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|
| 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 - Observed no signed employee health agreements on site for review at the time of the inspection. Manager on site stated they are online and he had no way of pulling them up at the moment.
CDI - EHS provided a written employee health agreement and on-site employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed the kitchen employee remove a container of Reggie sauce (marinara and cream cheese based sauce) from the oven that was being reheated from a bulk batch in the WIC and the temperatures were observed at 125-182F. Employee stated that they were not going to continue reheating and it was ready to be placed in the steamwell.
CDI - Employee stirred the contents and placed back into the oven to continue reheating. Observed at 171-194F after additional reheating. |
|
23
|
3
|
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 an opened package of white American cheese in the WIC that was not provided with a date mark. PIC stated it had come on the truck yesterday and was opened last night. REPEAT. Improvements noted from previous inspection. PIC informed if the issue continues then an RCP will be implemented.
CDI - PIC date marked item.
- Observed one insert container of mashed potatoes with the incorrect date on the date mark. Date showed 2/13 but was prepared yesterday (2/12). REPEAT.
CDI - PIC corrected date mark.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle of dish detergent stored on a shelf above the cook line prep tables. Chemical bottle was a Laos stored next to seasoning containers.
CDI - PIC moved to lower shelf. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a bottle of ranch in the cook line open top and several small insert containers of spices and seasonings to not be labeled as to their contents. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 the exterior surfaces of the cookline oven, fryers, refrigerated drawers and the ice machine to have accumulations of food debris/dust/grime. REPEAT.
- Observed the interiors of the cook line refrigerated drawers, 1 door lowboy freezer, microwave, and open top refrigerator to have accumulations of food debris. REPEAT. |
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