| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler was holding TCS foods at 47-48F, no date marking for any TCS RTE foods present, and raw animal foods stored above RTE foods during inspection. PIC must have active managerial control and ensure employees follow rules for food safety. CDI - PIC educated on active managerial control and duties of PIC. REPEAT
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 with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
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 Raw eggs stored on shelf above fully cooked pork lard in upright cooler. Raw pork, raw beef and raw eggs stored above RTE sauces in other upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT
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 |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer stored as clean but had meat residue behind the blade. Can opener had heavy buildup on the blade and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Employee moved items to 3-compartment sink to be washed. Kept at half credit as small food-contact surfaces were clean unlike previous inspection. REPEAT
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Par-cooked duck in walk-in cooler measured 48F and raw pork measured 48F. Air temperature in walk-in cooler was 44F. TCS foods in cold holding must measure 41F or less. CDI - Establishment has voluntarily closed and par-cooked duck was discarded. Raw pork was moved to freezer. Establishment can’t operate without a functioning walk-in cooler.
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). No TCS RTE food in establishment was labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. Establishment is placed under risk control plan. Once establishment fixes walk-in cooler and reopens, EHS will visit establishment once per week to check date marking. If establishment can’t follow risk control plan permit action will be taken. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead bugs observed throughout kitchen. Vast improvement from last inspection as no live roaches were observed during inspection. 0 pts. |
|
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 wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Heavily rusted shelves in walk-in cooler, 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. Discard these lids. They are not washable. REPEAT |
|
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 cleaning needed throughout on cooking equipment, shelves, inside refrigeration, etc. Clean more frequently. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old, broken equipment that needs to be removed from establishment. REPEAT // 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 tile damage near 3-compartment sink. Standing water on floor in walk-in cooler. REPEAT |