| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed PIC unable to answer EHS questioning throughout inspection and there are multiple priority and priority foundation violations were observed during the inspection. EHS had to advise PIC on corrections consistently throughout. REPEAT -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC with no CFPM. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler wash hands, turn faucet off with bare hands, touch paper towel dispenser with bare hands, then dry hands. CDI - PIC educated food handler on handwashing practices and food handler re-washed appropriately.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed food handler take soiled pan for raw chicken from grill lowboy and take to dish pit, with gloves on, then go to enter WIC with same soiled gloves. CDI - EHS intervened and instructed food handler to remove gloves and wash hands between changing tasks.
-2- |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11(A) Use food from approved sources only.-P
Observed, out of original packaging, spinach pastries and kibbeh stored in standing RIF and WIF. PIC presented receipt with the name "Halal Kitchen Ink". Upon further investigation EHS found that these items were bought from a local food truck, a retail food establishment, not a wholesale food supplier. Foods shall be obtained from sources that comply with LAW. CDI-The PIC voluntarily discarded all unapproved food items. Ensure all food is purchased from commercially produced sources going forward.
-1- |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed 1 pan of raw cauliflower in 2 door RIC with visible mold. Also observed 1 bag of frozen bread with visible mold in standing RIF. CDI - PIC voluntarily discarded affected items.
-0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed WIF storing, out of original packaging, raw chicken above raw lamb. Also observed ground meat stored above fully cooked chicken in RIF. CDI - PIC restored storage order and EHS provided storage order signage.
REPEAT -3- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P.
Observed tongs used for food handling hanging on grill handle while food handler was cooking it was observed that the tongs would frequently come in contact with food handlers clothing and bare skin. CDI - Tongs were removed and taken to dish pit to be w/r/s.
-0-
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P
Observed employee washing dishes and sanitizing dishes under the appropriate 10 second contact time for chlorine sanitizer. CDI - EHS instructed employee on appropriate contact time and re-sanitize dishes. -0- |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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.
Observed stuffed grape leaves and cooked chicken thighs prepared yesterday in WIC above 41F. CDI - PIC voluntarily discarded items. -1.5- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed flip top with ambient temperature of 54F cold holding some TCS items including baby tomato halves, lettuce, hummus, and fresh garlic/oil paste above 41F. Also observed many stuffed grape leaves in both WIC and flip top holding above 41F. PIC voluntarily discarded all affected stuffed grape leaves.
72 HR VR REQUIRED, EHS will return to ensure cooler is cold holding TCS items below 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed an inconsistent date marking system throughout facility. Many items including cut tomato slices, garlic/oil paste, stuffed grape leaves, and grape leaves, were not date marked, yet PIC verified items that were held more than 24 hrs.
3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf.
Observed stuffed grape leaves being held in cooler with date mark 8/21. Upon further questioning, grape leaves were indicated to be taken out of can and made day prior to inspection. CDI - EHS educated PIC on date marking by using the oldest TCS item date when preparing and datemarking food. PIC voluntarily discarded item due to being out of temperature.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed tomato slices date marked 8/13 and grape leaves date marked 8/14, both exceeding the 7 day t/t window. CDI - PIC voluntarily discarded items.
72 HR VR & 10 DAY VR REQUIRED. EHS will return to ensure consistent date marking is established and followed at all times.
-1.5- |
|
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 chicken cooling in WIC densely packed, wrapped, lidded and stacked between other lidded food items rendering inadequate air flow to cool properly. CDI - PIC voluntarily discarded item. -0.5- |
|
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.
Observed 1 pan of ROP tilapia in grill lowboy in original ROP. Per labeling on packaging, fish must be vented or removed from packaging prior to thawing. CDI - PIC cut slits in packaging.
-0- |
|
37
|
0
|
Food properly labeled: original container |
No |
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 many shakers, squeeze bottles and various containers of with no labels to identify contents. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code.
Observed 2 bags of kibbeh being held in grocery store shopping bags, not food safe. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed employees cloth drying dishes. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed an Emeril Lagrasse oven, Ninja blender, and Hakka Brothers food processor which were deemed non ANSI or NSF certified in facility. Remove all non-approved pieces of equipment, only commercial approved equipment allowed in facility. -0.5- |
|
49
|
0.50
|
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.
Observed WIC shelving with hefty amount of build up and residue. Increase cleaning frequency. REPEAT -0.5- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed female restroom waste bin with no cover. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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.
6-501.12 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 floors to be in disrepair and not easily cleanable. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles.
4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings.
Observed 1 missing vent hood. Upon questioning PIC indicated there was an excessive accumulation of smoke and they removed the hood to allow more airflow. Also observed grease accumulation along the lip of the hood system that is directly above grills, allowing for a source of contamination of food, equipment, and utensils.
-0- |