| 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 - Observed PIC unaware of employee health policy information, bare hand contact requirements, employees not properly trainied on proper glove use/handwashing requirements, use of ware washing sink for preparation of raw foods with clean and soiled utensils stored in close proximity, soiled mulituse equipment and improper washing, rinsing and sanitizing of utensils. PIC shall implement training to ensure violations noted here are properly addressed.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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 - EHS observed policies posted on wall but PIC was not aware of employee health requirements. PIC described illnesses that are not associated with foodborne illnesses. CDI - Discussed the importance of employee health with PIC and walked through the policy with PIC. Recommended that all employees sign policy as proof for training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. - Observed employee drink stored above the flip top prep table. CDI - Drink moved to a location that would not cause contamination. |
|
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 - Observed food employee touching ready to eat chicken with bare hands. When questioned PIC stated that employee just washed hands. PIC was provided training that ready to eat foods shall not come in contact with bare hands. CDI - Chicken discarded.
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 |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed food in walk in freezer contaminated with leaking water from condenser. CDI - Food discarded. Observed ingredient mix (salt sugar msg) stored under prep table visibly wet. CDI - Item discarded. |
|
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 broccoli in the cardboard box stored above cut uncovered cabbage. Establishment must ensure that all ready to eat foods are stored above unwashed fruits or vegetables.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed food in walk in cooler, walk in freezer, and reach in cooler uncovered. All foods were cooled down properly which requires foods to be covered.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employees go from working soiled areas to food prep and touch face to food prep with gloves on. CDI - Employees removed gloves and washed hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed soiled containers stored as clean. Observed container stacked with another container that still had label on exterior. Observed meat grinder soiled with visible raw meat debris. CDI - All items placed at three compartment sink for cleaning.
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 .
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed utensil that required cleaning before use not be properly washed, rinsed, and sanitized. All utensils and equipment shall go through proper wash, rinsed, and sanitizing prior to use. CDI - EHS required PIC to properly fill W/R/S vat in order to effectively rewash utensils. Utensils washed properly.
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 .
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P - Observed rice scooper held overnight and to be used for service without cleaning. CDI - Scooper properly 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 . |
|
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 breaded and steamed chicken stored in prep top reading 43-44F. Both items were overfilled. CDI - Chicken was discarded.
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
|
1.50
|
Proper date marking & disposition |
No |
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 food not dated throughout the establishment. Observed food dated for 5/14 but was not prepared today. Establishment was observed labeling food while conducting the inspection. Establishment must create a system to ensure foods are labeled properly on the date that it was prepared or cooked. VR Verification will be conducted to ensure system is in place.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Observed no written procedures for TPHC that is used for rice, chicken wings, garlic and oil, and sauces containing garlic and oil. VR required for TPHC form completion.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. - Observed foods on time being labeled when entering the kitchen. All foods shall be properly labeled when removed from refrigeration. CDI - PIC changed time to proper time of 10:45AM. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed one container of insect killer in establishment. CDI - Item removed. |
|
33
|
0.50
|
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 - Observed shrimp cooling under running water that read 75F. Water halted any additional cooling due to the water temperature. Water can allow for a quick shock of product but unless ice is used it will not cool the product quickly. Product should be placed in WIC after initial shock. CDI - Items portioned and placed in WIC for continued 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chicken sitting in three compartment sink reading 55-60F. Chicken was stored directly in the 3-compartment sink vat. Observed pork thawing at room temperature. CDI - Chicken was processed and placed in WIC for cooling. Pork was still frozen and placed in WIC for thawing.
Establishment has a two compartment sink prep sink and should use this for thawing as the three compartment sink should be used for dish washing only. |
|
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 multiple containers holding corn starch, sugars, and flour without labels. Observed multiple sauce and ingredients on spice rack without labels. Label all items that are not easy to identify |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed foods in WIF stored on the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed two dented cans along top seam stored with cans that are not dented. PIC stated she separates the next to each other. Cans that are dented shall not be stored with cans that can be used. CDI - Dented cans removed.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed warewashing sink used as prep sink and soiled equipment stored in adjacent washing vat. Ensure equipment is washed, rinsed and sanitized and only used for that task and washed and sanitized between tasks. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.- Observed sanitizer bucket used for holding wiping clothes reading less than 50 PPM chlorine. CDI - Replaced with new batch of 50 PPM chlorine.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed sanitizer bucket with food debris. CDI - Replaced with new water. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed several containers with handles stored in the food. Observed several containers used without a handle. CDI - Handles moved and containers with no handles discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed grocery bags used to store food. Observed plastic containers used for storage non-food items used for food. All items that are used for food shall be made of material listed above. Discontinue use of these items.
4-501.11 Maintain equipment in good repair. - Observed walk in freezer with ice build up. Repair. |
|
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. - Observed detailed cleaning needed of walk in cooler shelves. Remove use of cardboard boxes and liners for adequate cleaning. Observed cleaning needed in exterior and interior of reach in unit. Observed cleaning needed in all shelving throughout establishment. Observed several food containers with significant buildup on the exterior of items in walk in cooler and reach in units. Ensure that containers are properly cleaned and sanitized. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 cleaning needed in WIC under shelving. Observed general floor cleaning needed throughout. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. - Observed walk in cooler at less than 1 FC. Additional lighting needed to be 10 FC.
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 food for food employees stored commingled with food for the restaurant in the chest freezer, walk in freezer, walk in cooler, and dry storage areas. Ensure all food for employees are stored properly.
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood vent in need of cleaning. |