| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
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. Observed eight risk factor violations noted during the inspection. EHS will return to determine if PIC knowledge and violations have been corrected. 10-Day VR
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee beverages on prep surfaces throughout the inspection. CDI- PIC advised employees to relocate drinks to designated areas. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two food employees use their bare hands to turn off facet at hand washing sink. Observed an employee go into the back kitchen then return to prep line to serve food without a handwash or glove change. EHS advised PIC of incorrect hand wash. CDI- PIC advised employees to rewash their hands the correct way. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items in the WIC and in the chicken WIC that were uncovered and not in active cooling.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored next to liquid eggs and RTE peppers. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed equipment parts, a slicer, scoops, veggetable chopper, and metal pans that were stored as clean with visible food debris. CDI- PIC took items to be w/r/s.
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 .
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed that the high temp dish machine reached 158F. Facility must refrain from using the dish machine until it has been repaired. Facility must utilize 3-compartment sink. Due to volume of dishes at the facility EHS told facility they must use only single service items until EHS’ verification visit. 3 dayVR Required.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce and lettuce and cut tomatoes in the WIC cooling. Tomatoes were at 46F and cut lettuce was at 47F. Food had been prepped at 8:30AM. After 30 minutes EHS temped items again and they were above 41F with only 30 minutes left in the cooling period. Food would have missed cooling parameters if EHS did not intervene. CDI- Items were placed on sheet tray in WIC. After 15 minutes items had cooled to 41F.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and two containers of cooked rice being hot held in an alto sham below 135F. See temp chart. CDI- PIC moved items to oven to reheat. All items were reheated to 165F. REPEAT. Full Points.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa, cut lettuce, avocados, corn salad, provolone, tomatoes, and feta at a prep unit above 41F. PIC stated that items were prepped and placed into unit around 9AM. CDI- EHS allowed PIC to place items into WIC to cool since they had recently been placed on the line.
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 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 no date mark on clicked tomatoes in grill drawer. CDI- PIC voluntarily discarded the item.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 several items in the WIC cooling in containers with tightly closed lids and items that were cooling stacked on top of each other. These methods do not allow for adequate cooling. CDI- PIC opened all the lids to the containers of food that were cooling.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in a solution with 0ppm of sanitizer. CDI- PIC took all buckets to be refilled. The sanitizer tube was slightly disconnected at the dispenser. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on sliced avocados inside flip top unit. CDI - Products taken for proper washing. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee using a cloth to dry dishes in the dish pit. EHS educated PIC on the need for air drying. CDI- PIC directed employee to stop drying with cloth and had all dishes that were dried with a cloth re washed, rinsed, and sanitized.
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes wet stacked on clean dish storage racks. CDI- PIC took items to dish pit to be re washed, rinsed, and sanitized. REPEAT. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have an accurate irreversible measuring thermometer. EHS’ dish plate thermometer ready 158 while facilities read 154. Calibrate thermometer or replace if needed. 10 Day VR Required. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink. Repair as soon as possible. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with food for the facility in the WIC. Employee food must be stored in a separate area from facility food that prevent contamination. CDI- PIC removed employee food items.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed the fans in the chicken WIC in need of cleaning. There was visible dust in the WIC and exposed food. Clean the fans so that food is not exposed to dust. |