| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed PIC on duty lacking active managerial control. EHS observed TCS foods above 41F (see temp chart), WIC holding an ambient temperature of 45F, and TCS items held beyond seven days (full point escalation). During discussion, PIC stated no temperatures had been taken through today and had limited knowledge on date marking procedure. PIC stated items are only held for one day, however, EHS observed many items held for multiple days. PIC also unaware items should be date marked after pulling from the freezer. EHS will return in ten days to verify compliance with managerial control. (1) 10 DAY VR required.
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. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM on site during inspection. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC exhibited no knowledge on employee health such as symptoms, illnesses, and when to report. PIC was only employee in facility during inspection, EHS could not verify with another employee. EHS verified facility had signed employee health policies verifying information has been given during last educational visit. EHS provided education, showed food employee location of health policy posted, provided a new employee health policy to food employee prior to end of inspection. EHS will return within 10 days to observe compliance with knowledge and training. REPEAT. (2) 10-DAY VR REQUIRED.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no available procedure for vomit and diarrhea clean up. PIC unaware location or requirement for signage. CDI - EHS provided education and provided new copy of vomit and diarrhea procedure. (0)
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towel dispenser with low battery and unable to provide paper towels. CDI - PIC placed roll of paper towels on dispenser for access. (0) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw chicken in make unit above 41F (see temp chart). EHS observed pizza sauce, paneer, and raw chicken in WIC above 41F (see temp chart). PIC stated temperatures had not been taken today. PIC stated WIC has been operating normally and has not noticed a rise in temperature. EHS observed thin probe thermometer on site and calibrated thermometer. EHS observed ambient temperature of WIC at 49F, after thirty minutes, WIC was observed at 45F. EHS did not observe WIC drop below 45F for the remainder of the inspection. PIC contacted owner and advised facility voluntarily close until repaired. Owner contacted repair tech and stated facility will voluntarily close until repaired. PIC moved all non TCS foods to reach in coolers and voluntarily discarded all TCS products in WIC. (1.5) 3-DAY VR.
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 . |
|
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) EHS observed three large containers of pasta and house made caesar in WIC held beyond seven days. EHS observed container of lasagna, tikka sauce, and cooked chick peas without correct date marks. EHS observed dates from early may; food employee stated these items are frozen and pull thawed when needed. EHS advised to date marks items when thawed to ensure product is not held for longer than seven days. CDI - Food employee voluntarily discarded pasta and house made Caesar. Food employee verified when items were pulled from freezer and applied appropriate date marks. REPEAT. (3)
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf EHS observed raw chicken thawing at prep sink in standing water stored in plastic cambro. EHS provided education on thawing. CDI - Food employee turned on cold water and added ice to container to ensure water is cold and maintained under 70F. (0.5) |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed single service items stored at steam well inverted so interior surface of container is pointing up. This creates a potential for splash contamination. EHS provided education. CDI - Food employee flipped containers so outside was only exposed. (0) |
|
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. EHS observed interior of make unit and gaskets on reach in units soiled with food debris and residue. EHS advised to increase cleaning frequency. (0) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. EHS front hand sink with hot water handle inoperable. Hand sink only observed with accessible cold water. EHS advised to repair hand sink so that hot water can be mixed. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food debris and splash residue on walling throughout facility. EHS advised to increase cleaning frequency to avoid accumulation. (0) |