| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
PIC was not aware of the WIC being down or knowledgeable of the chlorine sanitizer bing at 0ppm while actively washing dishes. (1 pt)
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed water turned off at the hand sink adjacent to the prep sinks in the back of the facility. -CDI- Water was turned on. (0 pts) |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed carnitas with fuzzy white spots. -CDI- Respective employee voluntarily discarded without correction from EHS. (1 pt) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine sanitizer at 0ppm in the dish machine while actively being used. -CDI- PIC replaced solution with new sanitizer. Solution was constantly reaching 50ppm after being changed. (1.5 pts)
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
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.
Observed several items that were cooked from the day before that did not reach the appropriate cooling parameters such at the refried beans, carnitas, Birria, rice, and salsa verde. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed virtually all TCS food above 41F while cold holding in the WIC. The ambient temperature the WIC was recorded at 46F. PIC called a technician during the inspection who added more Freon to the WIC to bring it down to an appropriate temperature. PIC voluntarily discarded all necessary items that had been holding for longer than 4 hours. 3 DAY VERIFICATION REQUIRED*** REPEAT*** (3 pts) (see comment addendum)
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
|
0.50
|
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 TCS food items that were cooled in deep plastic containers that were also covered in a WIC with an ambient temperature of 46F. Items were unable to be cooled correctly. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts)
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the WIC with an ambient temperature of 46F. Also observed torn gasket on the RIC on the prep line. Repair damaged gasket. -CDI- Technician came in and put Freon ion the unit to bring it down to an appropriate temperature. (0 pts) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy accumulation of build up on the wire shelves in the WIC. Also observed accumulation of residue on the ledge of the hood system. Increase cleaning frequency. (0.5 pts) |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaking faucets at the hand sink adjacent to the prep sinks when the water is turned on. Also observed leaking coming from the 3 comp sink faucet. Repair leaking. (0 pts) |