| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC did not know cold holding temperature requirement for TCS foods. PIC stated she was a new manager and wasn’t fully aware of all the rules of food safety. Cook was aware of most of the temperature requirements, cross contamination, sanitizer concentration, final cook temperatures, etc. CDI - Manager educated on PIC duties and given handout that had the required duties of the person in charge. 0 pts. Different circumstances from last inspection so 0 points taken. REPEAT
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. No employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
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 PIC could not find any proof of education or other documents showing that employees are required to report the “big 5” symptoms and “big 6 illnesses” to the person in charge. CDI - PIC educated on employee health and e-mailed sample employee health policies in english and Spanish.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Cook observed putting tomatoes on plate with bare hands. Employees must not handle ready-to-eat foods with their bare hands. Use single-use gloves or a utensil instead of using bare hands. CDI - Employee educated on bare hand contact and discarded the tomatoes.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife sharpener observed on back hand washing sink at start of inspection. Do not store items in hand washing sinks. Hand washing sinks shall only be used or hand washing and no other purpose. CDI - Knife sharpener removed by employee. 0 pts. |
|
20
|
0
|
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. Rice measured 89F after cooling for 2 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Rice discarded by cook. 0 pts.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Huevos rancheros are served with 3 fried eggs cooked to order. No asterisk is on this menu item tying it to consumer advisory on the bottom of the menu. VR - Verification required within 10 days that establishment adds asterisk to huevos rancheros on menu. |
|
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 Rice cooling in bus tub with lid on tub at 100F at start of inspection. Cook stated it began cooling 1 hour ago. Use thinner portions, leave cooling TCS foods uncovered/loosely covered, etc. CDI - Cook put food in a thinner pan but left it on prep table during remainder of inspection so it still measured 89F after cooling for 2 hours. Cook was educated on cooling and cooling methods and he discarded the rice.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Single-use containers that food was received in are being reused. Do not reuse single-use food containers. Containers are not made to hold up to repeated washing. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gasket present on door of upright freezer and door of sandwich cooler. Some shelves are chipping in walk-in cooler. Repair/replace listed equipment. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Clean grease buildup underneath fryer. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Waste observed on ground around dumpsters. Maintain refuse area clean and keep waste in dumpsters with lids/doors closed to prevent attracting pests. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of deli slicer. Do not store personal items on food-contact equipment. CDI - Jacket removed and employee instructed to wash, rinse and sanitize slicer before use. |