| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during inspection lacked food protection manager certification. - CDI - Manager with CFPM arrived at the end of the inspection.
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 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 employee return from outside and begin putting away clean dishes with gloved hands without first removing gloves and washing hands. - CDI - Education provided. Employee removed gloves, washed hands properly, and donned new gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. - Observed multiple handsinks in facility lacking required signage. - CDI - EHS provided signage to be posted at all handsinks. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed multiple containers of food lacking covers in WIC. Cover all food items in storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine during active dishwashing. PIC set up sanitizer bay at 3 compartment sink to use for sanitizing dishes until dish machine can be repaired. Dish machine may still be used for washing and rinsing dishes only. - VR - Verification required within 3 days to ensure dish machine has been repaired and properly sanitizing.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
Yes
|
No |
3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - REPEAT - Observed cheeseburgers asterisked on kids menu to denote being offered raw/undercooked. Cheeseburgers cannot be offered raw/undercooked on children’s menu. Previous method of using white out to block the asterisk has failed multiple times. A more permanent solution is required to remove asterisk from menu. New menus must be printed if unable to permanently remove asterisk from menus. - VR - Verification required within 10 days to ensure menus have been corrected. - *NOTE: Points deduction not increased due to no cheeseburgers observed undercooked for children during inspection. Full points will be deducted at next routine inspection if issue persists. |
|
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 pork carnitas at 108F after cooling on prep table at room temperature for 2 hours per PIC. Carnitas did not meet required cooling parameters. - CDI - PIC voluntarily discarded pork.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed pan of onions and jalapeños stored on top of steam table holding below 135F but lacking a label to indicate 4 hour holding period for product. TPHC written procedures present in facility for product. - CDI - PIC voluntarily discarded product. Ensure 4 hour holding labels are included on products held on TPHC. |
|
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 pork carnitas cooling on prep table at ambient temperature not meet required cooling parameters (see violation #20). Products cannot be cooled at ambient temperature. Utilize ice baths or shallow pans in WIC to quickly cool. - CDI - PIC voluntarily discarded product. Education provided on improving cooling methods.
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. Contact licensed pest control operator to treat for insects. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 bowls stored in rice for scoops. Utilize a handled utensil to scoop rice. - CDI - PIC removed bowls from rice. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored intermingled with dry goods in dry storage area. Designate an area separate from food items for storage of employee belongings. |