| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A,D,E,K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Food should be from approved sources, handwashing should be monitored, Food establishment operations should not be conducted in a private home.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. EHS observed an employee meal on a prep top unit. CDI. Food employee moved their meal to a designated area. |
|
15
|
1.50
|
Food separated & protected |
No |
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 boxes of unwashed produce on a shelf over washed and peeled onions. Also observed raw shell eggs resting on top of a box with employee beverages inside.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REHS observed several dishes with food debris and residue on the inside.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). PIC stated that they had stickers for date marking but did not have datemarks on any TCS foods throughout the establishment.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Establishment had TPHC procedures but did not have any stickers or documentation of the discard time. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Facility was thawing under running water under 70F as instructed, however when EHS took a temperature of the shrimp it had reached 66 F. CDI. PIC moved the thawed shrimp to the WIC to get it down to 41F. * REPEAT * |
|
37
|
1
|
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. Bins of flour and seasonings were missing labels. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Two cans were dented and not in a designated area.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a large container of seasoning on a shelf without a lid. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not utilizing a hair covering. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed a scoop for flour completely submerged in the food.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice spatula was sitting in a container of water not at 135F. CDI. PIC relocated the spatula to a clean prep table instead. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Wet stacking was observed throughout the clean dish storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment throughout the establishment that is not food safe or ANSI certified, including a rice cooker, and two deep freezers. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Facility possesses several large bowls that are not able to be immersed in the three compartment sink. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop Sink is unable to be utilized due to the amount of items being stored inside. Items should be relocated so the mop sink can be used for it’s intended purpose. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. The women’s restroom was out of order during the time of inspection so all customers were utilizing the ‘mens’ restroom. The trash can did not have a lid. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster was missing drain plugs.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. A cot was observed in the dry storage area of the establishment. A separate living space requires a separation of space achieved through partitioning.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Half of a ceiling tile was missing in the dry storage area.
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. Significant amount of food debris and residue were observed throughout the establishment. Increase cleaning frequency. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. No light is available in the dry storage area near the canned goods. A light should be added to discourage pests and avoid injury.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee items throughout the establishment (phones, coffee).
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. Keep employee food and drinks in designated spaces. * REPEAT * |