| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf-
EHS observed a lack of managerial control in the kitchen through the observation of 6 Priority or priority foundation non-compliant items. EHS observed several repeat violations. EHS also observed foundational problems with cold holding and date marking during today’s inspection. EHS also notes that the PIC on shift was not a CFPM. EHS will return to the facility to ensure that staff and team properly trains food employees and that the knowledge gained during today’s inspections and discussion is used to improve overall food safety and handling practices. EHS provided business card for PIC to reach out and ask questions.
-10 DAY VERIFICATION VISIT-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a certified food protection manager present at the facility at all times of the facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed a hand sink with no soap present at the hand sink. Ensure that soap is maintained at all hand sinks. -CDI- PIC replaced with soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the same sink that had no soap present. Ensure that paper towels is maintained at all hand sinks. -CDI- PIC replaced paper towels at the hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE crab legs in lowboy unit. -CDI- PIC rearranged to reflect proper storage order.
Observed raw fish stored over RTE sausage both out of their original packaging in the WIF. -CDI- PIC rearranged to reflect proper storage order.
No visible contamination observed during inspection.
Ensure proper storage order is maintained in the facility.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed prep top with RTE crab legs and raw shrimp very over stacked in metal containers. Food that was over fill line was above 41F and food below fill line was 41F and below. PIC stated that the foods entered the unit approximately 2 hours prior. -CDI- Food that was above temperature was moved into the WIC to properly cool down. Food cooled by the end of the inspection.
Ensure that all CH TCS foods are maintained at 41F and below.
Further non-compliance in cold holding may lead to a risk control plan.
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 |
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).
Observed several foods present in the facility such as RTE sausage, clams, mussels, craw fish, king crab legs, and crab legs with no date marking in prep units and in stand up RICs, however all food in the WIC was properly date marked. EHS discussed date marking methods with the facility and spoke with PIC about establishing proper date marking procedures. -CDI- all items undated were discussed with staff and PIC and everything was able to be back dated.
If date marking is lacking on RTE foods on the next inspection, foods may be directed to be discarded.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 the 3 containers of dry spices on the floor with no labelling present, observed several dry spices on the grill top that was no being used in containers with no labelling present. Ensure that all working food containers are properly labeled. |
|
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 3 flies present in the kitchen throughout the inspection. Flies did not have any direct contact with food or food contact surfaces during the inspection. Ensure that facility is kept free from pests.
Increase pest control services frequency. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 large containers of dry spices stored directly on the floor in the kitchen area. Ensure that all food is stored at least 6 inches off of the floor. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several foods present employees actively working with food on cook line or on prep with no hair restraints upon EHS arrival. -CDI- After EHS started inspection, several food employees put on hair restraints. Ensure that head coverings are used by employees working with food. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several containers on the clean dish rack wet stacked together. Ensure that containers are air dried prior to stacking. |