| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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. Observed multiple priority and priority foundation during the inspection. EHS will make a verification visit to determine how the violations have been corrected. 10-day VR required.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 PIC fill container with water at hand sink. CDI- EHS provided education that hand sinks are to only be used for handwashing.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI- PIC replaced paper towels. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented can in dry storage area. CDI- PIC voluntarily discarded the cans. |
|
15
|
3
|
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 containers of cheese storage on the shelf with unwashed produce. CDI- PIC corrected storage order. **REPEAT**
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 behind onions in cold drawer on cook line. CDI- PIC corrected storage order and placed the chicken in front of the onions to prevent potential contamination during prep. **REPEAT**
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two vegetable choppers, multiple plates, scoops, and pans stored as clean with visible food debris. Observed a large amount of dishes with sticker residue on the outside, touching food contact surfaces. CDI- Items were taken to dish area 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken final cook temperature reach 160F. Food employee stated that the item was done. CDI- Food employee placed the chicken back on the grill where it reached 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pre portion bags of rice, two containers of lettuce, four pre portioned bags of cooked acorn squash, and cole slaw holding on the cook line above 41F. See temperature chart. CDI- PIC voluntarily discarded all items holding above 41F.
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 |
Yes
|
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 Cole slaw, milk, shredded cheese, two containers of lettuce, and cooked wings without date marks. CDI- PIC labeled the items, the were prepped the day prior. **REPEAT**
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a bracelet on the cook line.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees engaged in prep without the use of a hair restraint. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping clothes throughout the kitchen that were not being stored in sanitizer. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed containers of avocados throughout the prep line that still had stickers after PIC stated they had been washed. CDI- PIC instructed food employee to remove stickers and rewash the avocados. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of plates, metal bowls, plastic pans, metal pans, and cutting boards all stacked wet in clean dish storage area. CDI- All items were taken to dish area to be washed, rinsed, sanitized. **REPEAT** **Full Points** |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 multiple utensils throughout the kitchen that have sustained damage that renders them no longer smooth and easily cleanable. CDI- PIC voluntarily discarded of this food utensils.
4-501.11 Maintain equipment in good repair. Observed prep unit closest to back door had standing water in the bottom of the unit. Repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed that the mop sink does not have adequate backflow prevention for the current set-up. Facility has a four spout splitter valve with a hose and a nozzle connected. Facility needs a backflow preventer rated for continuous pressure. 3 day VR Required.
5-205.15 Maintain a plumbing system in good repair. Observed the hand sink near the produce prep sink did not have cold water. CDI- PIC turned on the water below the sink. Insure all sinks have hot and cold water at all times. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. CDI- PIC closed the dumpster doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 missing ceiling tiles above WIC. PIC stated air conditioning is being worked on and the tiles will be replaced once work has concluded. Observed several cracked tiles throughout the kitchen. Observed broken base tile near mop sink. Repair as soon as possible. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on rice cooker below prep unit. CDI- PIC instructed food employee to relocated item to lockers. |