| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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 PIC unable to ensure food safety and handling are being met for date marking, food protection, reheating temperatures, maintaining proper hot and cold holding temperatures, food storage, food storage order, cleansing of food contact surfaces, storage and handling of toxic substances, maintenance of equipment and physical facility. -1-
*A follow-up visit will be made to ensure compliance on foodsafety management and procedures.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed frying pan stored in hand sink and employee use same hand sink to fill pitcher with water. CDI - Frying pan removed from hand sink and employee redirected to use prep sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at hand washing sink near 3-compartment sink. CDI - PIC provided paper towels. -1- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed opened container of raw chicken stored directly above opened container of raw beef in the reach-in unit. CDI - PIC educated on storage order and rearranged products to prevent cross contamination.
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. Observed boxes of unwashed produce stored over opened container of hominy in the reach-in unit. CDI - PIC rearranged storage order for compliance.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered foods stored inside various refrigeration units. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm build-up on inner corner walls of ice machine. Thorough cleaning needed. -0- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed lengua being reheated at steam well since beginning of inspection. CDI - Lengua reheated > 165 F at flat top grill. -1.5- |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed carnitas hot held at 52 degrees F. CDI - PIC voluntarily discarded product. -0-
For more information, please visit: http://meck.co/FoodSafety 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
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked ground beef cold held at 46 degrees F. Product not used today according to PIC. CDI - Product voluntarily discarded. No escalation of points due to improvement observed. -0-
For more information, please visit: http://meck.co/FoodSafety 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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on containers of cooked chicken, ground beef, birria meat and carnitas (2x ct). CDI - PIC educated on importance of date marking and disposition; all items with exception to ground beef and cooked chicken were traced back and date marked according to prep dates of 10/20. Other products voluntarily discarded by PIC. -1.5-
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing lysol. CDI - PIC labeled for compliance.
REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed unlabeled spray bottle of lysol stored on prep table surrounding consumer goods and clean utensils. CDI - Chemical relocated for proper storage by PIC. -2- |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked boxes of produce on floor in back of kitchen. According to PIC, these were from this morning’s delivery. Also observed no lid on beans in bulk storage container. -2- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all three food employees preparing foods without hair restraints. -0.5- |
|
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 soiled wiping cloth on cutting board of prep unit and no visible signs of sanitizer solution being used to sanitize food contact surfaces. CDI - PIC prepared sanitizer solution registering at 100 PPM Chlorine. Soiled cloth removed. -0- |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed half and whole avocados stored at the prep top with their stickers intact. CDI - Employee instructed to discard half and thoroughly wash remaining products. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed three heavily damaged rubber spatulas stored at utensil shelving unit. CDI - PIC voluntarily discarded damaged utensils into nearby trash can.
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on 2-door freezer (left door). Observed two missing handles on two microwave doors. Also observed chipping paint on non-food contact surface of slicer. Replace/repair. -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls in disrepair behind clean utensil shelving unit in dish pit.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pinball machine stored in back of kitchen (in front of dry storage area).
REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water pooling on flooring underneath and in front of standing reach-in unit in back of kitchen. -1- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s purse stored on top of beverages in back of kitchen.
REPEAT VIOLATION: 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 foods stored with and above resale foods inside reach-in unit. -0.5- |