| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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 multiple priority violations during inspection including handwashing issues, dishes not being properly sanitized, improper cooling, and improper toxic substance storage. EHS discussed need for improvement in active managerial control with PIC. - VR - Verification required within 10 days to ensure improvement in active managerial control has occurred in facility.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed hot water at the only handsink in the kitchen to be at 150F. Cold water does not work at the handsink. Water is too hot to allow for proper handwashing as required. - CDI - Handsink repaired to allow for cold water to be supplied and proper handwashing to be possible.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf - Only one handsink is provided in the entire kitchen. Water at handsink observed to be too hot to allow for convenient use by employees. - CDI - Cold water supplied to handsink to allow for proper handwashing while EHS present. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 10ppm at dish machine. - CDI - PIC changed tubing for sanitizer. Observed concentration of 100ppm chlorine.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed chicken wings at 106F while cooling in RIF at 6:06PM. Per PIC, chicken wings were placed in RIF to cool at 4PM. Therefore chicken wings did not meet required cooing parameters. - CDI - PIC voluntarily discarded chicken wings.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 labels on any TCS foods stored in facility. Per PIC, all TCS items were prepared Monday or Tuesday. PIC date marked all items appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed one spray bottle of glass cleaner stored on top of prep unit directly above herbs. - CDI - PIC removed glass cleaner from food prep area. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 pan of chicken wings in multiple layers cooling in RIF not meet required cooling parameters (see violation #20). EHS recommends allowing chicken wings to cool on prep table until no longer steaming and then placing chicken wings in the RIF in a thin, single layer with bags of ice directly on top of wings. Monitor cooling every 30 minutes to an hour to ensure cooling parameters are met. - CDI - PIC voluntarily discarded chicken wings.
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 . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed large quantity of raw meat thawing at ambient temperature in prep sink. No running water observed running over raw meats. - CDI - PIC moved items to WIC to continue thawing.
*NOTE: Risk control plan will be implemented at next routine inspection if issue persist. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - No functioning thin probe thermometer available in facility. - VR - Verification required within 10 days to ensure a thin probe thermometer has been obtained. |
|
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 working containers lacking labels. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live roaches throughout facility and inside of ice machine. PIC provided documentation of a licensed pest control operator that visited the facility today. PIC stated pest control operator is scheduled to return on Monday. Continue frequent pest control visits until roach issue is under control. PIC turned off ice machine to be emptied and cleaned. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
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 cardboard lining flooring of WIC and shelving for storage of canned foods. Remove cardboard. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed litter and debris buildup in dumpster enclosure. Remove. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. - REPEAT - Observed wall and floor damage throughout facility, including at entrance of WIC and interior flooring of WIC. Repair all damaged areas. Observed vents missing in WIC. Replace vents to prevent possible contamination. Observed paint peeling from ceiling and from walls near three compartment sink. Repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. - Observed 0 foot candles of lighting in WIC when door is closed. PIC stated there is currently no way to have the light on while the door is closed. Install additional lighting if necessary to allow at least 10 foot candles in all portions of walk-in cooler without the door having to be open. |