| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hand washing, cold holding, hot holding, utensil washing, date marking and cooling were not being done properly during inspection. PIC shall ensure that the priority and priority foundation items in the Food Code are followed and controlled. Active managerial control is not sufficient due to the large amount of priority and priority foundation items on inspection. PIC needs to ensure staff are date marking TCS RTE foods, cleaning utensils and food-contact surfaces to sight and touch, washing hands, holding TCS foods at proper temperatures, and cooling foods properly. CDI - PIC educated on active managerial control and encouraged to have systems in place to train and to monitor these items throughout the day.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed using cell phone and then donned gloves without washing hands first. Employees must wash hands before donning gloves to prepare food. CDI - Employee educated and washed hands. 0 pts. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at dish machine area. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer, most pans and containers, measuring cups, and scoops stored as clean still had grease and food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be re-washed.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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. Gravy measured 156F at 10:30AM that was cooling in walk-in cooler. Gravy then measured 135F when checked at 11:30AM. This rate is too slow to cool from 135F to 70F within 2 hours. Gravy was cooling in deep container with lid on it. CDI - Gravy lid removed and placed in freezer to continue cooling. At 12PM gravy measured 85F. // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Gravy that was opened from can and put in walk-in cooler at 7:30AM measured 50F at 10:30AM. Gravy checked at 11:30AM and still measured 50F. Gravy was cooling in deep container with lid on it. Use shallow pans and leave cooling foods loosely covered or uncovered to facilitate cooling. CDI - Gravy discarded. REPEAT
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chili held on grill using hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Chili reheated to above 165F. REPEAT
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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizzas held on rack out of temperature control at 67F. Marinara sauces also held out of temperature control at 69F. Establishment must hold items below 41F, or using time as a public health control. CDI - PIC sent TPHC form and items were moved to walk-in cooler to cool. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken, sausage, pizza sauce, cole slaw, cooked peppers, cooked mushrooms, and ham were missing date labels. PIC stated most items were prepared on Monday. PIC did not know when pizza sauce was prepared. TCS ready-to-eat foods must be labeled with prep date. CDI - Pizza sauce discarded and other items were dated by PIC. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 2 containers of Beyond sausage were dated as being prepared on 4-15 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded sausage.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Cut tomatoes and ham in pizza cooler were cooling in unit at 47F and 49F. Also, 2 deep containers of gravy were cooling in walk-in cooler with lids on containers. Use shallow pans or containers and leave cooling foods loosely covered or uncovered. Use equipment designed for rapid cooling, such as walk-in cooler or freezer. CDI - Gravy that was still within cooling parameters was vented and moved to walk-in freezer. Tomatoes and ham were moved to walk-in freezer. Gravy that began cooling from can was above 41F for over 4 hours so PIC discarded it. REPEAT
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were preparing food with bracelets/watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans and containers that were stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts. |