| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 - Observed employee health policy poster posted on MFU but no signed copies of policy/acknowledgements of policy present. - CDI - All present employees reviewed and signed poster. Maintain signed poster on MFU.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed vomit and diarrhea clean up plan in English and Spanish. EHS will also provide a printed copy at follow up visit. Maintain written procedures on the MFU.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. - Hot water at handsink observed at 80F prior to MFU running out of water. Increase water temperatures to maintain at least 100F.
6-301.11 Provide soap for handwashing at each handsink. - Pf - Soap not readily accessible at handsink upon EHS arrival. - CDI - PIC provided soap. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed lamb holding below 135F on flattop grill (see temperature chart). - CDI - PIC voluntarily discarded lamb.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed TCS items in multiple refrigeration units holding above 41F (see temperature chart). PIC voluntarily discarded products as they had been on the MFU for more than 4 hours. - VR - Immediate suspension issued. Verification required within 3 days to ensure all refrigeration units have been repaired prior to MFU resuming operations.
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 . |
|
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 various squeeze bottles of condiments lacking labels. Label all working containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed MFU operating with back door open and unscreened window open between customer orders. Keep closed or install mesh screens, fans, or some other form of protection against insect or rodent entry. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. Utilize proper hair restraints. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed damaged gasket in lowboy portion of flip top prep unit. Replace gasket. |
|
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 food residue and debris on the interior and exterior of equipment on MFU. Clean and increase cleaning to maintain clean. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures. - Pf - MFU ran out of potable water under pressure during inspection. - VR - Immediate suspension issued. MFU cannot resume operations until EHS verifies potable water under pressure is supplied at all fixtures on MFU and lifts immediate suspension. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed significant leak from water pump. MFU potable water supply depleted during inspection due to leak. Repair. |