| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC food protection manager certification is expired. -1- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed employee rinse hands with donned gloves at hand washing sink. CDI - EHS intervened, educated. Employee discarded gloves and properly washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two employees wash hands and turn faucet off with bare hands before beginning food prep. CDI - EHS provided instruction on proper hand washing procedures and instructed employees to re-wash hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed illegible hand washing guidance posted at kitchen hand washing sink. CDI - EHS provided guidance during inspection. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods uncovered inside of refrigeration units. CDI - Foods covered. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine sanitizer concentration reading at 0 P.P.M. It was discovered that the bucket for sanitizer solution was empty. CDI - PIC replaced with new sanitizer bucket. Dish machine primed, ran and sanitizer reading at 100 P.P.M.
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.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple plastic and metal containers with sticker residue and food debris stored as clean on shelving unit. CDI - All utensils relocated to 3-compartment sink and W/R/S. -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: 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. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be > 41 F inside prep unit and reach-in units. Refer to temperature chart for details. Items were confirmed to have been placed into cold holding prior to today’s inspection. Upon further investigation, it was discovered that the entire prep unit across from the stove was malfunctioning. CDI - Items on top unit placed on emergency TPHC, remaining were relocated to reach-in freezer to rapidly cool down towards < 41 F. -3-
***3-DAY VERIFICATION REQUIRED.
For more information, please visit: http://meck.co/FoodSafety 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. |
|
33
|
0.50
|
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 several TCS foods such as: Chicken flautas, queso fresco, cooked shrimp and cut lettuce cooling in ambient temperatures on a speed rack, shallow ice baths and in reach-in units. Refer to temperature chart for details. CDI - EHS educated, items on speed rack and some from the reach-in were transferred to reach-in freezer, deep ice bath made for cut lettuce. -0.5-
For more information, please visit: http://meck.co/FoodSafety 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. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 0 P.P.M. CDI - PIC refreshed bucket of sanitizer with concentration of 50 P.P.M. -1- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several multi-use cups, multiple pans and containers wet stacked at utensil shelving units. CDI - Utensils re-located to 3-compartment sink to be W/R/S. -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT 4-501.11 Maintain equipment in good repair. Observed entire prep unit unable to maintain foods < 41 F. Water observed to be pooling inside. Also observed torn gasket at one of same unit’s cold drawer. Repair. -0.5- |