| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
10 DAY VR.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff is trained on the employee health policy and reporting agreement. PIC should have employees sign the form at earliest opportunity and send signed copies to EHS via text or email within 10 days. Staff did respond correctly to EHP questions when asked. (-0)
FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement |
|
15
|
0
|
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
Observed uncovered container of raw egg yolks beside RTE foods in fliptop.
CDI- Eggs lidded. EHS explains that raw foods cannot be stored beside ready to eat, and if so, coverings must be used to prevent any contamination of the RTE foods. (-0) |
|
16
|
1.50
|
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 several dishes stored as clean with visible food debris or grease residue remaining.
CDI- Dishes re-washed, rinsed, sanitized. (-1.5) |
|
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
EHS observed several microwaves with cooked, RTE foods (white rice, cooked potato) inside at room temp, which staff state their intention is not to hot hold; but to warm per customer orders. EHS spends time discussing the need to keep TCS food cold (at 41F and below), hot (135F or above), or held on TPHC (labeled for 4 hours, all remaining disposed of afterwards.
EHS also observed cooked chicken and TCS house made sauces (cashew, curry sauce, etc) on dry rack beside cook line which finished cooking at 11am, and PIC stated no further intention than to be held in that location until used. EHS intervened and explained TPHC throughly, which must be implemented for this process going forward. See general comment.
CDI- All foods in microwave at room temp voluntarily disposed of. All items with cook time verified labeled for 4 hour TPHC. (-1.5) |
|
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).
Observed several RTE foods inside WIC, and all RTE items in fliptops, without date marks. EHS does in depth education on date marking with PIC and all staff present.
CDI- EHS verified prep dates with PIC and Head Chef. Items made today and yesterday allowed to be date marked retroactively. EHS also advises that date marks can be done with dry erase markers or sticker labels on the fliptop lid instead of containers.
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 cooked lamb and chicken in WIC prepped in February.
CDI- Meats voluntarily disposed of. (-1.5) |
|
33
|
0.50
|
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 large plastic tub of lidded cabbage cooling in WIC, and tightly wrapped sheet pan of cooked spaghetti cooking on kitchen counter.
CDI- Lids and wrappings removed, spaghetti brought to cool in WIC. EHS advises staff on proper cooling methods. Containers should not be lidded or wrapped until foods reach 41F. Foods densely packed in tall containers should be carefully monitored, as deep containers do not facilitate air flow to all portions of the food. (-0.5) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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.
Observed spices and herbs unlabeled at various locations in establishment. Label all spices and herbs with product name. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several boxes of food on floor in WIF. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed several soiled wiping cloths on prep top across from cook line.
CDI- PIC creates sanitizer bucket for their storage. EHS advises PIC on proper use and storage of used wiping cloths. (-0) |