| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.
During inspection and inspection history PIC has not trained newer staff well enough to ensure priority foundation violations are limited and safe food handling practices are maintained. REHS observed employees washing hands improperly, not storing foods according to their final cook temperatures, and no datemarking foods open and prepared days prior.
CDI- Education was provided and EHS observed PIC make corrective actions after education was provided by EHS. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -
Observed one employee wash hands for less than 15 secs and two employees use bare hands to turn the faucet off, this action recontaminates the hands.
CDI- Both employees rewashed hands prior to returning back to food preparation.
-Repeat 2.0 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf -
Observed no soap at the men’s restroom handsink.
CDI- PIC provided soap. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
EHS observed all foods in walk in cooler below 41F. A lot of items were uncovered and not protected.
CDI- PIC had an employee cover all items.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -
Observed shelled eggs stored above salsa inside of the walk in cooler.
CDI- Foods were reorganized during the inspection according to their final cook temperatures.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 For more information please visit: http://meck.co/FoodSafety 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. -
Observed pork on the hot holding line below temperature threshold at 128F.
CDI- Pork was reheated during the inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 For more information please visit: http://meck.co/FoodSafety 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 .
Observed foods such as chorizo in the case and cooked chicken in a reach in unit, both without date-marking present.
CDI- Foods were labeled with correct date during the inspection.,
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 For more information please visit: http://meck.co/FoodSafety 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 . -
Observed items such as cooked eggs and ground beef, both inside reach in unit dated 12/15.
CDI- PIC stated the foods were made yesterday but dates on pans were not updated. Educated PIC on cleaning pans in between and proper date marking. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed ribs thawing in prep sink without constant running water fully submerging ribs.
CDI- Ribs were at 33F. Faucet was turned on to thaw ribs with submerged water under 70F. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bottles of in use oil and shaker salts without a label.
CDI- Labeled during the inspection. |
|
40
|
0.50
|
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.
Upon arrival, observed employees prepping foods without hats or hairnets present.
CDI- Employees put on hairnets during the inspection. |
|
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. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wet wiping cloths stored throughout the facility.
CDI- Wet wiping cloths were moved to sanitizer buckets during the inspection. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed sliced avocado inside of prep station with labels attached.
CDI- Avocado was discarded during the inspection. Educated PIC on reasoning by avocados need to be washed before use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed bowl being used as scoop inside of flour.
CDI- Removed during the inspection by PIC. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed three cutting board stored on ground near cutting table on broken down card board box. Ensure cutting boards are stored at least 6 inches off the ground and in a clean area away from contamination.
CDI- Cutting boards were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed a stack of bowl left open ended on top of hot holding case
CDI- REHS inverted during the inspection. |
|
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.
REPEAT- EHS observed shelving, hanging racks, in need of cleaning due to food and grease residue build up. EHS also observed cold holding meat case and cooking equipment in need of cleaning due to grease and food debris build up.
-Repeat 1.0 |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leak at prep sink faucet area. |
|
55
|
1
|
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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -REPEAT- Observed damaged back door frame, cracked tile throughout the facility, and absorbent ceiling tile over meat prep areas.
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. -REPEAT- Observed hard to reach areas in need of cleaning due to grease and food debris residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce build up.
-Repeat 1.0 |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee items throughout the facility mixed in with retail foods and food contact surfaces.
CDI- Clothing articles were moved during the inspection. |