| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed PIC unable to ensure food safety and handling are being met for date marking, cooling methods, cold & hot holding, maintaining proper hot holding temperatures, food protection, food contact surfaces and failure to maintain facility pest free. CDI by instruction. -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed dead cockroach on rice inside rice bin. CDI - Food voluntarily discarded. -1- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food inside of reach-in units. -0- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine with a chlorine sanitizer concentration of 0 ppm according to test kit. Dish machine was primed 2x with no changes to sanitizer concentration. PIC contacted Carolina Chemical Corporation (CCC) to dispatch a technician. CCC tech arrived onsite and completed repairs during today’s inspection. Chemical sanitizer concentrations now reading 100 ppm. -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed roasted chile at steam table in kitchen with temperature of 118 F. All other foods registered > 135 F. PIC stated that items were placed there an hour prior. CDI - Product reheated above 165 F.***No escalation of points due to improvement since previous inspection. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods such as red and green salsa, raw beef and lettuce (filled over the brim) at 2x prep tops and 1x reach-in unit cold holding > 41 F. Refer to temperature chart. PIC advised that these foods were not taken out for today’s services. CDI - Foods voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
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 24 hrs. - Pf. Observed no date marking on cut lettuce, diced tomatoes (2x), cooked chorizo and cooked chitterlings. PIC confirmed yesterday as prep date. CDI - Foods date marked.
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 wrong label for chicken tamales inside the walk-in cooler and no date marking on hot dogs in reach-in unit. PIC confirmed tamales were prep date as 8/5/23 but could not verify hot dogs. CDI - Tamales date marked and hot dogs voluntarily discarded. -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
|
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 bottle of Orthene Fire Ant Killer “For Home Only” under prep sink. CDI - Bottle discarded. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 containers of diced tomatoes cooling inside of upright reach-in unit. No change in temperatures observed after 25 minutes. Refer to temperature chart. Items had been placed into unit moments prior to inspection. CDI - Foods transferred to walk-in cooler which began to cool down towards < 41 F after 20 minutes. -1-
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. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door being utilized. Screen door is unable to close completely. EHS recommends keeping back door closed or allow screen door to close completely. -1-
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live cockroaches throughout the facility during today’s inspection. PIC states that the facility is working with a PCO.***Recommend increase in pest control management.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead cockroaches wedged in between a wall outlet and 1x settled in rice inside rice container. CDI - Rice voluntarily discarded. Other deceased insects removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal containers wet stacked on utensil shelving unit in dish room. CDI - Utensils separated to allow for proper air drying. -0- |
|
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 ice building up on edges of walk-in freezer door frame. Also observed water pooling in bottom of prep unit. Have unit checked to make sure it is functioning properly. -0- |
|
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 insufficient hot water at 3-compartment, prep sink and hand washing stations. Temperature in all areas registering at 83 F. -0.5-
***Facility has been placed on immediate suspension due to 15A NCAC 18A .2654. Failure to maintain hot water for hand washing, food preparations and proper washing, rinsing and sanitizing of utensils and equipment. ***3-DAY VERIFICATION IS REQUIRED. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak under dish machine. Also observed no plumbing line available under dish room’s hand washing sink. PIC states that the sink is under repairs since yesterday. PIC advised by EHS to contact plumbing technician to complete repairs and re-attach missing part. Employees observed utilizing additional hand washing sink that is adjacent to the dish room. -0- |
|
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 hood system with heavy grease build up. Last cleaning performed 2/2023. Facility overdue for it’s hood system cleaning. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
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 personal bottled beverage on top of prep counter next to foods. CDI - Drink removed. -0- |