| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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. EHS observed no active managerial control during inspection. EHS observed no documentation of cold holding during inspection, WIC was above 41F and in disrepair, with items actively cooling inside. No documentation available on cooling. EHS observed no systems in place to ensure risk factors are being controlled. EHS observed hand washing violation; a repeat from previous inspection. EHS observed minimal date marking; PIC stated stickers do not stick so facility has stopped using date marks but stated items only last a few days. EHS observed storage order violation in reach in cooler with raw proteins which required EHS to intervene to correct. EHS will return in 10 days to observe compliance. (1)
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during inspection. Facility is a new permit and still within 210 days to obtain certification. (0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated there is no training procedure available currently for food employees. PIC stated food employees have been told the expectations of calling out but have not addressed symptoms or illnesses. EHS provided PIC with copy of county employee health form and will return to observe compliance. 10-day VR required. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed food employee answer phone with bare hands. Employee finished call and began working with RTE foods. CDI - EHS stopped employee and instructed employee to wash hands prior to working with RTE foods. REPEAT. (2) |
|
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 chicken being stored over raw lamb. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC at 46F. EHS came back after 30 min and cooler was 46F. PIC noticed WIC reaching 38F during type up but within a few minutes had went back to 43F. Due to the temperature fluctuations and cold holding temperatures observed inside unit, EHS has requested the unit be assessed. Facility will voluntarily close until unit can be repaired. PIC has contacted technician and is awaiting arrival. Once fixed, PIC has been instructed to notify EHS and can re-open prior to EHS visit. TCS foods held in WIC over night were voluntarily discarded. Items cooling from prep within cooling window were removed and placed in freezer. EHS verified items moved cooled to 41F prior to end of inspection. PIC stated temperatures are checked daily but not documented. (1.5)
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
|
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 numerous items throughout kitchen (in WIC, make unit, and reach in cooler) without proper date markings. PIC was able to verify dates items were made from prep list but stated they have stopped using stickers due to them falling off. EHS advised to utilize another type of sticker or system to accurately document the dates. EHS advised PIC that on the next inspection items may be discarded due to missing date markings. CDI - All items were dated once verified by food employee; all other items were voluntarily discarded. (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 . |
|
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 EHS observed lamb meat cooling from being cut at room temperature. EHS observed lamb at 70F. PIC stated lamb meat has been resting for an hour and will be placed in WIC to be later used for pasta. EHS advised that lamb meat should be placed under refrigeration during the cooling process and not left out at room temperature once under 135F. EHS observed items in WIC cooling from preparation earlier in the day. These items were actively cooling with no temperature change due to WIC being in disrepair. CDI - Lamb was voluntarily discarded; items in WIC were moved to freezer to finish cooling and observed at 41F prior to end of inspection. (0)
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC unable to provide thin probe thermometer during inspection. 10-day VR required. (0.5) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 numerous bottles of oils and seasonings without proper labels. EHS advised to label all working containers of food. REPEAT. (1) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. EHS observed numerous items, litter, and equipment being stored outside. EHS advised to remove all litter and any items deemed not necessary for operation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee clothing being stored on rack with clean dishes and equipment in undesignated area. EHS observed food items in make unit reach in unlabeled for employee use. EHS advised to designate specific areas for the storage of personal items. No contamination observed during inspection. CDI - Items were moved. (0) |