| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not able to present copy of CFPM. PIC stated that he recently retook exam as his expired 3/26. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over unwashed produce in WIC. Observed raw frozen hamburger patties and raw bags of seafood outside of original container stored over fries. All items were outside of original packaging. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC wash hands with gloves still intact. -CDI- EHS educated PIC on discarding gloves after use and PIC voluntarily discarded gloves and properly washed hands.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some items in WIF unwrapped with no protective covering such as raw chicken and cooked beef. Observed 2 salsas and one container of black beans in WIC with no protective coverings. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. Any items not in use must be removed or maintained clean. **REPEAT** -1.5-
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup behind chute of ice machine. Increased and more thorough cleaning frequency recommended.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food buildup on top of microwave. Increased and more thorough cleaning frequency recommended.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P- Observed PIC use prep sink to wash vegetables while dirty dishes were stored in there. -CDI- EHS intervened, educated PIC on cleaning sink prior to use and not storing dirty items in it and sink was clean and items rewashed.
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 . |
|
20
|
0
|
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 beans, pico de gallo and habanero salsa prepared prior day that did not meet cooling parameters. -CDI- PIC voluntarily discarded items. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in WIC above 41F. Appears that there may be an air flow issue in WIC. -CDI- PIC voluntarily discarded items above 41F. **FACILITY TO NOT USE THAT SECTION OF WIC TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 5/29/26** -1.5-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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)./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 items improperly date marked: pico 5/27-5/2 (discard should be 6/2), chicharron 5/24-5/31 (discard should be 5/30); items missing date mark: pico de gallo, 2 queso frescos, 2 containers of yuca, chicharron, cut cabbage, 2 housemade horchata containing milk; items past date mark: queso, pupusa de queso, pupusas de frijoles (5/20-5/26), beans double date marked 5/14-5/20 & 5/25-5/31, chayotes 5/11-5/17, and Loroco pupusas (5/13-5/19); and items with illegible date marks: chicken soup. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -3-
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 |
Yes
|
No |
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 2 bottles of raid and one bottle of fire ant spray that stated “for outdoor home use only”. -CDI- PIC voluntarily discarded items.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. **REPEAT** -1- |
|
33
|
0
|
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 pico de gallo, habanero salsa and black beans prepared prior day that did not properly cool. Pico de gallo was found cooling in large plastic bowl with lid, densely packed. Habanero salsa found cooling in large plastic container with lid. Beans were found cooling in large bus tub with lid, densely packed. Observed cut raw meat prepared today cooling in WIC in large bus tub with lid, densely packed. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded as they had already missed the cooling parameter apart from meat which was separated into smaller quantities and placed in WIF to facilitate rapid cooling . -0-
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 some squeeze bottles in prep unit and on cook line missing labels. Some items had labels but nothing was written on labels or labels weren’t legible. **REPEAT** -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest on clean dish. Observed flying pests. Recommended increased pest control frequency.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for majority of inspection. Keep door closed to protect from insect or rodent entry. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer concentration at 0ppm. -CDI- PIC replenished supply to 100ppm. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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. Observed water used to store in-use utensils at 127F with some debris. -CDI- PIC placed items at dishpit to be W/R/S. -0-
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 scoop handle stored inside of sugar touching food. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking/standing water with plates, bowls and pans stored as clean.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed food splash on some plates stored as clean at FOH next to HH table and clean dishes stored on shelving with food splash and other debris. -0-
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linens stored on floor in dry storage area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stone bowls. Per PIC, wooden bowl not in use and stone bowl is used for seafood. Remove. **REPEAT** -0.5-
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Replace with ANSI certified or equivalent. |
|
49
|
0.50
|
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 interior surface of RIF, NFCS of ninja blender, top of dish machine, and flat trays and shelving of speed racks used to store spices, and shelving of WIC and where clean dishes are stored and shelving in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow drain at handsink at FOH.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed vacuum breaker under pressure. -CDI- PIC removed spray nozzle. -0- |
|
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. Observed missing dumpster plug on one of the dumpsters.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment and other items stored outside in waste area. Remove. -0- |
|
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./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. Observed floor in BOH in dishpit area not smooth and easily cleanable throughout. Repair. **REPEAT** -0.5-
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 walls in dishpit area in hard to reach areas in need of cleaning. Observed floors in dry storage area in need of cleaning. Increased and more thorough cleaning frequency recommended.
6-501.114 (A) The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed mixers, slicers and other items not in use. Remove. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored above retail items in lowboy cooler. -CDI- PIC relocated items. **REPEAT** -0.5- |