| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Owner with active food protection manager certification arrived at end of inspection. PIC must have active ANSI food protection manager certification and be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed returning from outside with gloves on hands. Employee went to handling potato greens in prep sink without discarding gloves and washing hands first. CDI - Employee educated on glove use and hand washing and she discarded gloves and washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed returning from outside with gloved hands and went to handling the potato greens with same pair of gloves and without washing hands. Employees must discard gloves and wash hands when returning from outside. 0 pts. |
|
20
|
0
|
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. Containers of fufu measured 90F. PIC stated they were finished cooking at 11am. Fufu is a TCS food (contains cooked plant food). Establishment must cool fufu within the proper time and temperature parameters. CDI - Fufu 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Bus tub of Turkey broth measured 80F on prep table. PIC stated they were using it to add to the potato greens they have been cooking since 8am. PIC stated Turkey broth was finished cooking this morning at 7:30am. Establishment must cool the broth properly to 41F, keep it in warmer above 135F, or cook less potato greens at a time so it doesn’t have to be in temperature danger zone for so long. CDI - PIC educated on keeping turkey broth at right temperature and she discarded it.
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
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Containers of rice measured 45-50F, egusi measured 44F, chicken measured 45F, and tobogi measured 47F in upright cooler. Cooler air temperature was below 41F, but kitchen is extremely hot and establishment opens this door frequently during service. CDI - PIC moved warm items to blast chiller and freezer to cool to 41F. 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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Establishment writes the discard dates on all TCS RTE foods. PIC was asked what days several items were prepared, and the discard dates on was actually more than 7 days from preparation (some 9 days). Also, rice in upright cooler that was cooked yesterday did not have date label. Ensure if the TCS RTE food is cooked on the first of the month, that staff can only put the expiration date of the seventh day of the month. CDI - Items expiration dates were corrected and PIC placed expiration dates for the rice on sticker.
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 . |
|
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 Fufu was cooling for over 2 hours out of temperature control. Use blast chiller or freezer to cool TCS foods after cooking. CDI - PIC educated that fufu is a TCS food and she discarded it. 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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was propped open during whole inspection. Fix A/C in kitchen or install a screen door so pests are prevented from entering. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Keep back door closed to prevent flies from entering. 0 pts |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of oil observed on floor. Store food at least 6 inches off the floor. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket on upright freezer doors are torn and need to be replaced. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Wash water at 3-compartment sink only measured 74F while employee was actively washing dishes. A verification visit will be done within 10 days to ensure hot water heater is repaired. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink only measured 72F. PIC stated that hot water heater isn’t working and repair man is coming today to check it. VR - Verification required within 10 days that hot water is repaired. |
|
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. Staining on walls and ceiling tiles in kitchen. Clean physical facilities more frequently. 0 pts. |