| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection. Ensure CFPM is on staff at all times.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed sheet of uncovered raw ground beef with a piece of rubber from a rubber shelving mat that broke off on top of the ground beef. -CDI- PIC scooped first inch of beef off and discarded, and placed beef back into refrigeration with a lid . |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food pans of raw meat in the WIC with no covering over them.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over RTE vegetables in the stand up RIC. Observed raw pork RTE Chili Relleno in the RIF, both the raw pork and chili were out of there original packaging -CDI- PIC corrected storage order to reflect proper storage order practices.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple cooking utensils stored as clean with a buildup of food residue and debris. -CDI- Soiled utensils move back to 3-Comp Sink to be properly W/R/S.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of brown residue on the sides of the ice machine. Increase cleaning frequency and thoroughness.
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 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice below 135F in HH steam well. PIC stated rice was reheated 50 minutes prior to EHS arrival. All other foods in HH steam table were above 135F. -CDI- PIC was able to reheat rice to above 165F within the two reheat window and moved to hot holding in steam well. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 52F or less. -P- Observed serving container of Red Salsa stored in lowboy refrigerator above 41F. PIC stated Salsa was not out for use prior to EHS arrival. -CDI- PIC voluntarily discarded.
-No point escalation due to only one item found out of temperature-
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- Observed beans and cooked beef past the 7 day date marking window in the stand up RIC. -CDI- PIC voluntarily discarded out of date food.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed unlabeled bottles of bleach and cleaner present within ware washing area of facility. -CDI- Sanitizer bottle was properly labeled
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bottle of windex stored on the side of a closed chip container. -CDI- bottle was removed so that it was no longer in contact with food container.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed domestic use pesticides stored in packaging in the dry storage area. An insecticide fogger was also found in the facility; PIC states it was not used inside only outside, but EHS provided education about dangers of using device inside kitchen. -CDI- PIC voluntarily discarded pesticide products. |
|
37
|
0
|
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. Observed multiple unlabeled seasoning containers on cookline and on the expo line of the facility. Ensure all unidentifiable foods are properly labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroach present in the WIC. Insect was not in contact with any food or food contact surfaces. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in the prep top with stickers present. All stickers must be removed during the washing process before fruits and vegetables are used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed multiple fryer sieves with tearing mesh wire and wire coming off of equipment. -CDI- PIC voluntarily discarded tearing mesh wire equipment |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 of food debris in the microwave, on shelving in WIC and on cooking equipment throughout the facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed a buildup of residue and debris on the floors and walls throughout the facility. Floors in dry storage with heavy accumulation of debris in the corners, walls above food prep area adjacent to WIC in the back of the facility also contained food debris and splatter. Increase cleaning frequency and thoroughness of floors walls and ceilings. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed mouthwash and medicine stored above patron food in the dry storage area. -CDI- PIC moved items onto the floor below patron food. |