| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC present during time of the inspection.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
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
Observed food employee present was unable to explain the facility's Employee Health Policy, and stated that they had not received training from mgmt on Employee Health. Food employee showed EHS Employee Health Agreement paper printed and kept in the office, but was unaware of what it was.
VERIFICATION REQUIRED within 10 days to ensure PICs are training all employees on Employee Health Policy so that all employees are aware of when to report to mgmt on food-borne related symptoms and illnesses.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Observed food employee entering the kitchen to fulfill food order and don a new pair of single-use gloves without washing her hands prior to donning gloves.
CDI: EHS explained handwash is required when entering the kitchen and donning a pair of gloves prior to food prep. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed bag of unwashed heads of romaine and two containers of unwashed grape tomatoes stored above various RTE food items (alfredo sauce, cheese chubs, chocolate chip cookie dough, pizza sauce) inside the RIC.
CDI: Storage order was corrected and EHS explained storage order rules, providing food employee with handouts of proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the triangle blade of the can opener soiled with food debris. Food employee stated they had not used it at all today.
CDI: Can opener was moved and taken to the 3-compartment sink to wash/rinse/sanitize.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed bottle of pizza sauce, hot holding below 135F (see temp chart), in a pan of hot water located in between the pizza ovens. Food employee stated this bottle is usually kept in their HH food warmer, but the food warmer short-circuited recently and is no longer in use.
CDI: Food employee moved bottle of pizza sauce into the RIF to rapidly cool down and bring to 41F, and EHS explained why this is a TCS food item that needs to be either kept under temperature control or under TPHC.
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)
Observed few TCS food items date-marked and held past the 7-day window (cooked sausage 11/24, sliced ham 11/24, and grilled chicken chunks 11/23) all stored in the make table. Food employee confirmed that these were the dates the food items were prepared.
CDI: Food employee voluntarily discarded above mentioned TCS food items, as they had all surpassed the 7-day window.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed stack of single-use gloves stored underneath containers of chemicals (bleach and dish detergent) on the chemical storage rack.
CDI: Food employee moved single-use gloves to prevent contamination. |