| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
The Person in Charge was unable to demonstrate enough knowledge of foodborne disease prevention and was not conducting the duties of the PIC. Correct within 10 days by answering the questions on the Demonstration of Knowledge. Suggest also downloading Mecklenburg County's food safety checklist.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. The questions have been sent to the owner. Prepare the answers, the written answers can be referred to in order to correctly answer the questions asked during the inspection. https://ehs.dph.ncdhhs.gov/faf/docs/foodprot/Demonstration-of-Knowledge-FINAL-WITH-EDITS.pdf
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf For your assistance, a Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
Maintain a copy of the diarrheal and vomit response plan at the restaurant. Have the materials needed to clean and disinfect. A copy of the plan have been emailed to the owner. Print and train employees within 10 days. Provide documentation to the health department at dyarbrough@jonescountync.gov or 252-497-8989 when completed and within 10 days.
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf |
|
12
|
1
|
Food received at proper temperature |
No |
No
|
No |
Hot food delivered today was not at 135F. Ensure delivered food is at the correct temperature (135F+ for hot and 41F or lower for cold).
Within 72 hours, provide a plan to the health department to ensure these standards can be met, to include taking the temperature of the food when leaving the Pink Hill location and when received at the Trenton location.
After the plan is developed, send a copy of the temperatures to the health department weekly. Record and maintain a copy of these temperatures for 30 days.
Provide required documentation to the health department at dyarbrough@jonescountync.gov or 252-497-8989.
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater. -P |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
The baked beans delivered today and at 87F in the hot hold cabinet had time to be reheated onsite, but there was no equipment to rapidly reheat. The hot holding cabinet was unable to bring it to 135F. PIC corrected by discarding them.
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Many items in the hot box and the steam table were below 135F. Upon investigation, it was noted that the items delivered today from the sister-store were the ones not at temp. After taking temperatures of each roast and cooked corn on the cob and baked beans, several items were discarded and some were able to be kept. Ensure delivered hot food is 135F or higher at delivery and maintain at 135F while hot held. More effective equipment may be required. Corrected during inspection by PIC discarding food that was too cool: pork, brisket, ribs, chicken, baked beans, corn on the cob.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
Observed several containers of food that were older than 24 hours without a date mark. Mark the date on RTE, TCS refrigerated foods at the time prepared or upon opening a manufacturer's package in a manner to show the discard date. Include cabbage, slaw, chicken salad, collards, etc. Include the date made, date placed in freezer, and date removed from freezer because the days in the freezer do not count towards the total time a ready-to-eat food can be served on-site, but freezing does not reset the start date. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Label containers of food with the common name of the food, for example, chicken salad, collards.
3-302.12 Label all working containers of food except food that is easy to identify such as dry pasta. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Wear effective hair restraints, including beard guards, when working with exposed food.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
(1)The prep unit is not working properly and ice is used to help maintain temperature. (2) Cannot tell if the hot holding cabinet is not holding temperature of if the delivery of cool items impacted the temperature. Make sure the holding cabinet can hold already cooked foods at 135F or higher.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed a heating mat that is not certified for use in a food establishment. Use equipment that is certified for use in a food establishment.
4-205.10 Food Equipment, Certification and Classification (C) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
PIC stated they clean the trash can away from the can wash. Corrected by discussing where to clean the trash cans and to dump the wastewater into the sewer system at the can wash.
5-501.116 Cleaning Receptacles (C) |