| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health policy on site at the time of the inspection. PIC stated she was unsure where it went and that it may have been moved after getting wet.
CDI - EHS provided employee health policy and on site employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one dented can of black beans to be stored on the dry storage shelves with dents along its seams.
CDI - Dented can voluntarily discarded. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple opened packages/containers of dry goods to be stored on the dry storage shelves and were not covered at the time of the inspection. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed the cooking process for fried chicken to be interrupted at the time of the inspection. EHS observed the PIC pull the basket of fried chicken out of the fryer when some pieces were still at temperatures of 148-155F and verbally stated that it is not done cooking. PIC was planning on dropping the chicken again when they are needed. EHS informed the PIC that they must not interrupt the cooking process and must fully cook all pieces of chicken through to a minimum of 165F before pulling the basket out of the fryer.
CDI - Fried chicken immediately dropped back into the fryer and cooked to 180F+. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed trays of green beans, corn, beans, and fried chicken tenders to be at temperatures of 125-134F in the front counter hotbox. All items were observed on the left side of the case where the water level was low, causing the case on that side to not be able to properly maintain food temperatures at 135F+. Other items in the middle and on the right side of the case were observed at 135F+. PIC stated that all the out of temperature items were placed into the hotbox at 10:45am for lunch.
CDI - Items time stamped for discard at 2:45pm.
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
|
1
|
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 insert containers of beans and corn to be cooling at rates of 0.0 degrees/min in the RIC. PIC stated both items were cooling down after being removed from their cans approx 2 hours earlier. Items were observed in a RIC that is not designed nor approved for rapid cooling and with tight fitting plastic wrap which prevents adequate cold air flow around the product to facilitate rapid cooling. REPEAT.
CDI - PIC relocated to the WIC and plastic wrap removed to rapidly cool.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the scoop handle to the bulk bin of chicken breading to be stored with the handle in direct contact with the breading. REPEAT.
CDI - Scoop removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of metal insert containers to be wet nested on the clean dish rack. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed a large amount of cleaned plastic container to be stacked with old date marking labels still on the outsides of the containers. Containers stack in a way that does not allow for the food contact surfaces to be contaminated from the date marking labels. EHS held conversations with the PIC about removing date labels prior to washing or to ensure staff are scrubbing the labels off during the dishwashing process. REPEAT. |