| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
-Observed PIC unable to properly maintain cold holding requirements, explain the date-marking system, provide a food manager certificate, and not properly supplying handwashing sinks. Observed six priority (P) items not in compliance during the inspection. -10 day verification visit 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. - Observed no certified food protection manager on premises throughout inspection. - 0 points -
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed employee handle clean utensils directly after handling soiled utensils, without washing hands or changing gloves. -CDI- Employee removed gloves, properly washed hands, and donned new gloves. - 0 points - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink in hallway near dry storage. Observed no paper towels at handwashing sink at the end of the prep line. - CDI - PIC placed paper towels in both paper towel dispensers. -1 point- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed food handler crack raw shelled eggs with gloved hands and immediately handle feta cheese in prep line without changing gloves or washing hands. -CDI- Food handler removed gloves, washed hands, and donned new gloves.
- Observed raw shell eggs stored above ready-to-eat meatloaf in lowboy unit at the end of the prep line. - CDI- PIC corrected the storage order. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed can opener blade visibly soiled with black buildup. -CDI- PIC moved can opener to dish area to be washed, rinsed, and sanitized. -1.5 points- No point escalation due to significant improvement from past inspection.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 homemade stuffing and onion gravy not reheat to 165F within 2 hours. Items placed in HH unit at 9am for reheating. At 12pm, stuffing was at 120F and onion gravy was at 119F. - CDI- PIC voluntarily discarded the items.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
- Observed commercial mashed potatoes not reheat to 135F within 2 hours. Item placed in HH unit at 9am for reheating. At 12pm, mashed potatoes were at 130F. -CDI- PIC voluntarily discarded the item. -
PIC was educated reheating items to 165F within 2 hour window and then placed into HH.
PIC was also educated on commercially prepared mashed potatoes should be reheated to 135F within 2 hour window before placed into HH. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed mashed potatoes, gravy, and pork sausages in hot well on prep line below 135F. Mashed potatoes were at 99F, gravy at 93F, and sausages at 103F. Observed potato hash on stovetop for HH at 122F. -CDI- PIC placed mashed potatoes and gravy on stove to reheat to 165F. PIC placed sausages in WIC to cool to 41F. PIC voluntarily discarded the potato hash. -1.5 points-
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 various items (shredded cheese, potatoes, sausages, sliced tomatoes, Canadian bacon, mozzarella) in prep cooler at back of prep line above 41F. -CDI- PIC voluntarily discarded all items in prep cooler.
Observed all items in prep unit by salad prep area (pot pie mix, mozzarella, red pepper feta) above 41F due to unit not being plugged in. - PIC voluntarily discarded all items. -3 day verification visit required-
Observed items in below-grill drawer cooler (corned beef hash, sauerkraut, veggie burger) above 41F. Food employee placed items in unit less than one hour ago. - CDI - PIC placed items in WIC for rapid cooling.
If cold-holding remains not in compliance establishment will be placed on Risk Control Plan which could result in permit action.
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 is not been labeled, or if the label is incorrect. -P- Observed all items in flip top of one unit at end of prep line (prep unit 1) without date marks (sausages, broccolini, mozzarella). PIC could not verify date of prep of these items. -CDI- PIC voluntarily discarded all items.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed all items in other unit at end of prep line (prep unit 2) without date marks. PIC could verify when items were prepped by referencing containers in WIC. -CDI- PIC properly date marked items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed no asterisk on 8oz steak and certified angus steak on the menu. PIC stated both items can be served raw or undercooked. Menu has disclosure and reminder, yet both items are missing an asterisk. -10 day verification visit required- |
|
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 corned beef hash cooling in WIC too slowly. Corned beef hash was decreasing in temperature at a rate of 2F/hour, when the desired rate is 7.2F/hour. Corned beef was placed in WIC, covered, in a deep container. -CDI- PIC removed covering from hash to allow proper air flow.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -Observed ROP salmon thawed in WIC. ROP salmon bag specifies it must be removed from film before thawing. -CDI- PIC removed from anaerobic bag environment.- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed opened bag of mozzarella sticks on floor of freezer. -CDI- PIC voluntarily discarded the item. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food handlers working on prep line without head coverings to restrain hair. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed wiping cloths stored in sanitizer at 0PPM of quat sanitizer in prep room. -CDI- Food employee refilled bucket with proper sanitizer concentration. -No point escalation due to improvement from last inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use.- Observed unwashed avocados with stickers in active use in salad prep table. |
|
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. -Observed accumulation of food debris and grease along floors and walls in hard-to-reach areas behind equipment (fryers, stoves, cooler units, ovens, dishwasher). Increase frequency of cleaning. |