| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 during the beginning of the inspection.
CDI: PIC who has active ServSafe arrived onsite to the facility 30 minutes after the start time.
There shall be a CFPM during all hours of operation to be marked IN compliance.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs in the female restroom used by both employees and customers.
CDI: EHS provided PIC with a coupled copies of handwashing signs in both English and Spanish, and PIC posted handwashing sign in the female restroom. |
|
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 a soiled knife with visible food debris on the blade, stored clean on the magnetic strip with other knives.
CDI: PIC removed knife to be properly washed/rinsed/sanitized.
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 . |
|
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 bus tub container of cooked carnitas stored in the WIC with a prep date of 1/27.
CDI: PIC voluntarily discarded the food product since the time/temperature window had surpassed.
Observed several deli containers of packaged in-house made red salsa and green salsa (made from TCS ingredients) date marked with a prep date of 1/27.
CDI: PIC voluntarily discarded all deli containers since the time/temperature window had surpassed.
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 .
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 a container of cooked barbacoa and two containers of cooked carnitas stored in the WIC date marked with today's date. When EHS asked what time they were placed in here today to cool down, PIC stated that they were not cooked today and were actually cooked on 2/02.
CDI: PIC had food employee create new date labels for these items.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of chlorine at the service line, reading 0ppm.
CDI: PIC had food employee dump the bucket and refill with properly concentrated chlorine sanitizer. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed one of the three 3-compartment sinks (in the meat cutting room) not attached to the wall. PIC stated that they had the tiles behind the 3-compartment sink here replaced last week, and are waiting to have the 3-compartment sink repaired to be directly attached to the wall again. PIC stated that there is a work order in.
REPEAT VIOLATION. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf
Observed a large, 250 gallon container in the back room full of detergent, without a manufacturer's label. EHS wanted to see specs for the detergent to see what the minimum temperature was required for the detergent to be deemed efficient for proper cleaning of multi-use utensils and equipment at the 3-compartment sinks. There were 2 QR codes to "find more information" but EHS only found more information for the actual container itself, and not the detergent that was inside.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance and that the detergent is an approved product. |
|
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 handles and gaskets soiled with food residue on the meat display case.
Increase cleaning frequency. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed one out of three 3-compartment sinks temping at 93 degrees F of hot water.
PIC stated that this is not their main dish area, but they do utilize it.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 a large pool of standing water/liquid underneath the shelf where raw chicken boxes were stored in the WIC.
Keep floors clean.
REPEAT VIOLATION. |