| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee showing health policy poster but not knowledgeable about reportable illnesses including nontyhpoidal salmonella. Updated employee health agreement emailed to PIC. |
|
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 For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedures. CDI, 2017 NC Food Code Adoption and sample vomiting and diarrhea cleanup procedures emailed in English and Spanish. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee rinsing towel off in handwashing sink. CDI by instruction. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tamale hot held between 96-114 out of mechanical hot holding equipment and on counter surface. CDI, tamale reheated to greater than 165 degrees F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of low reach in cooler at 48 degrees F. Observed multiple packages of cheeses, beans, chicken cold held between 45-51 degrees F. CDI, all food unit unit over 4 hours according to PIC and voluntarily discarded and denatured in dumpster. Operator adjusted thermostat and ambient air temperature measured 37 degrees F after a few minutes. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed fried egg and carne asada offered "cooked to order" per communication with staff. About half of menus on-site have been updated with proper consumer advisory but not all. Vr to ensure menu items identified on men with proper consumer advisory that consist of a DISCLOSURE statement such as "Items may be cooked to order" and REMINDER statement on all menus. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of chlorine sanitizer testing above 100ppm. CDI, bottle diluted to required concentration. |
|
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 some storage bins of flour and dry ingredients not labeled by common name. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed single-service milk jugs being reused to store horchata according to PIC. Ensure multi-use pitchers or disposable single-service jugs for single-use are used. Multi-use Food Contact surfaces shall smooth, nonabsorbent and easily cleanable. |