| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that the facility has a CFPM present at the facility at all times of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed small fruit flies land on a small portion of bread in a prep area. Flies were restricted to this area. -CDI- bread was voluntarily discarded.
EHS stated to the PIC to ensure that that the food is protected in all portions of food prep and presentation.
Ensure pest control is increased. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in the make top including all RTE meats, RTE deli meats, sliced cheeses, and lettuce and tomato above 41F. The ambient reading of the make table was 50F upon EHS arrival.
-CDI- All TCS foods above 41F were voluntarily discarded.
EHS discussed with PIC about why the foods are out of temperature and explained the following. Each night the make top is turned off and all food is removed and placed into the WIC. In the morning the PIC turned the make table on and as it was dropping in temperature added all of the food inside the unit. EHS asked if the PIC waited until the unit was below 41F to add the food, to which he said no, just as it is dropping. EHS, PIC, and owner (on the phone) discussed that this SOP is incorrect and needs to be remediated and adjusted moving forward. The make top must be kept on over night so that it is already cold (below 41F) when food is added in the morning or the unit must be turned on and given ample time to reach below 41F, checked with thermometer to ensure it is 41F or below, and then once the unit is below 41F, then food can be added. EHS also explained that for these units the temperature should be below 41F for the food to hold at 41F. The PIC understood.
After the food was discarded EHS waited and saw the make unit get to 36F ambient reading. The facility put all new items into the make unit and reopened the store. The facility temporarily closed from 10:20 to approximately 11:45 while waiting for the unit to go down in temperature.
Failure to be in compliance for cold holding on the next inspection may lead to a risk control plan.
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
|
0
|
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)
Observed open bag of RTE meat balls in the WIC with no date mark present. PIC stated that the meat balls were opened yesterday. -CDI- PIC back dated.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small fruit flies present in the facility throughout the inspection. PIC stated that the landlord is in charge of pest control. Ensure that the pest control is increased to remediate the presence of fruit flies. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed front of house lowboy coolers not functioning. PIC stated that they need to get these fixed.
Ensure that these are repaired.
4-502.11(C ) Maintain air thermometers in good repair and accurate.
Observed thermometers for make unit and WIC not properly reading the temperatures of the unit. Ensure that this equipment is properly repaired. |
|
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 shelving below make unit in need of cleaning. Ensure that all non food contact surfaces are cleaned and maintained as clean. |
|
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. Observed ceilings throughout the kitchen in need of cleaning. Ensure that ceiling is cleaned and maintained as clean. |