| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures in facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed food residue and debris in hand sink near prep table up front upon arrival. Do not discard food into hand sink. Hand sink is only to be used for handwashing. - CDI - Education provided. PIC cleaned and sanitized hand sink. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed opened bag of raw radishes and one container of cooked carrots and jalapeños stored directly on top of pan of raw steak in WIC. - CDI - PIC voluntarily discarded radishes and moved container of carrots and jalapeños. - *NOTE: RCP to be implemented within 3 days for continuous storage order violations.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed various food products, including dry storage food items, throughout facility lacking covers. Cover all food items while in storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of greater than 200ppm at three compartment sink. - CDI - PIC diluted sanitizer to 100ppm chlorine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed deli slicer stored clean with visible chemical residue present. Meat cutter stored clean observed to have food residue present as well as beginning to rust. Also observed various dishes stored clean and stacked with sticker/sticker residue present. PIC moved items to three compartment sink to be cleaned and sanitized. - VR - Verification required within 10 days to ensure dishes are being properly cleaned and stored.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed two containers of cecina (cooked beef) holding between 49-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 120-170F. Per PIC, burner is turned off and on throughout the day. - CDI - PIC rapidly reheated product to above 165F and agreed to maintain heat source continuously.
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 |
No |
No
|
No |
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 various products such as smoked pork, cooked tamales (chicken, cheese, and pork), salsas for marinating raw products, cooked jalapeños and carrots, and cooked beef lacking date mark labels. PIC added date mark labels appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place.
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 various salsas stored in glass door RIC date marked 9/9-9/13. Per PIC, salsas were prepared the previous day on 9/8. - CDI - PIC corrected date mark labels to reflect day of preparation.
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 multiple spray bottles of various chemicals (sanitizers and degreaser) lacking labels. - CDI - PIC labeled spray bottles appropriately.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed chemicals for tortilla maker machine stored above flour for tortillas. - CDI - PIC moved chemicals beneath flour. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 two containers of cecina (cooked beef) cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans.
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 . |
|
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 working containers lacking labels. Label all working containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in dry storage area. Contact licensed pest control operator to treat for flies. |
|
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 various food handling employees lacking hair restraints. Utilize hair restraints. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed styrofoam cups with no handles stored in sugar. - CDI - PIC voluntarily discarded cups and replaced with handled utensils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans wet stacked in clean storage area. Allow dishes to air dry prior to stacking. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed parchment paper and plastic cups stored in bathroom. - CDI - PIC removed items from bathroom.
4-502.13 Single-use and single-service articles cannot be reused. - Observed single use containers being reused to store TCS foods and spices. Do not reuse single service containers. |
|
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 in reach-in freezer and on shelving throughout facility, with emphasis in WIC and dry storage area. Clean and increase cleaning frequency to maintain clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed leak under handsink near prep table in front of the house. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 floors and walls in need of cleaning throughout facility, with emphasis in WIC and near tortilla maker. Clean and increase cleaning frequency to maintain clean. |