| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations throughout the inspection. **10 DAY VERIFICATION REQUIRED** -1-
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle invoices and begin to don new gloves without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near tortilla machine. -CDI- PIC replenished soap supply.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near prep sink. -CDI- PIC replenished paper towel supply. **REPEAT** -2-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food splash and residue in handsink. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over RTE onions. Observed raw shrimp stored over cooked meat. Observed raw chicken stored over RTE salsa. -CDI- PIC Corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw pork chop in RIF. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed 2 large pork cutlets stored in RIF with no protective covering, contacting exterior plastic coverings/surfaces of other foods. -CDI- PIC placed items in protective plastic covering. **REPEAT** -1.5- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris and stored in PIC’s apron with no cap or other protective covering. -CDI- EHS educated PIC on cleaning frequency of thermometer and proper storage and PIC cleaned thermometer.
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee placing dishes in chlorine sanitizer water for less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and items placed back in sanitizer water for appropriate contact time. -0-
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
|
0
|
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 stuffed peppers prepared yesterday at 43F and large container of mole prepared yesterday at 45F. -CDI- PIC voluntarily discarded items. -0-
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
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 135F. **REPEAT** -3
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in WIC and sliding display case above 41F. Refer to temperature chart. Observed ambient air of WIC at 39F. Per PIC, items in display case were prepared today. -CDI- PIC voluntarily discarded items in WIC and placed items in display case in WIC to cool back down. **EHS OBSERVED SMALL GAP IN DOORFRAME OF WIC. EHS TO CONDUCT FOLLOW UP VISIT FOR WIC TO ASSESS COLD HOLDING.** **REPEAT** -1.5-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed housemade sauces improperly date marked/past discard date and one type with no date marking at all: jalapeño and tomatillo sauce 4/3-4/10 (discard should be 4/9, and discard date passed), red tomato and jalapeño and heat treated chile arbol sauce 4/2-4/9 (discard should be 4/8, and discard date passed), cooked jalapeño and avocado sauce (no date), Tomatillo and jalapeño sauce 4/2-4/8 (past discard date), cooked chili and oil sauce 4/1-4/8 (discard should be 4/7, and discard date passed). Observed beans in WIC date marked 3/27 (discard 4/2) and housemade tomatillo salsa 3/30 (discard 4/5). Observed other items in WIC, that were above temperature. When EHS asked PIC why items were above temperature, he stated that items were prepared today. These items had date marks that were not today’s date. PIC stated that the stickers had not been removed. -CDI- PIC voluntarily discarded all items. EHS educated PIC on proper date marking, ensuring stickers are removed during washing process, and ensuring that any sauces that are portioned and placed in RIC at FOH are properly date marked, according to original preparation date, not the date that they were portioned and placed in RIC. -0-
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 |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with no label. -CDI- PIC properly labeled items.
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 a bottle of raid. -CDI- PIC removed. **REPEAT** -2- |
|
33
|
0
|
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 stuffed chili peppers and mole sauce prepared prior day that did not meet cooling parameters. Stuffed chili peppers were found cooling in small container, densely packed with a lid and mole sauce cooling in large plastic container with a lid. Observed lamb cooling at ambient air at low cooling rate in large metal pot. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and lamb separated into smaller containers and placed in WIC to facilitate rapid cooling. -0-
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 squeeze bottle and large container with white substance with no labels. |
|
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 crawling pest on prep sink. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed pot of lamb cooling stored next to mop bucket with mop handle slanted over pot. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 cups being used in sugar and small plastic ramekin being used in garlic powder container. Neither of these items have handles. **REPEAT** -0.5-
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle stored inside lamb, touching lamb. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on ensuring to air dry, and not cloth drying and items placed back at dishpit to be W/R/S. -0- |
|
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. Observed small air gap above top of WIC door when door was fully closed. Repair so there is no air gap. **REPEAT** -0.5-
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed dried chicharron and raw lamb stored in garbage bags. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a temperature of 99F. -CDI- PIC corrected to above 110F.
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pots that cannot fit into 3-comp sink. **10 DAY VERIFICATION REQUIRED** **MUST DEVELOP CLEANING SOPS FOR OVERSIZED POTS OR REMOVE POTS FROM FACILITY** -0.5- |
|
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 buildup on NFCS of tortilla machine and dry storage shelving and interior surfaces of RIFS. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 some cracked floor tiles in BOH and in floor of WIC. Repair.
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 vent covers above RIF with heavy dirt/debris buildup. Observed tops of paper towel dispensers near 3-comp with debris buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of foil containers. Observed employee food stored above retail food in WIC. Observed employee food commingled with retail food in sliding display cooler. Observed large speaker stored on top of prep table. -0- |