| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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- *Observed - No signed document of module showing proof of training provided to staff. *CDI - EHS provided copy of the employee health policy agreement for PIC to have staff read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Ice within front prep area handsink. *CDI - PIC removed ice and educated staff on handsink usage. *Observed - Soiled Plastic Cups stored within basin of handisnk near WIC and WIF. *CDI - PIC had employee remove items from handsink and educated them on proper use of a handsink. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
*REPEAT* 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 items- Small container of Cooked Goat in 2 Door Lowboy and 2 Large Bus Tubs of Raw Cut Tuna in Back 2 Door Standing RIC from yesterday above 41F. *CDI - PIC voluntarily discarded items.
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Multiple items cooling from ambient prep and from final cook temp with little to no change in temperature. Observed items cooled yesterday above 41F missing the cooling parameters. *CDI - PIC voluntarily discarded prepped items from yesterday. PIC placed items cooling from today into smaller metal containers in WIC to assist with rapid cooling. Cooked Tuna was moved to WIF to rapidly cool product before 2 hour parameters were up.
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 |
*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies throughout kitchen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. *Observed - Commercially packaged Raw Pork stored underneath back handsink. PIC stated employee was prepping item and placed it there to remove it from the walkway. *CDI - EHS educated PIC on proper storage of food items and PIC moved item from underneath handsink. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Styrofoam cup cut in half to be used as scoop for Pico De Gallo. *CDI - PIC removed cup. EHS educated PIC to use scoop with a handle. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 - Box of Single Service cups stored directly on the floor near back drink station. *CDI - PIC removed items from the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
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 - Frozen Beef Leg in stoneground bags in 2 Door Standing RIF. *CDI - EHS educated PIC on proper food safe surfaces and PIC removed items from bags and placed them into plastic bus tub. |