| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - REPEAT - Observed multiple foodborne illness risk factors out of compliance including shellstock tag retention, cooling of food, monitoring temperatures during cooling and holding, cold and hot holding issues, burgers on children’s menu offered undercooked, items lacking date mark labels, and storage order issues. - VR - Verification visit required to ensure active managerial control has been obtained on risk factors.
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 - Observed employee health policy in facility but no signed copies maintained. - CDI - EHS discussed requirements with PIC. PIC agreed to have all employees review and sign policy and to maintain all signed policies. - *NOTE: Points will be deducted at next routine inspection if no signed policies are available.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - REPEAT - Observed three shell stock tags from December lacking a date for when the last shellstock was used from the container. PIC unsure of this date. No oysters observed in facility. Per PIC, oysters have not been ordered this month but a shipment should be coming in next Thursday. - VR - Verification required within 10 days to ensure tags are being maintained properly.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp and tilapia offered denoted with an asterisk on menus to be offered raw or undercooked. No parasite destruction letters available in facility for these items. Per PIC, items are not offered raw or undercooked. - VR - Verification required within 10 days to ensure parasite destruction letters have been obtained or asterisks have been removed from items on menu. |
|
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 - REPEAT - Observed raw chicken stored above raw pork and raw beef in lowboy portion of two door flip top prep unit. - CDI - PIC corrected storage order by moving raw chicken below raw pork and beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cheeseburger on kids menu denoted by asterisk to be offered raw or undercooked. Remove asterisk from cheeseburger on menu and fully cook all burgers for children. - VR - Verification required within 10 days to ensure menus have been corrected. |
|
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 pinto beans and carne asada holding above 41F in walk-in cooler from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded beans and beef. EHS provided cooling handouts in Spanish to PIC via email and strongly recommended all employees watch training video on cooling. - *NOTE: Risk control plan may be implemented at next routine inspection should 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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed pan of jalapeños and onions holding below 135F stored on top of steam table (see temperature chart). - CDI - PIC placed items on TPHC. EHS provided TPHC written procedures form via email to PIC. EHS will verify form is completed correctly at follow up visit.
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 . |
|
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 both flip top prep units (see temperature chart). Per PIC, all items are moved to the WIC overnight and the prep units were set up within 1 hour prior to EHS arrival. PIC placed items needed immediately for service on TPHC while on ice and placed items not immediately needed in WIC to quickly cool. PIC contacted refrigeration technician and technician arrived while EHS present. Compressor was replaced on larger prep unit but ambient temperatures still observed in the 50s. PIC agreed to utilize TPHC until units can be repaired. - VR - Verification required within 3 days to ensure units have been repaired.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed chicken, barbacoa, and cooked cactus stored in WIC lacking date mark labels. Per PIC, all items were prepared yesterday. - CDI - PIC date marked all items appropriately.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 three spray bottles of degreaser and one spray bottle of sanitizer lacking labels. - CDI - PIC labeled all spray bottles appropriately. |
|
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 large, deep, full plastic containers of carne asada and beans not meet required cooling parameters while cooling overnight in WIC (see violation #20). Carne asada observed covered. Do not cover items while cooling. Use multiple shallow pans and active stirring to cool items. - CDI - PIC voluntarily discarded beans and beef.
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 . |
|
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 various containers of spices lacking labels. |
|
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 one live insect crawling on wall and one dead insect in sanitizer bucket. Contact licensed pest control operator to treat for pests as often as needed. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados with stickers still present stored in prep unit for use. Ensure items are washed prior to use. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed ice scoop stored with handle in direct contact of ice in ice machine. - CDI - PIC removed ice scoop from ice machine and placed in a clean location. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil and cardboard lining shelving throughout facility. Replace cardboard and aluminum foil with a nonabsorbent, durable, cleanable material such as plastic. |
|
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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler. Clean and increase cleaning frequency to maintain clean. |
|
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 purse stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces. |