| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC is not ensuring all risk factors in establishment are controlled properly. Several utensils and food-contact equipment that was stored as clean were not clean, hot holding, cold holding, cooling, and raw food storage order were all not being done properly during inspection. CDI - PIC educated on PIC duties. REPEAT
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. PIC with active food protection manager certification arrived at end of inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. 0 pts.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed rinsing knife off in hand washing sink. Container of in-use utensils were being stored in hand washing sink at front. Rag in other front hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC educated on using hand washing sinks and items were removed. |
|
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 Raw burgers and raw Philly meat stored on shelf above cheeses in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom. REPEAT
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 |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some whisks, tongs, and containers were stored as clean but still had grease or food residue on them. Can opener blade had multi-day buildup on it and needed to be cleaned. CDI - Items taken to 3-compartment sink to be re-washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup observed in ice machine. Clean ice machine more frequently. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
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. Fried chicken in display cooler measured 69-82F at 1:30PM. PIC stated it began cooling at 10AM. Boiled eggs in reach-in cooler measured 45F at 1:45PM. Cook stated they began cooling at 8AM. Grits in reach-in cooler measured 49F at 1:45PM. Cook stated they began cooling around 6AM. Chicken wings measured 50-64F at 1:45PM in reach-in cooler. Cook stated they began cooling at 10:30AM. TCS foods must cool within the proper cooling parameters. CDI - Boiled eggs and chicken wings moved to freezer to rapidly cool. Grits and fried chicken were discarded by PIC. REPEAT
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans measured 118-135F at steam table. Chicken measured 95-100F at steam table. Steak measured 88-100F at steam table. Cheese sauce measured 100-105F at steam table. PIC stated he turned off steam table as they close steam table at 2PM. Ensure TCS foods in hot holding are at least 135F. CDI - PIC discarded all foods at steam table. REPEAT
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 Lettuce, tomatoes, feta, ham and turkey in sandwich cooler all measured 48-55F. TCS foods in cold holding shall measure 41F or less. PIC stated items were put in cooler around 11AM. PIC moved all items that were in sandwich cooler to rapidly cool. VR - Verification required within 3 days that cooler is repaired. REPEAT
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of degreaser was stored on clean side of 3-compartment sink drain board. Do not store toxic chemicals where they can potentially contaminate clean utensils. CDI - PIC removed degreaser. 0 pts. |
|
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 Fried chicken was cooling in display cooler. Boiled eggs, grits and chicken wings were cooling in reach-in cooler. Do not use these coolers to cool TCS foods. Use walk-in cooler or freezer. CDI - Grits and fried chicken discarded. Boiled eggs and chicken wings moved to freezer to rapidly cool. 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 . |
|
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 . Establishment only has a meat thermometer that’s minimum temperature is 170F. VR - Establishment must acquire thermometer with thin probe within 10 days. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of sugar and rice were observed on floor. Several boxes of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT |