| 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
Observed no PIC present at the facility at the start of the inspection.
CDI: PIC showed up to the facility at 9:35AM to assist EHS for inspection.
PIC shall be present during all hours of operation. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the start of the inspection.
CDI: PIC who is a CFPM showed up to the facility at 9:35AM.
A CFPM shall be present at the facility during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a box of unwashed strawberries stored above RTE cakes cooling inside the WIC in the bakery section.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a container of raw milanesa chicken stored above RTE salsas inside lowboy cooler 1.
CDI: Food employee corrected storage order to prevent contamination. EHS provided PIC with storage order guidelines handout to help serve as a visual aid for employees.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a carton of Lactaid milk stored inside a bain marie that had less than half of the container filled with ice, temping above 41F (see temp chart) and stored at the customer self-serve area. Food employee stated that she pulled it out of the WIC and in the container to place at the customer self-service area at 8:00AM.
CDI: EHS allowed food employee to move the Lactaid milk into the WIC to rapidly cool down and bring to 41F before placing back into the ice bin at the customer self-serve area.
Observed a large box half full of flats containing raw shell eggs, out at room temp stored under a prep table in the bakery side of the facility, temping above 41F (see temp chart). One of the bakers stated that he would use all of these eggs to prepare different pastries throughout the day, but was not observed actively using the eggs for the duration of the inspection time. Facility does not have TPHC procedures for holding eggs out on time. The same baker stated that the eggs were taken out of the WIC less than two hours prior to EHS' observation.
CDI: PIC had employee move the eggs into the WIC to cool down and keep stored there to prevent eggs entering the Temperature Danger Zone again.
Observed a large stockpot full of house-made salsa roja temping above 41F (see temp chart), stored inside the WIC. Date-mark showed that it was prepared yesterday. PIC explained cooling method for the salsa, stating that they use an ice bath in a prep sink to cool it down until it reaches 41F, then cover it with the lid and place it into the WIC. Food employee also mentioned that the stockpot had not been taken out at all today from the WIC.
CDI: PIC voluntarily discarded large stockpot of salsa roja, since it had surpassed the cooling window.
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 |
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 a large container of flautas (stuffed with TCS ingredients) date-marked with a prep date of 5/01, stored in lowboy cooler 1.
CDI: PIC voluntarily discarded food item since it had surpassed the time/temperature window.
Observed a container of pico de gallo that was date-marked with a prep date of 5/03, and a discard date of 5/10. EHS explained the date-marking rules again for TCS food items, and that the date it was prepared is considered "Day 1."
CDI: PIC had food employee create new date label with the correct discard date of 5/09 (end of day today).
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled spray bottle stored in the chemical storage box. PIC stated the unidentified liquid is degreaser.
CDI: Food employee labeled the spray bottle as "degreaser." |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed soiled single-use wax paper lining the cutting boards at both make tables. PIC stated that the food employees change the wax paper out every 30 minutes. EHS explained the purpose of single-use articles and suggested just using the plastic cutting boards that were visibly in good shape at the make tables.
CDI: Food employee voluntarily discarded all wax paper lined at the cutting boards. |
|
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.
Observed damaged gasket inside lowboy cooler 1.
Replace damaged gasket. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf
Observed a food employee actively engaged in manual ware-washing at the 3-compartment sink, where the wash solution was temping below 110F (see temp chart). Detergent used in the whole facility does not mention a "minimum temperature to be deemed effective" statement.
CDI: PIC had food employee drain the wash basin and refill with wash solution temping above 110F. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior walls of the microwave at the bakery section of the facility heavily soiled with food debris/residue. Food employee stated they use this microwave to melt chocolates that will be used for production of their pastries.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water leak from the cold water faucet at the can wash in the taqueria side of the facility.
Repair water leak. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin inside the women's restroom.
Obtain a covered waste bin for the proper disposal of sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects. Dumpsters were not full.
Keep waste stored inside the waste containers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 a broken floor tile at the can wash on the taqueria side of the facility.
Repair broken floor tile so that it is smooth and easily cleanable. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one lightbulb out in the hood system.
Replace with new lightbulb. |