| 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 observed PIC failure to ensure proper
cooling of TCS foods, proper hand, hygiene, and proper reheating procedures in addition to others. CDIPIC coached will work on
risk control plan to assist PIC and facility.
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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf observed PIC failure to demonstrate sufficient
knowledge of foodborne illness prevention. CDI handout re distributed |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils,
linens, and single-use articles cannot occur. observed multiple employee beverages stored over food or with clean utensils |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple
employees working with Food upon entering the kitchen. Despite the fact that neither employee was engaging in an activity that
required them to wear gloves upon seeing EHS they both dawn gloves without first washing hands. EHS instructed PIC to have
them wash hands and redonn gloves |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf observed large can of TCS food
severely dented along the scene. CDI discarded. |
|
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
multiple raw animal foods stored with or above ready to eat foods, including raw chorizo, stored with deli, chub ham and raw
beef stored over bread. VR for reorganization.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
0
|
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 queso on hot
hold table at 110° while all other foods on hot held table were over 150. Upon asking food employee questions by the PIC
employee stated that they originally cooked it to 110 they never reached 165. It’s been more than two hours Food discarded. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
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.
Observed multiple foods, TCS foods stored in blast chiller beans at 150° rice at 77° and two cooked sauces the 95°. Both sauces
for date Mart 12/14. CDI discarded. Cooling is a repeat violation.
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 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed large white bucket of clause
stored on the floor PIC stated this is sanitizer. It tested around 10 ppm must be labeled. |
|
33
|
1
|
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 foods cooling in blast chiller failing to cool properly because they were
placed in low surface area to volume ratio containers. CDIEHS spent time, coaching and training, proper cooling procedures and
methods to make the last chiller more effective.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observe one large roach, almost dead on the floor. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed multiple wet, wiping clause
stored on countertops, and not in sanitizer solution. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans, not properly air dried instead they’re
wet nested. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and
thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. observed food stored in
multiple non-NSF residential storage containers that do not appear to be Food grade. |