| 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
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed PIC and staff with inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: reviewed policy and gave staff Employee Health Acknowledgment form to sign. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P
3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P
Observed TCS foods from hot to cold being cooled inside unit. Per PIC these foods were cooked and cooled inside the unit parked at PIC’s personal residence. PIC stated that they go to the commissary only once a week. CDI: foods that were cooled on unit were voluntarily discarded. Explained to PIC that all food preparation and primary cooling shall be done at commissary. Permit action will be taken next inspection if this violation occurs. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw chicken stored above cheese and raw eggs stored above fries inside reach-in cooler. CDI: storage order rearranged.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw chicken stored above beef. CDI: storage order corrected. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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
Observed not sanitizer available. CDI: chlorine sanitizer was made up during inspection at proper concentration. |
|
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.
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 . Observed shredded chicken at 48F and refried beans at 50F that were said to be cooling since 8:30am this morning. CDI: these products were discarded due to temperature abuse and approved sources. |
|
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
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed refried beans, chicharron, and tomato sauce inside steam well < 135F (see temp chart). CDI: all foods were reheated and returned back to steam well. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Observed TCS foods inside reach-in cooler and flip top cooler > 41F(see temp chart). CDI: cooler was turned down and ice was purchased to put inside cooler. MFU voluntarily closed and will return back to commissary for the day to restock, service coolers, and complete food preparation. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed TCS foods from hot to cold that were cooling inside reach-in cooler. CDI: these foods were discarded. Permit conditions restrict primary cooling off foods from hot to cold on unit. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no food thermometer available for checking temperatures. VR within 10 days. |