| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed plating a biscuit with bare hands. Employees must wear gloves or use utensils when handling ready-to-eat foods. RTE foods must not be handled with bare hands. CDI - Employee educated and biscuits discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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. Collard greens in walk-in cooler were cooked yesterday and still measured 50F. TCS foods must cool within the cooling parameters. Use shallower pans or ice baths/ice wands to cool large amounts of TCS foods. CDI - Collard greens discarded by PIC.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Establishment is cooking sweet potato skins and infusing them in honey and leaving them out of temperature control at 70F. Establishment must keep the sweet potato skins in honey under 41F. CDI - PIC educated and sweet potato skins in honey were discarded. 0 pts.
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 |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf House made cheese was not labeled with prep date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date label on cheese. // 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 2 containers of roasted garlic dressing and 1 container of tabbouleh in sandwich cooler were prepared on 9-3 and had not yet been discarded. 1 pan of cole slaw in other sandwich cooler was prepared on 8-22 and had not yet been discarded. 2 containers of garlic confit in walk-in cooler were prepared on 9-2 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Out of date foods discarded by PIC. REPEAT
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. Establishment is holding TCS sauces on time as a public health control but they did not have written procedures. TCS foods using time as a public health control must have written procedures in advance. CDI - PIC was e-mailed and blank TPHC form and they filled it out during inspection. REPEAT
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment is canning roasted squash seeds in vinegar. Using reduced oxygen packaging requires a HACCP plan/variance that is approved in advance before starting specialized process. CDI - PIC educated on ROP requirements and the canned squash seeds in vinegar were discarded during inspection.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Collard greens were cooled overnight in deep container and did not reach 41F within 6 hours. Use shallow pans or ice wands/ice baths to quickly cool TCS foods. CDI - Collard greens were discarded. 0 pts.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Handle missing on walk-in freezer door. Dripping condensate in walk-in cooler needs to be repaired. Heavy ice leaking in walk-in freezer that is covering floor. Repair freezer and cooler and replace missing door handle. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment to check dish machine sanitizer. VR - Verification required within 10 days that establishment acquires chlorine test strips. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Hole in wall underneath hand washing sink. Repair hole. 0 pts. |