| 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.- PIC was unable to provide documentation of being certified in a food protection managers course. Facility has 210 days from issuing of permit to obtain certification in food protection managers course.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- PIC was unable to discuss all parts of the health policy or provide written documentation of employees being trained on the health policy. A VR will occur within 10 days to ensure an employee health policy is implemented.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed hand sink being used to fill sanitizer bucket by PIC. CDI- Education was provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- EHS observed raw shell eggs stored above RTE foods in the walk in cooler. CDI- PIC corrected the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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.- EHS observed pork at the start of the inspection at 74F. 60 mins after first temp taken EHS observed no change in cooling rate of cooked pork. EHS also observed cooked sauce and shredded beef in walk in cooler said to have been cooled over night above 41F. CDI- PIC placed pork in the reach in freezer to quickly cool. PIC voluntarily discarded the items not cooled properly from yesterday. NOTE: Permit states only cooling of shredded beef and cooked sauces shall be cooled. Permit action will occur if items are being cooled outside of permit while they don’t meet proper cooling rates.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Menu has a consumer advisory for raw or undercooked oysters however no reminder is included. A VR will occur within 10 days to ensure reminder is provided. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
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 ant and roach killer labeled for house hold use only. CDI- PIC voluntarily discarded the item. |
|
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- EHS observed pork, beef, and red salsa not meet proper cooling rate. Pork was at ambient air ice bath cooling at no rate of change. Shredded beef and red salsa was in deep containers and covered in the wic. CDI- PIC moved pork to reach in freezer to quickly cool. And voluntarily discarded the salsa and shredded beef.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed handle to scoop in ice. |