| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PICs unable to answer multiple EHS questions about food preparation dates and processes, inadequate hot and cold holding temperatures, inadequate cooling parameters and methods, cooling while actively prohibited from doing so, lack of knowledge of employee health policy, and lack of knowledge on bodily fluid clean up procedures. More frequent and thorough training needed. CDI - EHS coached. For more resources, see link below. Repeat.
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. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health poster in facility did not list Typhoidal Salmonella under required reportable illnesses. CDI - EHS provided adequate signage and coached PIC on updated list of reportable illnesses.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning up bodily fluids on site during inspection. CDI - EHS provided. Repeat.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter for salmon that is offered undercooked to EHS when asked. CDI - PIC obtained parasite destruction letter during inspection. |
|
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 chicken cooling from hot in RIC at 85F after 2 hours of cooling. Facility is not permitted to cool from hot. CDI - PIC discarded.
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 cut tomatoes prepped at 9:30 being cooled in prep unit with a cooling rate of 0.0F/minute. CDI - PIC moved to shallow pan in RIF to hasten cooling. Tomatoes achieved 41F or below within four hour window during inspection.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs on roller unit maintaining 109-126F during inspection. PIC stated they had been cooked then placed on the roller two hours prior to inspection. CDI - PIC discarded. Facility has opted to switch to TPHC for roller hot dogs.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham, sliced turkey, and American cheese in sandwich prep unit holding above 41F during inspection. Unit was maintaining 49F. TCS foods held in unit longer than 2 hours were discarded. All TCS foods stored in unit for shorter than 2 hours were moved to working RIC. Maintenance was called during inspection and will be onsite within the day. 72 hour VR required. Repeat.
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 chili, caramelized onions, and cooked chicken cooling in RIC. All foods were being cooled in deep pans while covered. Observed cut tomatoes cooling in prep unit while stored in deep pans. Facility is not permitted to cool from hot. CDI - Cut tomatoes were moved to shallow pans in RIF to hasten cooling. Chili, chicken, and onions were discarded.
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 . |
|
49
|
0
|
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 food residue on bottom of lowboy ice cream freezer. More frequent or thorough cleaning needed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and cracked floor tiles all throughout kitchen area during inspection. Repair needed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed PIC place personal drinks on prep area and with clean food contact surfaces during inspection. CDI - EHS coached, PIC removed.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC place personal phone on food prep surface during inspection. CDI - EHS coached, PIC removed. |