| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. Ensure PIC is present during all hours of operation. CDI- PIC arrived at the end of inspection. EHS spoke with PIC in depth about violations.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during inspection therefore leading to priority violations due to employee leading inspection having limited knowledge of food safety and food code requirements. CDI- EHS spoke with PIC in depth about the responsibilities of being a PIC and ensuring that employees have the knowledge they need to prevent violations.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CDI- PIC arrived at the end of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 vomit and diarrhea cleanup plan during inspection. CDI- EHS gave PIC vomit and diarrhea cleanup plan poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle cell phone for prolonged amount of time, don new gloves, and prepare RTE bread without a hand wash. CDI- EHS intervened and had employee properly wash hands before donning new gloves. Employee voluntarily discarded RTE bread. |
|
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 dish stored in hand sink. CDI- EHS removed dish. Do not use hand washing sink for anything other than hand washing. |
|
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 raw bacon stored in same container as RTE ham and hot dogs in cold holding drawers. All items individually wrapped. CDI- Employee moved raw bacon to another container. Observed Raw chorizo stored behind bell peppers in cold holding drawers. CDI-Employee put raw chorizo in front of bell peppers. Observed raw shell eggs stored behind green beans and mushrooms in cold holding drawers. CDI- Employee moved raw shell eggs to the front of the drawer. REPEAT
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 |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse utensil but did not sanitize. CDI- EHS intervened and taught employee how to properly wash, rinse, and sanitize. Employee then rewashed, rinsed, and sanitized utensil.
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 . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, chicken, and caramelized onion hot holding on griddle below 135F, see temperature chart. CDI- Employee reheated foods to 165F or above on griddle. REPEAT -if hot holding violations occur during next inspection with no improvement, risk control plan will be implemented-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed repollo in single serve bags overstacked in container in flip top portion of prep unit above 41F, see temperature chart. CDI- Employee put top portion of repollo in another container to cool in lowboy to 41F and below. REPEAT -improvement noted from last inspection-
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 |
No
|
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 Barbacoa, salsas, Chicharron, rice, and Chicharron papusas with no date labels. CDI- Employee stated these items were prepared 12/7, employee labeled accordingly.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chorizo in plastic single use bag thawing on counter. CDI- Employee placed bag of raw chorizo in stand up reach in cooler. |
|
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 secondary containers of oils and seasoning with no labels. Label all secondary containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving windows and door to MFU open during inspection. Ensure to close door and windows when not in use to avoid pests from entering.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies on MFU during inspection. |
|
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 serving window shattered with plastic covering. Repair.
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 debris and black buildup on floors. Clean. |