| 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 Lack of managerial control in facility. Date marking not being done properly, cross-contamination issues, sandwich cooler was broken, bare hand contact was observed, and dish machine not sanitizing dishes during inspection. PIC must ensure rules regarding food safety are met. Establishment needs better food safety management. CDI - Owner educated on duties of PIC and active managerial control.
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. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on dry storage shelf above food. Do not store employee drinks where they can spill and potentially contaminate food. Store in a separate location, such as a low shelf. 0 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling radishes with bare hands. Employees must not handle ready-to-eat foods with bare hands. CDI - Radishes discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Shellstock tags kept in ziploc bag were missing dates on them Record the date the shellstock batch is finished or discarded. |
|
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 Raw eggs stored on shelf directly above cooked beans in walk-in cooler. Pans of raw chicken stored directly above cooked birria in walk-in cooler. Raw beef pans stored directly above cooked cactus in upright cooler. Do not store raw animal foods above ready-to eat foods. CDI - Employee corrected storage order 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 |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. CDI - PIC was able to fix dish machine during inspection. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy buildup on can opener blade. Clean can opener after each use. CDI - PIC moved can opener to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine needs to be cleaned. Soda nozzles had heavy buildup on the, and needed to be cleaned. Clean ice machine and soda nozzles more frequently. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler measured 43-50F. Sandwich cooler needs to be repaired. Salsa in ice bath measured 50F. Salsa in small sandwich cooler bottom measured 52F. TCS foods in cold holding shall measure 41F or less. PIC moved TCS foods that were in sandwich cooler for less than 2 hours to the freezer, and so are the foods that she didn’t know how long they were in cooler. VR - Verification required by tomorrow that cooler is repaired. Refrigeration technician is going to come today around 2pm according to PIC.
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 |
3-501.18 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 in establishment are not labeled with prep date. CDI - Cook placed prep date labels on items that she was sure of prep date and discarded food that she couldn’t remember the prep date. Establishment is placed on risk control plan for date marking. EHS will visit establishment weekly to ensure TCS RTE foods are labeled with prep date. Failure to follow risk control plan will result in permit action. 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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Ibuprofen observed above prep sink and on dry storage shelf. Store medication separely from prep areas and foo. CDI - PIC placed medications in office. 0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of cooked beans stored on floor of walk-in cooler. Several containers and boxes of food stored on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of pans and containers that were stored clean were stacked while still very wet. Allow utensils to adequately air dry before stacking. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Crack forming in prep sink basin. Shelves in walk-in cooler are rusted. Walk-in cooler door is in poor repair. Floor in walk-in freezer is bowing up. Sandwich cooler is not holding below 41F. Repair listed equipment. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification required within 10 days that establishment has chlorine test strips. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
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. Shelves in walk-in cooler, bottoms of coolers, and exteriors of cooking/hot holding equipment need to be cleaned. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at pre-wash sink beside dish machine does not have air gap between bottom of sprayer and the rim of the sink. VR - Verification required within 3 days that sprayer is repaired so it has an air gap. // 5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet is leaking. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Some floor tile damage in several areas of kitchen. Repair damaged floor. 0 pts. |