| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has failed to adequately monitor cooling and cold holding processes in facility to maintain safe temperature control for TCS foods. EHS has conducted visits prior to inspection to assist with education for cooling and cold holding. Facility has struggled with cooling for the past three inspections due to lack of active managerial control. Ten day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 facility operating without CFPM. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee washing and rinsing a large Cambro then placing cambro on storage shelf without properly sanitizing. EHS advised to submerge cambro in sanitizer as stated in the code before storing as clean. CDI - Food employee placed cambro back at three compartment sink to wash, rinse, and sanitize. (0)
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. Observed steak, chicken wings, and pork being stored on prep table. EHS observed temperatures above 70F. PIC stated that food was made this morning at 10am and food was left on prep table to cool before placing in WIC. EHS advised that initial cooling from 135F to 70F shall occur within two hours. CDI - PIC voluntarily discarded food. (3)
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 . |
|
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 EHS observed slaw mix, pico, tossed salad, and potato salad stored in two door reach in unit above 41F. PIC stated pico and slaw was prepared yesterday. Potato salad and tossed salad was prepared at 2pm. EHS observed ambient temperature of unit above 41F. EHS advised not to use reach in unit until repair technician can conduct a visit for repairs. PIC voluntarily discarded pico and slaw mix. PIC placed potato salad and tossed salad in WIC to quickly cool. Three day VR required. (1.5)
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 . |
|
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 EHS observed salsa verde, salsa roja, and tamales cooling from preparation. PIC stated these items had been prepped and placed in walk in cooler at 1:30pm. EHS observed tamales wrapped in foil and a large amount stored in a container. EHS observed both containers of salsa cooling with tight fitting lids. CDI - PIC removed lids from salsa and will stir until cooling is achieved. Tamales were removed from large container and separated into smaller containers and ice was applied to quickly cool. REPEAT. (1)
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for hot bar being stored in stagnant water at 71F. CDI - PIC removed utensils to be wash, rinsed, and sanitized. PIC stated facility will wash, rinse, sanitize in use utensils every four hours moving forward. (0) |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on clean storage rack being wet nested. EHS advised to separate pans to allow for air drying until stacking for storage. REPEAT. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
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 wooden poles being used as a food contact surface to stir pork and push tamale mix through the mixer. EHS observed wooden poles with food residue present in cracks and seams. EHS has approved facility to use large sealed wooden spoons but not the wooden poles due to the surfaces not being durable or easy to clean. CDI - PIC voluntarily discarded wooden poles. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls around three compartment sink with heavy accumulation of food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food unlabeled and commingled with food for service in the reach in freezer. EHS advised to label and designate area for storage of employee food to avoid potential contamination. (0)
6-303.11 Provide required lighting intensity. Observed two out of three lights in disrepair under hood system. Please replace to provide adequate lighting intensity. |