| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC must ensure the risk factors for foodborne illness are controlled. No date marking in facility during inspection. Several raw animal foods were stored where they could contaminate ready-to-eat foods. Establishment was fermenting cabbage without approval. PIC must ensure rules regarding food safety are met. CDI - PIC educated on active managerial control and the duties of the PIC. 0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
1.50
|
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 Raw chicken stored on shelf above ready-to-eat foods in upright cooler. Also, tray of raw eggs stored above ready-to-eat foods in upright cooler. Also, a grocery bag of cooked rice was stored in the same bowl as raw chicken. Raw animal foods must be segregated from ready-to-eat foods. CDI - Rice discarded from bowl and the manager rearranged the cooler so that the raw foods were on the bottom.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of rice in upright cooler measured 51F. Container of ground chicken in small sandwich cooler measured 47F. PIC was not sure why the foods were warm. Cut cabbage that was being fermented measured 75F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded items and explained variance requirement for fermenting cabbage.
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). No date labels observed on any TCS RTE foods in establishment (cooked chicken, cooked pork, cooked cabbage, cooked eggs, broth, etc.). TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Date marking explained to PIC and she was able to remember the dates each item was prepared and she placed the date label on them.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 Establishment was fermenting cut cabbage on shelves out of temperature control and has no approval for this specialized process. CDI - PIC was educated on the need for a variance/HACCP plan for fermentation because it is a specialized process. Establishment agreed to purchase pickled cabbage from an approved vendor instead of fermenting it here. PIC discarded all cabbage during inspection.
For more information on how to request a variance please visit: http://meck.co/FoodSafety |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Noodles were cooling in bottom of sandwich cooler at 68F. PIC stated they began cooling 1 hour ago. Use freezer to cool noodles after preparation. CDI - PIC placed noodles in freezer to continue cooling. REPEAT
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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. Establishment is using grocery bags to store food. Only use food-contact surfaces that are cleaned and sanitized. Do not use grocery bags to store food in. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in facility more frequently. Buildup on floor underneath and behind equipment in establishment. 0 pts. |