| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment - TCS RTE foods are not being dated marked, moldy food present, dishes aren’t being cleaned properly, TPHC isn’t being done properly, etc. PIC must ensure rules regarding food safety are met. CDI - PIC educated on active managerial control and controlling the foodborne illness risk factors.
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. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present has active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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. Employee drinks observed on prep table. Half eaten employee food also observed in areas of kitchen and above prep surfaces. Store employee drinks in a separate area. Do not eat food where food for customers is prepared. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel wool observed in hand washing sink in other part of kitchen. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed steel wool. 0 pts. |
|
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. Raw duck hanging over pan of raw pork in walk-in cooler. Do not store raw poultry above raw pork. CDI - PIC moved raw duck to other side of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
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. Can opener blade, most strainers, and large amount of other dishes had visible debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed.
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 . |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Cooked meat, garlic, and peppers in upright cooler had visible mold growth on them. Also, steamed buns that were already cooked were being stored in raw duck box. Unsafe food must be discarded. Do not use re-use boxes that raw duck is received in. CDI - Steamed buns and moldy foods discarded. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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) Most TCS RTE foods did not have prep dates on them. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. Cooked pork in freezer was date marked for 7-7 but freezer is not freezing food (pork measured 36F). CDI - Pork discarded and other TCS RTE foods were labeled with prep date by PIC. REPEAT
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Steamed buns held using TPHC were not labeled with start time. CDI - PIC placed start time on baskets. |
|
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 Boiled eggs were cooling in large, deep bowl in upright cooler at 62F. Use shallow pans to rapidly cool TCS foods. Use freezer or walk-in cooler (if RTE foods won’t be contaminated by raw foods in walk-in cooler) to cool TCS foods after preparation. CDI - PIC moved boiled eggs to sheet pan and placed in freezer. 0 pts.
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
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw pork measured 73F by sink. PIC stated it was just finished thawing. Use refrigeration or cold, running water ro thaw TCS foods. CDI - Pork moved to walk-in cooler. |
|
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. Large amount of live roaches observed during inspection. Large amount of flies in kitchen also. Establishment needs to remove all old and unnecessary equipment and make it easier to clean to prevent attracting pests. PIC showed EHS invoice from Orkin that showed they get pest control treatments monthly. Recommend more intensive and more frequent treatments for pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Large amount of wet cloths observed on prep tables. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Freezer is not working properly (food is not frozen), walk-in freezer door has components that are corroded/rusted, hot and holding cabinet used to store ducks in cracked and held closed by tape. Repair/replace all listed equipment. // 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. Establishment was using cardboard as lids for steamed buns baskets. Some cardboard lids had moldy buildup on them. Discard these lids. They are not washable. |
|
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. Heavy buildup on shelves, equipment, inside coolers, etc. Deep, thorough cleaning is needed in kitchen. REPEAT |
|
55
|
1
|
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. Floor tiles cracked around 3-compartment sinks. Floor in walk-in cooler is not smooth and easily cleanable. // 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. Floors and walls need to be cleaned throughout. Standing water present in walk-in cooler. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old equipment and unnecessary items in kitchen. Establishment needs to remove old and unnecessary equipment to aid in cleaning. |