| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 on MFU, but PIC unable to provide signed copies of employee health policies or answer questions related to employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies in Spanish for employees to sign. Present employees signed copies. Ensure all staff are trained on policy and maintain signed copies on MFU.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
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 above raw beef and pork in RIC. - CDI - PIC moved raw chicken to below raw beef and pork.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 chicken, chorizo, pork, and beef holding below 135F (see temperature chart). Per PIC, items were cooked one hour prior to EHS arrival. - CDI - PIC placed items on TPHC and agreed to continue doing so moving forward. PIC completed TPHC written procedures form while EHS present.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in small flip top prep unit (see temperature chart). PIC moved some items to other working refrigeration and placed remaining items on emergency TPHC to be discarded at 2PM. - VR - Verification required within 3 days to ensure unit has been repaired. - NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 - REPEAT - Observed two unlabeled spray bottles of chlorine sanitizer. - CDI - PIC labeled spray bottles ‘sanitizer.’
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - REPEAT - Observed two spray bottles of sanitizer stored on prep surface directly next to open container of green salsa. Do not store chemicals near food items. - CDI - PIC removed spray bottles from prep surface. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed two large plastic bags of raw beef thawing in three compartment sink without running water. - CDI - PIC moved items to reach-in freezer. - *NOTE: Processing of raw meats is prohibited on MFU due to limited sink/prep space. Thawing in this capacity must occur at commissary. Permit action may be taken for future violations. |
|
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 working containers of water, oil, and seasoning lacking labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door to MFU open during inspection. - CDI - PIC closed mesh screen door. - *NOTE: No point deduction due to absence of pests on MFU. Points will be deducted at next routine inspection if violation persists. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored on prep table. Store wet cloths in sanitizer bucket between uses. Also observed chlorine sanitizer concentrations well above 200ppm (bleached out test strip) stored in spray bottles. PIC corrected sanitizer strength by emptying bottles and refilling with water. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service trays stored outside of their original protective packaging yet not inverted or protected by other means. - CDI - PIC inverted single service trays. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.15 Mats and duckboards shall be removable and easily cleanable. - Observed cardboard used as mat on floor of MFU near flat top. Cardboard is not cleanable and cannot be used for this purpose. Remove cardboard. |