|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 PIC was unable to provide no written agreement or training for employee health. EHS did observe posters in kitchen in regards to illnesses/symptoms. PIC was able to correctly name symptoms, illnesses, and when employees can return to work. CDI - EHS provided PIC with written agreement to discuss with employees and have signed. PIC will update EHS if employee health training is found in the training packet. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 a container of egg whites stored above RTE foods in WIC. CDI - Egg whites were moved to bottom shelf. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
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. EHS observed cooked onions, tomato sauce, and shrimp and grit sauce above 41F. These items were cooked this morning around 9:30 and the temperature was observed outside of cooling parameters (see temp chart). 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 .
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed ricotta cheese pancake batter, chimi churri, slaw mix, roasted corn, pico, buttermilk ranch, and French toast batter (raw eggs) above 41F. These items were prepared either from cold ingredients or at room temperature around 8-9am and failed to cool within 4 hours. CDI - PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . (1.5) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC located downstairs holding an ambient temperature of 48F. EHS observed temperatures of TCS items within WIC above 41F (see temperature chart). Items observed above 41F were raw chicken, steak, roast beef chubs, fresh mozzarella, feta cheese, and heavy cream. CDI - PIC voluntarily discarded items. REPEAT. (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 numerous items cooling in WIC from morning preparation above 41F and beyond cooling parameters. Items such as shrimp and grits sauce were stored with the lid on. CDI - PIC voluntarily discarded items that missed cooling parameters and vented ones still cooling. (0)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf EHS observed ROP fish delivered to facility frozen thawing without a slit or opening to allow for air to enter packaging. CDI - PIC cut slits in salmon to properly cool. (0.5) |
|
43
|
0
|
In-use utensils: properly stored |
No |
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. EHS observed single service bowl stored in egg whites. Bowl is used to scoop egg whites from container to be cooked. CDI - PIC voluntarily discarded container. (0) |
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