| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed PIC fail to wash hands after contacting face. After contacting face PIC donned gloves to work with RTE foods. CDI- EHS discussed, PIC rewashed hands properly.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands before handling clean equipment after working with soiled equipment. CDI- PIC had food employee wash hands properly. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in handsink, heavy food residue accumulation in handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT* |
|
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. Observed raw pork mix in 2D standing RIC, raw shrimp stored over RTE boiled chicken in prep unit. CDI- PIC readjusted storage order. *REPEAT* points not escalated due to overall storage order improvement on today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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. Observed 10-stack of plates, deli slicer, and carrot peeler all stored as clean with food debris and food residue accumulation. CDI- PIC removed items to dish machine.
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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw pork mix have no change in temperature after 30+ minutes. CDI- see item #33.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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). Observed open packaging of cooked shrimp without a date in prep unit. CDI- PIC stated item was opened on yesterday and marked correct date on packaging. Observed crispy egg rolls being held in 2D standing RIC without a date. PIC stated that item was prepped on 9/12. CDI- PIC applied correct date mark due to being aware of when item was prepped. *REPEAT* PIC stated that food employees were aware that items held longer than 24hrs require a date.
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 . |
|
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 deep densely packed pan of raw pork mix have no change in temperature after 30 minutes, cooling since 2pm. TCS foods being cooled with tightly wrapped coverings. CDI- EHS discussed effective cooling methods, PIC adjusted cooling by removing items to RIF.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance doors maintained opened during inspection. PIC stated that AC unit recently went out. If outer opening are to be utilized ensure opening are protected against entry of insects, rodents, and pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen area. Dead crawling insect in can wash. PIC stated that pest control came onsite recently and provided invoice. EHS confirmed. |
|
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. Observed shelving above 3-comp sink with heavy residue accumulation, sides and hard to reach areas of equipment with heavy residue accumulation, and bottom of RIF with food debris and residue accumulation. Increase cleaning frequency. *REPEAT* |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT* |