| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed no one present holds a food protection manager certification at time of inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee crack raw shell egg onto flattop grill using gloved hand, then begin plating ready to eat rice without changing gloves or washing hands. CDI - EHS and supervisor coached employee on proper handwashing procedures and observed corrective handwashing. |
|
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 one (1) bin of frozen raw meat steak taken out of original packaging stored above ready to eat foods (arepas and frozen vegetables) in front freezer. Observed one (1) bag of bread and one (1) package of vegetables in hallway reach in freezer 2 stored beneath frozen steak and fish. REPEAT.
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.
Observed raw beef and chicken repackaged in hallway reach in freezers intermingled in the same containers.
CDI - PIC reorganized storage order in cooler and freezers. EHS provided storage order guides for WIC and reach in units.
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 |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed PIC wash and rinse soiled cutting board in WIC and begin to place it for cutting raw fish without first sanitizing. CDI - PIC placed cutting board in dish machine and allowed it to be properly washed and sanitized prior to use.
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
|
1.50
|
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 two (2) large rolling bins of TCS foods (white salsa (made with garlic and oil) and salsa verde) in WIC at 45F when observed. All other items in the WIC were at proper temperatures. Per conversation with PIC, items were prepared last night and did not cool effectively.
CDI - PIC voluntarily disposed of improperly cooled food.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
28
|
1
|
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 four (4) working spray bottles of cleaners (degreaser and bleach) in kitchen and female restroom cupboard with no labeling. CDI - Labels were added by EHS and PIC.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one can of household pesticide in hallway storage cabinet. CDI - PIC disposed of unapproved pesticide. |
|
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 improperly cooled salsas in large bins. CDI - Per conversation with PIC, facility will use smaller bins and smaller portions of food to better cool and cold hold their prepared TCS foods. EHS provided establishment with cooling charts.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food items (canned and dry goods) as well as food cold storage (three standing reach in freezers) and food equipment (ice machine) stored in rear hallway. Facility operations have expanded beyond initial permitted space. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was initially observed engaged in food prep without a hair restraint. CDI - Over course of inspection, PIC donned hat without verbal correction. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed recently cooked chicken being used to prepare empanadas with knife handle contacting food. Observed frozen vegetables in reach in freezer with handle contacting food. PIC removed knife from chicken. EHS donned glove and removed scoop from vegetables stored in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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. Observed chorizo stored directly in grocery bags in hallway reach in freezer. Use food safe equipment, containers, and bags |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observe large rolling bins used to store rotisserie chickens and salsas in WIC. Containers do not fit within 3 compartment sink. CDI - Facility has agreed to discontinue using large bins for salsas. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open at time of inspection. CDI - PIC closed doors prior to returning to interior premises. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 food soil on walls and floors throughout kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) light bulb at grill hood without shatter proof shielding. |