth stored directly on the cutting board at the make table.
CDI: EHS explained why in-use wiping cloths need to be held inside properly concentrated sanitizer buckets, and food employee obtained a sanitizer bucket full of QUAT and placed wiping cloth inside. |
|
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 two separate 2-door lowboy coolers out of order; one was storing single-use articles inside the unit, while the other one was storing shelf-stable sauce packets inside the unit. PIC stated no work orders have been placed to have these units repaired and do not necessarily need them for operation.
EHS explained that any pieces of equipment approved on their permit is required to be maintained in good repair, and PIC stated he will call to have these repaired. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed QUAT test strips used at the facility were water-damaged and unable to properly red the concentration of the QUAT sanitizer at the 3-compartment sink. EHS observed QUAT sanitizer was reading 400ppm on EHS's personal test strips.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed soiled gaskets in cold holding units throughout the facility. Observed food debris accumulating on the floors inside the WIC.
Increase cleaning frequency. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed the covered waste bin located inside the unisex restroom is only halfway covered (lid has a circular opening in the middle).
Obtain a covered lid that is fully enclosed, for the proper disposal of sanitary napkins. |