| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC with certification.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed several repeated violations (#13, #14, #21, #37). Observed manager overlook several hand washing violations. It is vital that the PIC is aware of the 2009 NC Food Code and understands the importance of abiding by the Food Code. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed no employee health policy in place. It is vital that all food employees have an understanding of the policy.
Left state issued policy.
Verification required. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed one open drink on a prep table. CDI -Moved to lower shelf. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
Yes |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed several employees washing hands for less than 10 seconds total. CDI - Corrected through education and rewashed. // Observed employee not use soap to wash hands. CDi - Corrected and rewashed.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed employee handling raw chicken, cell phones, and soiled boxes and not washing hands but returning to food prep. CDI -Corrected and rewashed. // 2-301.15 Where to Wash - PF - Observed employee washing hands at prep sink. CDI -Corrected and rewashed at proper sink. // Verification required |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 - Observed employee bare hand contacting a sandwich and tomatoes. CDI - Discarded.
Gloves or other utensils shall be used at all times for touching of ready to eat foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed utensils placed in hand sink preventing hand washing from occuring. CDI - Moved. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Observed raw chicken stored next to raw beef in meat case with visible splash a divider is necessary. // 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed in freezer: repacked raw proteins stored over ready to eat foods. Walk in cooler meat market side: eggs over produce, raw protein over sauces and chilies. Walk in cooler kitchen: Raw eggs over tamales, raw beef over cheese and crooked protein.// Observed cooked shrimp stored with raw shrimp. // 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed vegetables being washed in 3 compartment sink without being cleaned previously.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several items in walk in freezer uncovered.// Observed several food laying in white freezer without protection or in a bag. // Verification required |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed slicer, band-saw, several meat trays, and exterior of utensils soiled with visible build up. CDI - To be cleaned
4-702.11 Before Use After Cleaning - P - Observed a two step cleaning process for slicer, band-saw, and large pot. It was explained to the PIC that all food contact surfaces must be washed, rinsed and sanitized. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0pts - Observed beans reading 93F. Discontinue leaving left overs on top of hot holding weld. Either properly cool or place in hot holding container. CDI - Properly cooled in walk in. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -
Meat Market side: Observed cheeses (several types), ham, ceviche, cooked shrimp, and several items frozen without any dates.
Kitchen side: Observed soup, cooked beef, tamales, beef, lettuce, cheeses, and sauces (cooked chile peppers) not labeled.
All items labeled on site. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several spices without any labels. Label all spices. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Observed several of food items stored directly on the floor in the walk in freezer. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Observed knife handle stored on beef. CDI- moved. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several utensils stored wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed large pots stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - 0pts - Observed blade of slicer rusted. Replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on doors of meat case, gaskets, shelving throughout, and prep areas. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. - Observed only hand sink in meat market area very slow to drain.
Verification required. |
|
53
|
0
|
Physical facilities installed, maintained and 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. - 0 pts -
Observed cleaning needed under cardboard boxes, splash on walls, walk in cooler and freezer floors. |