| 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 employee during inspection with certified food protection manager certification. -REPEAT-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. -Observed employee drink stored on prep table surface, next to handsink and clean dishes. -CDI- PIC moved employee drink to designated area. Ensure employee drinks are stored in separate area from clean equipment/food. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 diced chicken not meet cooling parameters after cooling overnight in tall reach-in cooler. Per PIC, cooked chicken (delivered pre-cooked, frozen) is reheated in pastry oven, then cooled at room temperature for a short period of time, and then cut by food employee. After chicken is cut, chicken is immediately placed in tall, deep plastic containers and covered tightly with lid in the tall reach-in cooler. -Observed chicken, reheated yesterday, at 44F today. -CDI- PIC voluntarily discarded the chicken.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 spinach/feta croissant without a date mark in the display cooler. -CDI- PIC referenced the date mark on a larger batch of croissants in tall reach-in cooler and properly added date marks.
-Observed everything bagel cream cheese croissant (10/27) and cream cheese bites (10/30) in the display cooler with incorrect date marks. PIC stated date marks were incorrect because delivery was made yesterday, and properly corrected the date marks with yesterday’s date (11/3).
-REPEAT- 1/2 points due to improvement in overall date marking and decrease in number of date marking violations.
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 diced chicken cooling too slowly in tall reach-in cooler from yesterday. Per PIC, cooked chicken (delivered pre-cooked, frozen) is reheated in pastry oven, then cooled at room temperature for a short period of time, and then cut by food employee. After chicken is cut, chicken is immediately placed in tall, deep plastic containers and covered tightly with lid in the tall reach-in cooler. -Observed chicken, reheated yesterday, at 44F today. -CDI- PIC voluntarily discarded the chicken. -EHS and PIC discussed more efficient cooling methods, such as using thinner containers and leaving it uncovered until it reaches 41F.
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 . |
|
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 boxes of oatmilk and pistachio cream stored directly on the floor. Raise all food at least 6 inches off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 straws stored directly on the floor in dry storage utility room. Raise at least 6 inches off the floor. |
|
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 automated sanitizer dispenser at 3-compartment sink not dispensing sanitizer at the correct concentration (at less than 50ppm quaternary sanitizer). -PIC manually mixed sanitizer into 3-compartment sink to reach 200ppm quat. Until dispenser is repaired, PIC stated sanitizer will be manually mixed. -Repair sanitizer dispenser. |