| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 PIC without a certified food protection manager’s certification. Facility allowed a time period of up to 180 days from permit date to comply with the above referenced CFPM requirements. -0-
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 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands, recontaminate them on faucet handles and proceed to food preparations. CDI - Employee educated and hands washed. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed male restroom without hand washing sign posted. CDI - EHS provided hand washing guidance to facility. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed beans cooling in walk in cooler with < 30 min left and at 89 F. CDI - Product was moved to walk-in freezer for rapid cooling. -1.5-
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS applicable foods cold holding > 41 F inside of the prep top and lowboy reach-in unit. Refer to temperature observation chart. Several items were placed into the unit an hour prior to inspection while others were cold holding since previous day. Upon further observation, it was discovered that the prep unit was malfunctioning. CDI - Employees voluntarily discarded items from yesterday and transferred remaining foods to the walk-in freezer/cooler to cool down. PIC contacted refrigeration repair specialist who arrived onsite for emergency repairs. Technician recharged freon and restored cold holding to < 41 F. EHS verified the unit’s ambient air temperature to be at 38 F by end of inspection. -1.5-
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date labels on two opened containers of milk. Employee states that they were first used on 9/17 and 9/18 to prepare atol. CDI - Containers date marked accordingly.
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 incorrect date marking for atol (9/18) and no date marking on queso fresco. CDI - Atol correctly date marked according to milk first opened on 9/17 and queso fresco voluntarily discarded. -1.5-
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. |
|
28
|
1
|
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. Observed bulk container of hand soap (visibly in use) stored directly above box containing single service soup cups in dry storage closet. CDI - Soap removed.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of residential hotshot bedbug spray stored in facility. CDI - Unapproved pesticides removed by PIC. -1- |
|
33
|
0.50
|
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. Observed beans cooling covered in three plastic containers in the walk-in cooler. 2 of 3 achieved 2 hour cooling parameters and 3rd registering at 89 degrees F had < 30 minutes remaining. Also observed container of salsa cooling in ambient temperature registering at 84 F; employee states that it was left out for cooling for over an hour. CDI - All foods transferred to the walk-in freezer to rapidly cool down. -0.5-
EHS discussed about efficient cooling methods such as venting, separating into smaller quantities, using stainless steel shallow pans and walk-in freezer for rapid cooling.
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 (A), (B), (C) Use approved thawing methods. - Pf. Observed tripe thawing in ambient temperatures inside of the prep sink and left unattended. CDI - Cold water turned on. -0- |
|
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 labeled sanitizer bucket holding 0 PPM chlorine. CDI - Solution discarded and replenished with sanitizer at 50 PPM. -0- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados stored in prep top with manufacturers sticker present. CDI - Employee discarded product. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single service plastic containers stored on top of beans and rice in their bulk containers. CDI - Containers removed. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored cutting boards. Resurface or replace. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed ice building up on shelving units and along door frame in the walk-in freezer. Thaw/clean. -0- |