| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF - PIC was not present during the start of the inspection. CDI- PIC arrived 15 mins after inspection started. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC stated there was no written procedures for vomit and diarrheal clean up. CDI- EHS provided PIC with MCPHD updated written procedures for clean up and encouraged PIC to obtain all materials for clean up and educated all staff.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
1.50
|
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 ground beef stored above and next two whole muscle pork and pork ribs. CDI- PIC corrected storage order. NOTE: Improvement from last inspection documentation is noted. However if violation is noted on next inspection point deduction will increase.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several food contact surface of utensils and beg dicer stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed barbacoa, beans, shrimp fried rice, pork ribs, beef ribs, and white rice all below 135F. CDI- PIC was able to place items on TPHC since they had been fully cooked and heated less than an hour prior to inspection according to PIC and PIC will be moving to TPHC for all items below 135F.
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 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 two containers of cooked chicken tacos and two containers of cooked pork ribs in the reach in freezer without a date. CDI- PIC was able to date items since they had been said to be cooked and cooled two days prior to inspection.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
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.- PIC had several items on TPHC for hot hold, a start time was provided and PIC stated they will be discarded or sold within the 4 hour window. A VR will occur within 10 days to ensure written procedures are provided. EHS emailed PIC the MCPHD TPHC form.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 several flies throughout the facility. |
|
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 equipment handles, shelving and cooking equipment in need of cleaning due to food and grease residue build up. Clean as often as needed to prevent and reduce the build up. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P- Observed drain line from water heater in prep sink. Observed drain line from ac unit in hand sink. A vr will occur within 3 days to ensure the connection is removed from prep sink and hand sink. |