| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for responding to vomiting and diarrheal events. - CDI - EHS provided PIC with printed copy of vomit and diarrhea clean up plan written procedures in Spanish. Ensure all staff are trained on procedures and maintain in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed an employee handling raw meat at prep sink move to three compartment sink to correct sanitizer concentration by adding bleach and mixing sanitizer solution with a cup, and then move back to prep sink to continue handling raw meat without washing hands and changing gloves in between tasks. - CDI - Education provided. Employee removed gloves, washed hands, and donned new gloves. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 10ppm at three compartment sink during active dish washing. - CDI - Education provided. PIC directed employee to add chlorine to sanitizer bay. Proper chlorine sanitizer concentration of 100ppm observed after chlorine added to water.
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P - Observed employee washing pitchers in one compartment prep sink. Do not wash dishes in prep sinks due to inability to rinse and sanitize in a one compartment sink. Only utilize three compartment sink for washing, rinsing, and sanitizing dishes. - CDI - Pitchers were moved to three compartment sink for proper cleaning.
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
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed seven pans of various types of meats (carne asada, chicken, and pastor) temp above 70F after being in the walk-in cooler for more than two hours (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 70F. - *NOTE: EHS will conduct a follow up for long term compliance prior to the next routine inspection, and a risk control plan will be implemented at this visit if cooling violations persist.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit and both two door reach-in coolers (see temperature chart). - CDI - PIC voluntarily discarded all TCS items that had been stored in units for more than 4 hours and moved all others TCS items to walk-in cooler to quickly cool. PIC agreed to a voluntary closure until units can be repaired. Follow up visit required to ensure units have been repaired for long term compliance.
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 . |
|
28
|
0
|
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 one unlabeled spray bottle of a yellow chemical. - CDI - PIC labeled spray bottle. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - REPEAT - Observed multiple metal pans of various meats cooling in deep portions in walk-in cooler. - CDI - PIC voluntarily discarded meats due to missing required cooling parameters (see violation #20). EHS strongly recommends incorporating active stirring and utilizing ice to aid cooling. EHS also strong recommends cooking in smaller batches to ensure adequate monitoring of cooling.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live insects in facility. PIC provided a copy of receipt from a licensed pest control operator stating the facility was treated the previous day. Contact licensed pest control operator to spray again as needed if issue persists. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed toilet seat missing from toilet in women’s restroom. Replace toilet seat. |