| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager certification arrived at end of inspection. No one with active certificate present at beginning of inspection. At least 1 employee with active ANSI food protection manager certification must be present during all hours of operation. 0 points taken due to establishment still being within 210 days of permit being issued. 0 pts.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee ate a piece of steak and then did not wash hands before handling fryer basket. Employees must wash hands after eating. CDI - Employee educated and she washed hands. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chicharron, chorizo and chicken all measured 118-122F in hot holding unit. Employee placed the items in the unit to reheat 1 hour ago. Use stove top or grill to reheat TCS foods to at least 165F prior to hot holding. CDI - Employee reheated all meats in pots on stove top to above 165F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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. 2 pans of refried beans measured 45-48F in upright cooler. Beans began cooling yesterday. Establishment’s permit was conditioned that establishment is not allowed to cool TCS foods. Establishment’s permit will be amended to allow establishment to cook and cool a maximum of 3 TCS foods. Establishment must use ice bath and constant stirring. If cooling violations persist on future inspections a blast chiller or walk-in cooler will be required. Beans voluntarily discarded. VR - Verification to be done next week to check cooling.
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 |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, pickled cabbage, cut cabbage, cut tomatoes, and salsa measured 45-48F in sandwich cooler. PIC states that foods are put in cooler each morning around 10am. PIC moved TCS foods to upright cooler that measured 38F to cool down and will not store TCS foods in unit until it is repaired. VR - Verification required by Monday that cooler is repaired.
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 . |
|
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 Beans were cooled overnight in upright cooler. Establishment’s permit states that they are not allowed to cook and cool TCS foods. CDI - PIC educated on cooling methods and that they aren’t allowed to cool more than 3 small batches of TCS foods. Beans discarded. 0 pts.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and container stacked they were still wet. Allow utensils to air dry after washing. 0 pts. |
|
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. Sandwich cooler is not holding food below 41F. Repair cooler before storing TCS foods in unit. 0 pts. |