| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed several risk factor violations during inspection and PIC not having a CFPM. -CDI- EHS educated PIC on duties. -0-
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for 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 present. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face and not wash hands. -CDI- EHS educated food employee on when to wash and food employee rewashed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus decontaminating hands. -CDI- EHS educated food employee using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2-
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee place raw shrimp in fryer basket and return to work with unwashed produce. -CDI- EHS intervened and instructed food employee to wash hands and food employee washed hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap in men’s bathroom. -CDI- PIC replenished soap supply.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed meat thawing on handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. **REPEAT** -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over shredded cheese in WIC. Observed raw chicken stored over fries in WIC. Observed green beans stored under raw chicken in RIC. Observed raw meat outside of original packaging stored over bread in freezer. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tomatoes, raw chicken, raw fish and other items in RIC with no protective coverings. Observed raw fish and raw chicken on ice on prep table with no protective coverings.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE sauces and tea in WIC. Observed unwashed lettuce stored over RTE sauces in WIC. -CDI- PIC corrected storage order. -0-
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 food debris and residue on dishes stored as clean. -CDI- PIC placed items in dish pit to be W/R/S. -0-
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken and green peppers hot holding on stove below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. **REPEAT** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed American cheese, provolone cheese boiled eggs and salads in prep unit above 41F. Observed salads in RIC between 43-46F. Refer to temperature chart.-CDI- PIC placed items in WIC to cool back down. **REPEAT** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed boiled eggs, housemade cole slaw, housemade potato salad and other items in prep unit with no date marks. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -1.5-
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. Per PIC, items were bleach and degreaser. -CDI- PIC properly labeled items. **REPEAT** -1-
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 raid and hotshot in facility. -CDI- PIC removed items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads prepared this morning cooling in RIC with tightly covered lids. Observed green beans cooling on prep table in large plastic container with a small vent with no change in temperature after 60 minutes. -CDI- PIC moved items to WIC to facilitate rapid cooling. **REPEAT** -0.5-
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 |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed fries being slacked near grill at 46F. -CDI- EHS educated PIC on proper slacking methods and food employees placed items in WIC or freezer.
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed raw burger patties thawing on the counter. Observed fish thawing in sink with no running water. Water was running initially but food employees cut it off 2 different times. -CDI- PIC educated PIC on proper thawing methods and PIC turned water back on. **REPEAT** -0.5- |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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 hot sauce, water and oil near grill line with no labels. Observed container of sugar with no labels. -CDI- PIC properly labeled items. **REPEAT** -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 cockroach under 3-compartment sink. -0- **POINTS NOT ESCALATED DUE TO IMPROVEMENT FROM LAST INSPECTION. DID NOT OBSERVE ANY FLIES.** |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed 2 dented cans stored with other cans. -CDI- PIC relocated items.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of onions and a large bag of potatoes on the floor. Observed boxes of mayonnaise stored on floor in dry storage area. Observed large bowl of hush puppy batter on 3-compartment sink with no protective covering. Observed food employee rinse container containing raw fish and splash from raw fish got into hush puppy batter .-CDI- PIC relocated items. PIC voluntarily discarded of hush puppy batter. **REPEAT** -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet while engaging in food prep. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths at front of house stored in chlroine sanitizer concentration at 10ppm. -CDI- PIC corrected concentration to 100ppm. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- EHS educated PIC on proper storage of ice scoop and PIC moved items to dish pit to be W/R/S. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden rack holding Hobart equipment. -0- |
|
49
|
0
|
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. Observed food debris and buildup on sides of cooking equipment and under fryers. Increased and more thorough cleaning frequency recommended. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed no backflow prevention devices at hose connected under 3-compartment sink. **3 DAY VERIFICATION REQUIRED** -1-
5-205.15 Maintain a plumbing system in good repair. Observed broken handle at handwashing sink for hot water. Repair or replace. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug at dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. **REPEAT** -1- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3-compartment sink and throughout facility. Replace. **REPEAT** -0.5-
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 splash on walls. Observed buildup on vent covers and ceilings. Increased and more thorough cleaning frequency recommended. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in WIC. Observed employee food stored over retail items in dry storage area. **REPEAT** -1- |