| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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 Observed several issues with cold holding, date marking and hand washing. See violation #s 22, 23 and 8. EHS educated manager on training topics. EHS corrected employees throughout the inspection.
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. |
|
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 employees without knowledge of employee health policy. Manager has no proof of training. Onsite training completed and employees signed policy.
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
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed no employees wash hands during entire inspection unless prompted. Observed employee enter kitchen and begin food prep, handle clean dishes after working with raw foods, switch tasks without hand wash. CDI- All food/ dish working employees washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handle raw meats with gloves then go to handle RTE food and clean utensils without gloves change or hand washing. Observed employee pull up pants with gloved hands, then go to handle food. CDI- Gloves removed and hands washed |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk held out on prep table near fryers. Buttermilk was 46F. CDI- Discarded. Observed tomatoes, pulled beef, chicken, ground beef, cheese, burgers, steak, ham, marinara, cheese pepperoni, salami, ground beef, salad, shredded lettuce, pico cups, ranch, blue cheese holding above 41F in all units in the front kitchen area (prep top, cold well unit, cold drawer unit under grill). Cold well ambient temp was 43F. All foods were holding above 45F. Cold drawers for prep top were at 43F when temped. All food in prep top unit was holding above 45F. All food items in the cold drawers were holding above 41F. These units are the only ones available for service in the front kitchen area. Facility does not have the capacity to safely operate without functional units that keep temperature. Manager stated that they have known for months that the prep top and cold well units have had a difficult time keeping temperature throughout the day. Manager stated that the owner has been notified. Facility has continued using units. EHS observed ice in the bottom of the prep top unit. Items were placed into the units around 10:45/11am. Items were not in temp when EHS checked at 2:50pm. All TCS items not in temp were voluntarily discarded. Due to facility not being above to safely serve food, facility will voluntarily close. EHS will verify that units are fixed prior to opening.
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 |
Yes
|
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).
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 salami, pepperoni, ranch without a date. CDI- Dated for correct dates opened/ made. Salami discarded PIC did not know when it was opened. Observed hotdogs opened 8/3, salsa dated 8/5. CDI- Hotdogs discarded. Salsa had incorrect label. PIC stated that salsa was made last night, label was not removed and re-writer on. CDI- New label written. EHS discussed proper date marking procedures and training opportunities.
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
|
0
|
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 cooked grilled chicken cooling in the cold drawer unit under the grill. Place cooked items in the walk in cooler to cool to 41F. After food has cooled to 41F, it may be placed on the line. Chicken voluntarily discarded.
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 . |
|
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 boxes of food stored on the floor in the walk in freezer. Keep items off of the floor. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
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 no thermometer or dish machine. Get dish thermometer. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 cold drawer units throughout in need of cleaning. Observed flour bins in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at prep sink area. Observed missing ceiling tile at pizza oven.
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. Observed floors in need of cleaning under and around equipment. |