|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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 - Observed no signed employee health policies on site at the time of the inspection. The previous kitchen manager has left and the new manager and staff are not sure where they were kept.
CDI - EHS provided new employee health policies to the PIC and all employees onsite signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 an insert container of chicken breasts to be in the cookline steamtable with the chicken breast at the top of the container and out of the liquid inside the container to be at a temperature of 95F.
CDI - PIC voluntarily discarded out of temperature chicken breast.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pickled onions, shredded cabbage, panela cheese, corn salsa, and a squirt bottle of crema to all be at temperatures of 46-49F in the left side of the cookline opentop across from the stovetop. Right side of the unit and the lowboy portion was observed to be at 41F or less. Left side lid was observed to be not fully shut due to condiment bottles being stored in the opentop and blocking the lid from shutting. All items were placed into the unit during the lunch rush and were out of temperature for less than 1.5 hours. REPEAT.
CDI - PIC moved all out of temperature items to sheet pans in the WIC to rapidly cool.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written TPHC procedures on site for portioned cups of salsa verde ands salsa roja that are kept on the expo counter. Items were properly time stamped but due to the kitchen manager change recently the staff were unable to locate the written procedures.
CDI - EHS provided new TPHC written procedures form and had the PIC fill it out at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a spray bottle of “Zevo Ant & Roach Killer” to be stored on an upper shelf above the food prep sink. Pesticide is not approved for commercial use.
CDI - PIC voluntarily discarded. |
|
33
|
0.50
|
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 - Observed a small insert container of shredded cheese and a large insert container of prepped quesadillas to be at temperatures of 54-59F in the cookline opentop closest to the tortilla making room. Cookline employee had just prepped the quesadillas using the insert container of shredded cheese and then both were placed back into the opentop, which is not designed nor approved for rapid cooling. REPEAT.
CDI - PIC relocated both items to the WIC to rapidly cool.
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 . |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed cookline employees wearing watches and bracelets at the time of the inspection. REPEAT. |
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