| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. EHS explained to staff that the management course, not the food handler course, will meet the requirement. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
REPEAT. 10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no process of ensuring employee’s have been trained in EHP or verification method used.
EHS provided employee health reporting agreement forms for staff to read and sign. PIC should email or text completed copies to EHS within 10 days. (-2)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed spoiled produce in box with used wiping cloths inside WIC. EHS instructs PIC to dispose of produce which is no longer edible.
CDI- Produce voluntarily disposed of. (-0) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw chicken uncovered beside produce in WIC.
CDI- PIC separates raw chicken from produce. (-0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed probe thermometer with severe accumulation of food debris on food contact and non-food contact portion.
CDI- EHS sanitizes probe, returns to PIC to complete cleaning of non-food contact portion. (-0) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several RTE items in WIC and lowboy (cooked rice, baked potato, cooked chicken) without date marks. Observed all RTE items in fliptops without date marks.
CDI- EHS spoke to Chefs who prepared the foods yesterday, and are confident of the prep date. EHS allowed date marking of food and discussed with staff implementing a better date marking system. EHS advises PIC that all items at fliptop which are not cooked and used entirely in the same day must be dated. Date marks may be affixed to containers themselves, on fliptop lid, or with a log sheet kept immediately nearby.
CDI- PIC dates items.
**EHS may make another compliance visit to verify improved date marking. PIC is encouraged to reach out with any questions or support needs**
REPEAT.
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 cooked chicken in WIC dated 11/29 and pesto sauce in chest freezer and RIC dated for 11/27.
CDI- PIC voluntarily disposes of expired items. (-3) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed many squirt bottled of oils and various spice containers without labels. EHS advises staff to label containers with item name. (-2) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed Coke Beverage Cooler graded for commercially prepackaged beverages only in use for house made sauces. (-0.5) |