| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D procedures. -CDI- EHS provided handout. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cooked ground beef with microbial growth. Item was date marked for 7/30. -CDI- PIC voluntarily discarded items. -0- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon behind cactus (nopales) and raw shelled eggs behind RTE ham in cold drawers. Observed items in freezer outside of original packaging such as raw pork over pre-cooked chicken wings and hot dogs. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut and whole washed tomatoes stored on top of lid in prep unit with no protective covering.
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 ground meat stored with raw bacon outside of original packaging in RIF. -CDI- PIC corrected storage order.
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 |
Yes
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency and PIC cleaned thermometer. **REPEAT** -1.5- |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
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 rice and refried beans prepared prior day that did not meet cooling parameters. Observed raw carne asada prepared today more than 4 hours ago that did not meet cooling parameters. PIC stated items were prepared and cooled at commissary kitchen. -CDI- PIC voluntarily discarded items. Ensure items are properly cooled at commissary kitchen prior to being brought onto MFU. **REPEAT** -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items missing date marks: shredded lettuce, sliced tomatoes, house hot-pickled carrots/veggie mix, refried beans, rice, chicken taquitos, and shredded mozzarella cheese. Observed items past discard date: curtido (cut cabbage) labeled “jalapeños” date marked 8/20 (discard 8/26), nearly empty container of cabeza date marked 5/24 (discard 5/30), ground beef 7/30 (discard 8/5), ham 8/13 (discard 8/19), hot dogs and menudo 8/14 (discard 8/20), housemade tomato based salsas 7/6 (discard 7/12), and housemade chipotle sauce (contains canned chipotles) 8/3/ (discard 8/9). -CDI- PIC voluntarily discarded items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were windex. -CDI- PIC properly labeled items. **REPEAT** -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 items prepared prior day and today more than 4 hours ago that did not meet cooling parameters. Items were found cooling in large metal containers with plastic wrappings in prep unit and cold drawers. PIC stated that items were prepared and cooled at commissary kitchen. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. Ensure all items are properly cooled at commissary kitchen prior to being placed on MFU. **REPEAT** -0.5-
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 . |
|
37
|
2
|
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 some squeeze bottles and one container missing label. **REPEAT** -2- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and back door open throughout entire inspection. No active orders during inspections.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly. **REPEAT** -1- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact. Observed unwashed lettuce head. Ensure stickers are removed prior to being washed. Ensure all items are washed in commissary per permit conditions: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. *REPEAT** -0.5- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice. **REPEAT** -0.5-
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed tong handles in raw carne asada stored inside of cold drawer touching raw meat juice. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting board stored on/behind 3-comp sink faucet contacting wall. **REPEAT** -0.5- |
|
47
|
0.50
|
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. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in RIC and below some prep tables.
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 washed peppers being stored in grocery bag in RIC.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to being worn down. Replace or resurface. **REPEAT** -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 floor/floor coming up throughout unit. Observed carpet being used for a floor mat. Ensure to use material that is smooth and easily cleanable and non-absorbent. **REPEAT** -0.5- |