| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC could not provide proof of CFPM certification during the inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed signed employee health agreement with only 5 of the Big 6 Food-borne illnesses.
CDI - EHS provided updated Employee Health agreement via email. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
Observed slicer, stored as clean, with food residue present.
CDI - Slicer was immediately cleaned. |
| 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.
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 .
Observed pan of chicken placed in the WIC to cool, the previous night, at 43/44F.
The Chicken Breast did not reach 41F within the 6 hour total cooling time allowed.
CDI - Chicken was discarded. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed cooked potatoes (53F), Sweet Potatoes (42F), Smoked Salmon (46F) stored above 41F.
CDI - Potatoes and Smoked salmon were moved from the WIC to the prep unit at 8 AM and were placed back inside the WIC for rapid cooling. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
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
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 .
Observed incorrect date marking label on steamed potatoes (8/1).
CDI - Date marking was corrected.
Observed multiple items with date marking labels with 8 day holding times.
CDI - PIC spoke to employee and had corrected.
Observed Quinoa held longer than 7 days (8/1).
CDI - Item was voluntarily discarded. REPEAT.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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 .
Observed cut purple cabbage with no date marking.
CDI - Cabbage was opened the previous day and the correct date marking was added.
REPEAT. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that all chemicals placed inside of secondary containers are labeled with common name of the chemical. Observed one spray bottle containing sanitizer without label present during the inspection. CDI- Sanitizer was labeled during the inspection. |
| 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: 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 .
Chicken breast placed in the WIC the previous night only cooled to 43/44F. Chicken breast was on sheet pan but the speed rack was had trays stacked extremely close with no space in between.
CDI - Chicken was voluntarily discarded. |
| 37 |
2 |
Food properly labeled: original container |
No |
No |
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. Observed containers of oil, water, and salt/pepper not labeled at the grill area. Label these products. Repeat |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies in the kitchen. Contact your pest control company. REPEAT. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three staff not wearing a hair restraint. Ensure staff are wearing a hair net or hat while preparing food. REPEAT. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stored stacked together wet on the drying rack. Ensure items are properly air dried after being sanitized.
CDI - Pans were separated.
REPEAT. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with grooves that were black and also stained. Repair or replace the cutting boards. Repeat
4-501.11 Maintain equipment in good repair. Observed rust on shelving in the walk in refrigerator. Repair the shelving. Repeat |
| 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 shelving in the WIC in need of cleaning. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
No |
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored inside RIC with food for patrons. Observed employee drink stored on top shelf, above clean dishes and equipment.
CDI - Moved to a designated area. |