| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed facilities lack of control of food safety measures in the facility and an inability to demonstrate knowledge on food safety principles. During inspection facility received 8 Risk factor violations 3 of which were repeat risk factor violations.
EHS spoke with PIC pertaining to food safety principles specifically referencing the risk factor violations from today’s inspection. EHS will return to further evaluate facilities ability to demonstrate knowledge.
-10 DAY VR-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present in the facility at all times of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap dispenser not working for the hand sink that is present in the kitchen. -CDI- PIC added soap to the hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink that is present within the kitchen. -CDI- PIC added paper towels to the hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over raw beef in the WIC. Ensure that raw animal foods follow proper storage order. -CDI- PIC adjusted storage order to reflect proper storage order procedures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed heavy soiling on pots and pans in the clean dish rack of the facility. Observed food residue and debris present on the knives stored adjacent to the 3-comp sink. Ensure that all food contact surfaces are clean and maintained as clean. -CDI- PIC moved soiled equipment to the 3-comp sink to be properly washed, rinsed, and sanitized.
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 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed commercially processed corn reheated to be placed on to hot holding. Corn was reheated to 129F and PIC was about to place into steam well. EHS took temperature of the corn and told PIC that corn needed to be heated to the proper temperature before being placed on HH. -CDI- PIC reheated corn back up to 167F and placed on HH. Ensure all commercially processed RTE foods are reheated properly. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed several foods below 135F present on the hot holding line at the front of the facility. Foods included White rice, Yellow Rice, Yams, beans, and Mac and cheese. PIC stated that all foods were made this morning. Approximately 1 hour prior. -CDI- PIC reheated all out of temperature foods back up to 165F or higher and placed back onto hot holding well.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 large container of potato salad with no date marking present in the WIC. PIC stated that the potato salad was from 2 days prior. -CDI- PIC added proper date marking to the large container of potato salad.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockroaches on the floors throughout the facility. Observed 2 small cockroaches present within a bin of sugar in the facility. Ensure that pest control is increased in thoroughness and frequency. EHS notes that large sugar container was discarded.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed crack in the back door of the facility so that screen door is not fully shut when closed. This is an entry point for pests. Ensure that the screen door is able to be fully shut. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed container of sugar with 2 small insects present inside, the container had a lid present. Ensure that all food is kept clear from any forms of adulteration and contamination. -CDI- PIC discarded large container of sugar. Ensure that pest control is increased in the facility.
No other observations of pests in contact with food in the facility. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in several dry goods throughout the facility with there handles stored directly in contact with food. -CDI- Scoops lifted so that handles were no longer in contact with food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD
soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT
SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning
and to facilitate maintenance. Observed shelving of RIC and in the WIC, walls and floor of WIC and WIF with a large
amount of rust and buildup. Also observed cardboard lining shelves that hold spices. REPEAT |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 heavily soiled shelving and handles on cold holding equipment throughout the facility. Observed prep surface adjacent to the steamers with buildup of residue, grease and debris. Observed gaskets throughout the facility with buildup of debris and residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed drain below the dish machine with buildup of food and debris present in the catch basin. This led to the drain being slow to move water. Ensure that the food and debris present in the catch basin is cleaned out so that the drain moves water. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily
cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed the lower walls and the wall / floor joints
throughout the facility not smooth or easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
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 food over top open containers of tilapia and catfish in the stand up RIC. No contamination observed. Ensure that employee food is stored in designated areas separate and apart from patron food. |