| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC state food employees were previously trained by previous manager and not ensure A-P are met. EHS advised PIC that training is essential to meeting the requirements of the 2017 NC Food Code. Violations observed today include improper handwashing, lack of knowledge of Employee Health, final cook and holding temperatures. VR no later than 06/03/2022 to ensure food employees have been trained in food safety and handling with documentation to support training available. -1- |
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
Yes |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees not aware of the requirement to report Salmonella nontyphoidal and other foodborne illnesses. CDI - EHS educated PIC and food employees trained on the 2017 NC Food Code requirements. -1- |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee rinse off hands in prep sink and then wash hands in handsink, recontaminating hands when turning off water without a barrier. CDI - Hands rewashed using visual learner sticker for handwashing at handsink. -2- |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee spread out RTE wings in plastic bin with bare hands. CDI - Hands washed, gloves put on and wings reheated to 178F in response to bare hand contact. -2- |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored directly above RTE salad dressing on walk in shelf. CDI - PIC rearranged storage order during inspection. -1.5- |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety 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 . Observed cole slaw cooling since closing on previous night at 9P still above 41F at 11:20A. CDI - PIC voluntarily discarded and EHS educated PIC about cooling parameters on ambient air cooling of TCS foods. -1.5- |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw pork, cooked chicken in prep units at cook line cold holding above 41F. CDI - PIC voluntarily discarded out of temperature foods, PIC showed repair bill from 2 days prior to inspection and EHS advised PIC to discontinue using cooler until TCS foods can be cold held inside at or below 41F. -1.5- |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
Yes |
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed boneless wins and bone-in wings held at room temp on TPHC with time stamp and no written procedure for boneless wings. CDI - Boneless wing added to existing TPHC form for bone-in wings on speed rack near fryer. Ensure food employees are trained on TPHC procedure. -1.5- |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk and consumer advisory on bottom of menu without any items identified as raw or undercooked. Chicken is "Made to Order" on the bottom of the menu but PIC stated raw or undercooked chicken is not served at this facility. Asterisk is used elsewhere on the menu to denote drink options and lunch special times. VR no later than 06/03/2022 to ensure with the Consumer Advisory links with a menu item or menu items or is removed. -.5- |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
No |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bucket of quat sanitizer in wait station near drink dispenser. CDI - PIC labeled during inspection. -0- |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed portion cups of cole slaw and one metal pan of cole slaw cooling in cook line prep unit at 43-46F. CDI - PIC voluntarily discarded. -0- |
| 49 |
0 |
Non-food contact surfaces clean |
No |
No |
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 buildup on green shelving in walk in cooler and shelving outside walk in cooler. Observed buildup on electrical cords in direct contact with RTE chicken wings. Keep equipment clean to avoid cross-contamination. -0- |