| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
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. PIC present was generally unable to address status of ongoing issues within the food service establishment without additional input by EHS or by reaching out to usual PIC via telephone. EHS was required to coach on employee health policy, vomit & diarrheal events and food contact surfaces. -1-
Please visit our resource page, www.mecknc.gov/foodsafety, for 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 no certified food protection manager onsite. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC possess no knowledge on employee health policy; PIC unable to locate Employee Health Policy. CDI - EHS discussed with PIC about all 6 FBIs, 5 symptoms, restriction and exclusion policy and provided copies of Employee Health Agreement form in Spanish. -0- |
|
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. Observed PIC unable to procure vomit & diarrhea clean up procedures. CDI - EHS provided copy of clean up procedures to facility. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed meat slicer and cutting machines with food debris present; equipment used the previous night. CDI - Employee broke down equipment to be washed, rinsed and sanitized. -3-
***Facility placed on risk control plan due to continuous non-compliance of risk factor.***
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. |
|
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 container of dry goods with no label. CDI - Employee confirmed contents as sugar and placed label on secondary container. -0- |
|
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 (1) live cockroach on meat slicer.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead crawling insects on floor under 3-comp sink and hand sink and on hanging fly trap. Remove. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container being used to scoop marinated sauce stored inside large pan in the walk-in cooler. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed broken down cardboard box being used as a liner for utensils stored inside cabinet.
4-502.11(A) Maintain utensils in good repair. Observed duct tape being used to secure partial handle of butcher’s knife. Replace. -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Observed broken floor tiles at dry storage, back exit door threshold leading to exterior, in the meat department as well as damaged walls surrounding door inside dry storage room (back office). Repair. -1- |