| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
Yes |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed through discussion and observation lack of knowledge of food storage practices. Temperatures of cooling items and holding of items were not being routinely monitored. EHS also observed several food items held past 7 days and one with no date. CDI: EHS educated staff. Food requiring discard was voluntarily discarded. REPEAT VIOLATION CDI: Checklist provided via link below.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT VIOLATION
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 15 |
0 |
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 Observed raw eggs stored over ready to eat items in reach in cooler. CDI: Eggs were relocated to the bottom of the cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced deli meats (turkey and ham) cooling in reach in cooler from 8am. CDI: Products voluntarily discarded. Facility has no walk in/cooling equipment. Ensure that products do not rise in temperature so much during slicing that the product cannot be properly cooled using the refrigeration on site. Facility may want to consider leaving top shelf of freezer open for rapid cooling of items on flat, uncovered pans.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
| 21 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS breakfast sandwiches and cooked sausage patties stored on speed rack at room temperature. Employee stated they have been there since 745am when they were cooked. Employee began putting sausage patties in a container to cool them in the reach in. Employee stated that the sandwiches are usually taken to the pub next door for employees to eat. CDI: Product had been out of temperature for over 4 hours, and was therefore discarded. On a previous inspection, items were documented as being permanently switched to TPHC, however employees could not find written procedures, and stated that they were not using this method. TPHC procedures filled out today for facility to retain. REPEAT VIOLATION
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 22 |
3 |
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 Observed several items in main prep top above 41F including roast beef and cheeses. CDI: Items rapidly cooled. Observed cut melons and yogurt in grab and go fridge above 41F. CDI: Items voluntarily discarded. Observed roast beef in smaller prep top above 41F. CDI: Product voluntarily discarded. Observed almond milk labeled “ must keep refrigerated” in reach in cooler for coffee bar above 41F. Air temp of cooler was 46F per thermometer. Milk was 51F. CDI: Milk voluntarily discarded. REPEAT VIOLATION
NOTE : EHS observed scrambled eggs in container in the reach in cooler. Employee stated they were cooked and cooled yesterday. Facility is a risk 2 and does not have proper cooling equipment/dedicated cooling space. Items shall be held on TPHC or held hot and 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pan of artichokes in prep top. Observed no date mark on opened almond milks in reach in cooler. Employee stated they were opened on Friday. CDI: Product voluntarily discarded. REPEAT VIOLATION
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta from 4/13, artichokes from 4/17, and ham from 4/17. CDI: Products voluntarily discarded. REPEAT VIOLATION
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 |
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 Observed sliced deli meats from this morning cooling in reach in cooler while tightly covered. CDI: Product 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 . |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed cut melons and cut fruit cups available for grab and go with no labeling. CDI: Items were voluntarily discarded due to temperature. In the future, items will be properly labeled or held behind the counter. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed coffee bar reach in cooler air temp above 41F. Employee alerted EHS to this, but still had TCS items in the cooler. CDI: TCS items voluntarily discarded. Have cooler repaired. |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips on site for quat sanitizer. VERIFICATION REQUIRED |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed dump sink at the coffee bar with a sign stating “ Do not use”. Ensure sink is repaired, as there is no other sink at the front besides a handsink. Handsinks are not permitted for dumping liquids or rinsing utensils. |