| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site during inspection. CDI: PIC arrived during report type up. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site or any staff with CFPM certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in kitchen and handsink behind front counter blocked with boxes and equipment in basins. CDI: Employee cleared hand sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels. CDI: Employee placed papertowels at hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw chicken stored above RTE chicken in RIC. CDI: Employee rearranged storage order for compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not pulling through sanitizer. Observed sanitizer measuring at 0ppm at dish machine. PIC called ecolab during inspection and stated that the technician will be out today. Facility is to use single service single use articles for food service until dish machine is measuring sanitizer at proper concentration. No re-usable plateware, eating utensils, cups or glasses. Verification visit required within 3 days to ensure compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
17
|
0
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed onion gravy in WIC with mold present. Employee stated it was prepared 4 days prior. CDI: Employee voluntarily discarded. |
|
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. Observed 3 large tubs of onion gravy and one large tub of rice that were cooling from the day prior with temperatures measuring 51F-57F. Observed two containers of tomato gravy stored in RIC that was cooling from the day prior with temperature of 47F. CDI: Employee voluntarily discarded items.
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 . |
|
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) Observed no dates on TCS foods in facility. Employee stated that all items were prepared Tuesday which is their prep day and discard day is Sunday. CDI: Employee date marked all foods in WIC and fliptop/RI units to reflect prep dates. EHS educated employees on proper date marked methods and requirements.
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
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a variance for specialized processes.-Pf Observed house-made yogurt in WIC. Facility does not have an approved variance for fermentation. CDI: Employee voluntarily discarded yogurt and stated that they will buy yogurt and cease fermentation and preparation of house made yogurt.
For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
32
|
1
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no approved HACCP plan or variance in facility for fermentation. CDI: PIC stated that they will stop fermenting yogurt in house and will buy commercially
packaged. Yogurt discarded.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
33
|
0
|
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 Observed large tubs of onion gravy and large tub of rice in WIC, and two large containers of tomato gravy in RIC cooling from the day prior with temperatures still above 41F. EHS discussed proper cooling methods with PIC. CDI: Foods voluntarily discarded.
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 . |
|
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. Observed bins of sugar, flour and salt without labels. Observed spices at cook line without labels. Label items. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed Multiple roaches in gasket and around door of WIF that is currently not in use. PIC stated that pest control is done once a month but could not verify pest control through invoice. EHS did not observed roaches in other parts of facility. PIC stated that pest control will be increased to once a week to resolve issue. EHS will conduct a verification visit within 10 days to ensure improvements are being made and to verify that pest control is being conducted through invoices. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bins of produce being stored on floor in WIC. CDI: Employee moved items to shelves. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed WIF not functioning and not in use at this time. PIC stated that they are no longer using this piece of equipment and RIF has been purchased and is in use for frozen items in dining area. EHS discussed the need for the WIF to be repaired due to their permit requiring the WIF for cooling capacity. PIC stated that they will get this unit repaired and continue using it. PIC stated that they plan to have it repaired in the next two weeks and a technician has already been contacted. Failure to repair WIF may result in permit action.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two unsealed wooden mixing paddles in kitchen. CDI: Employee voluntarily discarded. |