| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 utensils stored inside hand sink. CDI - utensils removed. -0- |
|
15
|
1.50
|
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 shelled eggs and raw beef stored over washed lemons and raw pork (chorizo) stored over precooked sausages inside of upright reach-in units. Do not store raw animal foods above washed/unwashed vegetables or ready-to-eat foods. CDI - Storage order corrected by PIC to prevent cross-contamination. -1.5-
***EHS educated PIC and food employees about proper storage order of raw proteins (i.e.: beef, chicken, pork, eggs, etc.) which require higher cooking temperatures. Raw proteins must be stored below or separately from ready-to-eat foods, unwashed produce and foods requiring lower cooking temperatures to prevent cross-contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
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 sanitizer solution at 3-compartment sink reading at 10 P.P.M. chlorine. CDI - Additional chlorine added, resulting in proper concentration of 50 P.P.M.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled vegetable dicer stored as clean on shelving unit under prep table. According to food employee, utensil was used this morning to prepare pico. CDI - Utensil removed to 3-compartment sink to be Washed/Rinsed/Sanitized.
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. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed salsa roja cooling covered since 10:00 AM inside of the upright reach-in unit. Salsa measured at 75 F at 12:40 PM. CDI - PIC voluntarily discarded salsa. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed grilled pineapple stored on lower shelving under the flat top grill hot holding at 101 F. CDI - Product transferred to flat grill and reheated > 165 F. No deduction of points due to improvement observed. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pico de gallo, salsa roja, salsa verde, sliced ham, cooked lengua, lettuce and chicken cold holding > 41 degrees F. Refer to temperature observation chart. According to PIC and food employees, several foods were prepared today as early as 10:00 AM and moments prior to inspection. CDI - Foods from early morning were voluntarily discarded by PIC, remaining products were immediately transferred to the reach-in freezer for rapid cooling and placed into deep ice baths. EHS observed temperatures decease to < 41 F after 30 minutes. -3-
***Next repeat will warrant a risk control plan.
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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing table cleaner stored with seasoning at shelving unit. CDI - PIC removed chemical. -0- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 prepared between 10:00am-12:00pm today cooling covered and in dense quantities at a slow rate inside reach-in units. Refer to temperature chart. CDI - Food prepared early morning voluntarily discarded due to not meeting 2 hour cooling time parameters. Remaining foods were placed into in the reach-in freezers and monitored. Temperatures observed to decrease towards < 41 F after 25 minutes. Employees were re-educated on appropriate cooling methods such as the above mentioned. -1-
***Next repeat will warrant a risk control plan.
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. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of tortillas stored directly on the floor adjacent to stove. CDI - Boxes removed from floor and relocated to shelving unit. -2- |
|
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 1x stack of single service containers inside the dry storage room with exposed food contact surfaces. Several appeared soiled. CDI - PIC discarded containers. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard boxes (cajas de carton) used as liners underneath floor mats at cook line. Replace with material that is non-absorbent, smooth and easily cleanable.
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gasket at prep lowboy unit. Replace. No points deducted as PIC as replaced other damaged gaskets. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking at prep sink. Repair. No points deducted due to different area observed -0- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 damaged and stained ceiling tiles at dry storage room, damaged walls above and surrounding hot holding steam table area. Observed broken floor tile near utensil shelving unit. Repair.
REPEAT VIOLATION: 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 soiled walls above hot holding table and behind cook line. Keep and maintain clean. -1- |