| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no PIC present with a certification in an approved food protection managers course. Unit has 210 days from issuing of permit to obtain the ANSI accredited food protection managers certification. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- REPEAT- Observed employee twist top water bottles and coffee cups stored on the food prep tops. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed both employees cutting pre washed cilantro with bare hands. CDI- Employee voluntarily discarded the items. EHS instructed employees to wash hands and done gloves when preparing RTE foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal pans stacked together, utensils, cheese grader and vegetable slicer all soiled with food debris and stored clean on a shelf. CDI- All items were marked soiled and PIC stated they would be washed at the commissary before the next use. |
|
18
|
1.50
|
Proper cooling time and 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 pork at 57F in the cold hold drawer. PIC stated the item was from yesterday and placed in the unit to cool. CDI- PIC voluntarily discarded the item.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- EHS observed sliced tomatoes (57F), diced tomatoes (68F), and cut lettuce (70F) all attempting to cool in the flip top unit since 10AM according to the PIC. An hour after the first temperature the items were sliced tomatoes (55F), diced tomatoes (68F), and cut lettuce (67F). At that rate the items wold not cool to 41F within an hour. CDI- PIC voluntarily discarded the items.
NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. Installed refrigeration shall be reserved for maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-REPEAT- Observed chicken (133F), steak (121F), and grilled onions (97F) all below 135F. CDI- PIC reheated the items to at least 165F. See temp chart. NOTE: PIC was provided with a MCPHD TPHC form. |
|
20
|
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- REPEAT- Observed pork (47F), red salsa (48F), green salsa (48F), motza cheese (46F), cheese (43F), and sour cream (44F) all above 41F. CDI- PIC voluntarily discarded the items. NOTE: PIC was provided with a MCPHD TPHC form. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with dry storage. CDI- Items moved away from food, food contacts surfaces and paper goods. |
|
31
|
0.50
|
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 several TCS foods miss proper cooling parameters. Items were placed in cold drawers and flip top units according to the PIC. CDI- Items were voluntarily discarded. EHS provided PIC with cooling method/parameter poster and explained how to properly meet cooling parameters.
NOTE: Permit states - This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. Installed refrigeration shall be reserved for maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed screen door and back door open during the inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed flies throughout the unit. |
|
38
|
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 preparing RTE foods while wearing a bracelet on the wrist.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed both employee preparing RTE foods with long hair on the head however not wearing a proper head cover. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- REPEAT- Observed wiping cloths stored on prep tops and wiping cloths stored in water at 0 ppm Cl. PIC provided Cl at 100 ppm and placed all wiping cloths in the sanitizer. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- PIC was unable to provide a sanitizer test kit during the inspection. Unit is using a Cl sanitizer. A VR will occur no later than 8/25/19 to ensure the unit obtains the proper sanitizer test kit. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water out let not in use and not protected. |
|
54
|
0
|
Meets ventilation and 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 items stored with dry goods, paper goods and clean utensils. |