| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 verification that all employees are trained on the reportable symptoms/illnesses. -CDI- EHS provided employee health policy written agreement.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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
-Observed ribs wrapped in plastic, above 41F, in both the WIC and prep unit lowboy. All other foods in WIC and prep unit were properly cold holding at or below 41F. PIC stated facility’s SOP for ribs are to cook the ribs, cool overnight in the WIC, then wrap in plastic the following day and add date mark. EHS recommended conducting temperature checks of the ribs prior to plastic wrapping to ensure they are properly cooled to 41F or below, before wrapping. EHS also recommended creating a cooling sheet/log for employees to record the temperature of the ribs during the cooling process and before wrapping in plastic.
-CDI- PIC voluntarily discarded all the ribs above 41F.
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
|
0
|
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 corn dogs (5/26) and rice (5/27) held past its 7-day time frame. -PIC voluntarily discarded the corn dogs and rice.
-Observed chicken wings incorrectly date marked (stated 5/26, PIC confirmed they were originally cooked 5/29). -PIC corrected changed the date mark.
-Observed ribs with a date mark stating 6/2, despite being cooked on 6/1. PIC stated the date that the ribs are wrapped is the date that is labeled. -CDI- PIC correctly changed the date mark.
-EHS and PIC reviewed proper date marking procedures. Foods must be date marked with the original date of cooking, not to exceed 7 days.
-EHS observed mis-labeling of foods in WIC. EHS highly recommends facility obtain calendar or alternate method of ensuring all employees are aware of the current date to properly label foods.
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
|
1
|
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 -Observed chorizo and cream cheese chorizo mixture cooling in WIC in deep plastic container, wrapped tightly with plastic wrapping. -CDI- PIC immediately placed chorizo and cheese mixture onto thin sheet trays, uncovered. By end of inspection, EHS observed both foods cooling at sufficient rates to reach 41F within 4 hours.
-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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . -Observed no accessible thin-probe thermometer onsite during inspection. -CDI- During inspection, PIC obtained functioning thermometer. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented cans stored alongside cans intended for customer use. -CDI- PIC moved cans to separate area. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food handler not wearing protective hair covering at start of inspection. -CDI- Food employee donned hair net. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm quat sanitizer solution. -CDI- Sanitizer solution was re-made to 200ppm quat.
-REPEAT- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
-Observed a non-functioning max/min thermometer for the high temperature dish machine. Obtain batteries for thermometer to test temperature of dish machine.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf -CDI- PIC obtained functioning quat test strips during inspection.
-10 day verification visit required- |