| 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 facility operating without a CFPM. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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. Observed gravy cooling on stove top. Food employee stated gravy was made at 1pm and was left on stove top to cool. EHS observed gravy at 90F at 3:45pm. CDI - PIC voluntarily discarded gravy. (0)
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 |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled peppers, shredded cheese, shredded lettuce, sliced American cheese, raw shrimp, and chicken gizzards held above 41F. Shrimp and gizzards were thawed under running water before placing in lowboy coolers two hours prior to inspection. EHS observed cold water coming from faucet at 75F. EHS suggested to wash raw proteins with ice before placing in low boy units so the temperature does not increase too much. All other items were held in make units over night. EHS advised PIC to reduce amount of food stored in reach in unit of make table to facilitate better airflow to maintain temperature. EHS observed two trays of tartar sauce stored on top of each other blocking one side of the fan. CDI - Peppers, onions, shredded lettuce, and cheese was voluntarily discarded. Shrimp and gizzards was placed in walk in cooler to quickly cool. REPEAT (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 24hrs. -Pf Observed numerous items in make table without proper date marks. PIC stated items held in make units are stored overnight. Observed open package of hot dogs under grill without any date marks. CDI - PIC added labels to items prepared today and discarded items held from previous night. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for fish wash thats held on TPHC. CDI - PIC added correct time stamp. (0) |
|
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 containers of degreaser and bleach with no label. CDI - PIC added label to containers. |
|
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 gravy cooling at room temperature and after two hours temperature was observed at 90F. CDI - Gravy was voluntarily discarded. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in reduced oxygen packaging thawed without an opening to allow air in. EHS educated staff on proper thawing for ROP fish. CDI - Food employee cut slits in all packaging of thawed fish. REPEAT. (0.5) |
|
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. Observed broken gaskets on ice machine and WIF door. Please repair. (0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits for sanitizer or bleach solutions. Please provide. VR will occur in ten days. (0.5) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed numerous porous ceiling tiles in kitchen area. Please replace with ceiling tiles with smooth surface to allow for easy cleaning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor coming apart in hallway to WIC and WIF exposing the the flooring underneath and creating gaps in the floor. Please repair.
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. Observed floors and walls throughout facility in need of cleaning. Increase cleaning frequency to avoid accumulation.
REPEAT (1) |