| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at the start of the inspection. CDI - PIC was called by a food employee and showed up about 15 minutes into the inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -C Observed no PIC present when inspection started. CDI- PIC showed up 15 minutes after the inspection started. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 Person in Charge (Pf) - Observed PIC unable to state the Big 6 and all of the symptoms associates with the Big 6. PIC was able to state a few but referred to the EHP poster provided to the establishment from Mecklenburg County. He also stated there was no written employee health policy for training. CDI - EHS provided the PIC with a written policy for EHP and instructed him to make copies, have all employees sign it and keep with other files. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees when responding to vomiting or diarrheal events. -Pf Observed no written vomit/diarrhea clean up plan. CDI - EHS educated the PIC on the new adoption of the 2017 Food Code as of October 1, 2021 and provided guidance documents. -0 points |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to wash.- P-REPEAT- Observed food employee donning food soiled gloves preparing food for immediate service and attempted to change gloves with out washing hands. Observed food employee crack raw shelled eggs and answer a phone call for the restaurant and return to cracking raw shelled eggs. Observed employees handle soiled equipment, trash and don gloves without a hand wash to prep RTE foods. CDI - EHS made the PIC aware that when gloves are removed, hands must be washed in between glove changes and when gloves are visibly soiled. Food employee washed hands before donning new gloves. -2 points
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 dry hands before turning off faucet without recontaminating hands.-P- Observed employee wash hands for only 5 secs and use bare hands to turn sink off. This action recontaminates the hands. CDI- Education was provided on how to wash hands EHS observed proper hand washing after education was provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf- Observed temperature in the dish machine at 153F after 3 cycles. CDI - EHS took temperature at the end of the inspection and the temperature rose to 171.5F. PIC stated 3-comp sink will be used until dish machine is functioning properly. -1.5 points |
|
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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed raw chicken filled to the top in a 44 gallon plastic container and 32 gallon plastic container in the WIC near the restaurant holding temperatures between 46F -50F. The PIC stated the chicken was prepared last night and placed in WIC to cool down. CDI - EHS took pictures of the containers and PIC voluntarily discarded. A product disposition form was given to the PIC. -1.5 points |
|
23
|
3
|
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 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)-REPEAT- Observed several metal pans of shredded lettuce, red salsa, green salsa, ham and hot dogs in the prep unit for the restaurant that was not prepared yesterday with no date markers. CDI - EHS notified PIC. PIC voluntarily discarded. |
|
33
|
0.50
|
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 2 large plastic containers (total of 76 gallons) of raw chicken cooling in the WIC. Observed al pastore and steak fajita in metal pans and tightly covered holding at 44F and 42F respectively. PIC stated chicken was prepared yesterday, al pastore was prepared 10/26 but was taken out of WIC for prep and Steak fajitas were prepared this morning. CDI - PIC Voluntarily discarded chicken in large plastic containers because it did not make the cooling parameters. PIC placed al pastore and steak fajitas in WI freezer to cool down to 41F. -0.5 points |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.-C Observed raw frozen salmon thawing in the display case of the meat market with vacuum seal intact. Observed several packs of pork ribs thawing in prep sink with ice, some packs at 60F. CDI - PIC was educated about the requirement to release the fish from the reduced oxygen environment. PIC moved packs of pork ribs that were above 41F to WI freezer to quickly cool to 41F. - |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or approved device for measuring temperatures in the high temp sanitizing dish machine. CDI - EHS provided education to PIC of requirement to have an acceptable device to measure the temp of the dish machine. -0 points |
|
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. -C Observed outer covering of the grinder with some dried meat buildup. Observed fixtures behind the stove with grease buildup. Increase frequency of cleaning non food contact surfaces. -1 points |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -C Observed damaged floor tiles and soiled floors throughout facility. Increase frequency of cleaning hard to reach places including under the 3-comp sink and under steam tables. |