| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(D)(H)(I)(P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC not effectively monitoring handwashing practices in establishment during active food prep and operations, unable to ensure proper cooling methods are used to ensure TCS foods are maintained outside of danger zone, unable to ensure temps are maintained within proper parameters, and unable to provided maintained written procedures for TPHC. VERIFICATION REQUIRED on or before 1/1/26 to assess the status of implementation of above listed items.
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. Observed no CFPM onsite during inspection. Certificate posted on wall expired in 2014 and PIC has not obtained renewed certificate. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
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. *REPEAT*
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee and PIC fail to properly wash hands before donning gloves to work with food. CDI- EHS discussed with PIC, PIC had staff remove gloves and properly wash hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink. CDI- PIC provided paper towels to area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in front handsink and pitchers being filled at handsink, heavy food residue accumulation in back handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT* |
|
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. Observed deli slice stored as clean with food reside and food debris accumulation. CDI- PIC broke down slicer to be removed to dish machine. *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 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean on 2D reach-in cooler with food residue accumulation. CDI- PIC removed item to be w/r/s. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork held in a pot on stove shelf, chicken soup held in a pot on stove temping below 135F. CDI- PIC had food employee reheat chicken soup to 165F, stated pork is held on time (see item #24).
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS foods not listed on TPHC procedures located on wall being held on time. CDI- EHS assisted PIC in updating TPHC procedures to reflect all TCS foods being held on time, EHS confirmed voluntary discard of items. TCS foods held on time shall be discarded at end of 4 hour parameter per written procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried tofu, cooked cabbage, pork, and noodles being held on time without time stamp. Each item listed was found out of temp. PIC stated items are held at 11pm and discarded at 2pm. CDI- PIC updated white board to reflect all items held on time. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked shrimp and cooked chicken cooling in prep unit in tightly wrapped packaging. EHS observed food employee pulling items from unit to prep and cook multiple times during inspection, interrupting cooling process. CDI- EHS discussed with PIC, PIC had items removed to reach-in freezer to rapidly cool. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 several containers of seasoning held on cookline without labeling. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen and prep areas. *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. 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
|
1
|
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* |