| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC demonstrated knowledge of foodborne illnesses and symptoms, however, there is no current system in place to educate employees on symptoms and illnesses. EHS provided counties employee health policy for PIC to review with staff and sign. Once signed, EHS advised to review information throughout the year. 10 DAY VR. (1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 EHS observed raw beef wrapped in plastic wrap in freezer over RTE items. PIC stated beef is cut into smaller sections when delivered, wrapped in plastic wrap, and stored in freezer until cooked. EHS advised to store this raw beef in bottom of reach in freezer to ensure RTE remain above. CDI - PIC rearranged storage order. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed cooked chicken and beef held on TPHC on prep table next to fry station. EHS observed time stamp stating items are held from 11am-2pm. At 2:05pm EHS observed items not being discarded. EHS began asking more questions in regards to process, PIC stated that items on TPHC are frequently cooked and replaced throughout the three hour time period. EHS advised that either a new time should be placed on new products placed on time, or all items shall be discarded at the documented end time. CDI - PIC voluntarily discarded items and began new time clock with new items. (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 EHS observed beef, steamed veggies, raw chicken, cabbage and cooked chicken cooling with inadequate rates (see temp chart). Beef, steamed veggies, and raw chicken observed cooling in WIC in deep containers. PIC stated items had been prepared an hour prior to inspection. EHS observed shredded cabbage in make unit actively cooling, PIC stated cabbage was shredded at 10:30am and then immediately placed into make unit. EHS observed cooked chicken actively cooling on prep table, EHS asked where chicken was to be moved to. PIC stated chicken was in the process of being moved, thirty minutes later EHS observed chicken still on counter. During the inspection, EHS observed no managerial control over the cooling process. Items were not being monitored or stirred to ensure cooling parameters would be achieved. CDI - EHS advised to place all items cooling in shallow pans and finish the cooling process in reach in freezer, EHS advised the beef is cut into smaller pieces to allow for adequate cooling. EHS advised to avoid cooling items such as shredded cabbage in make unit, and only utilize larger equipment such as walk in cooler and freezers to cool. PIC removed all items and placed into reach in freezer. EHS observed appropriate cooling rates prior to end of inspection. (0.5)
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 . |
|
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. EHS observed soy sauce containers of MSG, sugar, and flour by WIC. These items were not labeled correctly for what was inside. EHS advised that these items could be stored in the soy sauce buckets, however, must maintain a legible label stating what is inside. (0) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live roach above WIC door. PIC stated pest control comes monthly and will reach out to company to schedule a visit to address issue.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead insects on shelving by water heater and on shelving by equipment and pans in front of three compartment sink. EHS advised to maintain facility free of any dead or trapped insects. (1) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed pans stored as clean, stacked on top of each other, with water still present on interior portions of pans. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. EHS observed wooden mandolins on shelving by three compartment sink. PIC stated mandolins are not used anymore. CDI - PIC voluntarily discarded mandolins. (0)
4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on reach in freezer doors. PIC stated unit is outdated and cannot source replacement gaskets. (0) |
|
49
|
0.50
|
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. EHS observed shelving in WIC, above three compartment sink, and outside the WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. (0.5) |
|
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. EHS observed food residue on walls by prep area and dish machine. increase cleaning frequency to avoid accumulation. |