| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide documentation for training employees on employee health. PIC stated previous EHS was going to supply them with updated forms but did not. CDI - EHS provided employee health forms and reviewed with PIC. (0)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter during inspection. Salmon is served undercooked in facility. 10-day VR required. (1) |
|
15
|
0
|
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 salmon being stored under raw beef. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed raw chicken and fish cooling from ambient in RIC. EHS observed items above 41F. PIC stated fish and chicken was prepared this morning and was placed in the bottom of 2-door RI cooler to cool. EHS observed both items above 41F CDI - Since the raw fish and chicken were under 45F EHS allowed facility to keep food but instructed PIC to remove plastic wrap and cool products to 41F. (0)
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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) EHS observed container of cooked potatoes and ceviche beyond seven days. CDI - PIC voluntarily discarded items. (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 . |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf EHS observed cooked pork chops in original ROP at room temperature on prep table. PIC stated these pork chops are cooked to 145F and cooled without being removed from original packaging. PIC stated this item is then removed from package once cooled to be reheated for immediate service. EHS observed nothing on the package stating if pork could be cooked in original container or if it should be removed before cooked. EHS observed all pork chops in original ROP with label from manufacturer. EHS advised to discontinue process until more information can be given on approval for this process. CDI - PIC stated the process will be discontinued moving forward until more information can be provided. (0) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 white rice cooling in 2 door RI cooler at inadequate rate. EHS observed rice in large metal container with plastic wrap over top. EHS observed potatoes and cooked pork chops cooling at room temperature with no action being done to quickly cool them. PIC stated they were working on getting these items cooled but EHS observed items still sitting at room temperature at the end of inspection and instructed PIC to begin the cooling process due to limited time left to cool. CDI - PIC placed pork chops in ice bath, placed mashed potatoes in reach in cooler, and placed white rice in small single door freezer to quickly cool. REPEAT.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed items being actively cooled in 2-door RI cooler as well as being held cold. EHS observed no WIC or large equipment on site to effectively cool. Facility has many processes that require active cooling. EHS observed adequate cold holding temperatures in units but observed inadequate cooling rates due to air flow in reach in units being compromised due to the amount of food present in unit. 10-day VR required. (1) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed a few items without labels. EHS advised to label all working items. (0) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers being dried stacked on top of each other not allowing for adequate air drying. EHS advised to stagger equipment to allow for air drying. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed coca-cola cooler being utilized in kitchen for raw proteins and food for service. Cooler is designed to be used for bottled beverages only. Provide adequate equipment for cold holding. (0) |