| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
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 procedures for responding to vomit or diarrheal events. -CDI- EHS provided copy of handout. -0.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed food employee drinking bottled water with a cap on it. -0.5- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper hand washing procedure and PIC properly rewashed hands. -0- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
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 over raw beef. -CDI- PIC corrected storage order.
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 tomatoes, cut cabbage, chipotle mayonnaise, and other items in RIC with no protective coverings. -CDI- PIC covered these items.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed linens stored in contact with raw carne asada as a protective covering in stand alone RIC # 1. -CDI- PIC educated on proper use of linens and removed linens and covered items with plastic wrap. |
|
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 stickers on plastic containers stored as clean. -CDI- EHS educated employee on how stickers on outside of containers are food contact surfaces once the containers are stacked and PIC removed stickers and placed items in dish pit to be W/R/S. -0-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced deli ham, sour cream, pupusa salsa, and salsa verde in lowboy above 41F. Observed boiled tomatoes, tomato salsa, chicken tacos dorados, chicken tamales and ground beef above 41F in stand alone RIC #1. Observed cut tomatoes, cut cabbage for pupusa, and cut lettuce in RIC # 2 above 41F. Observed salsa verde and salsa Roja in front of house RIC above 41F. Refer to temperature chart. Per PIC, he has been having issues with stand alone RIC # 1 and prep unit/lowboy and that maintenance had just left an hour ago to fix lowboy/prep unit and he had just placed those items in the unit. Per PIC other items that were out of temperature in stand alone RICs had been out during lunch rush and had just been placed back into unit. Observed ambient air temperature of stand alone RIC # 1 at 48F. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** **3DAY VERIFICATION REQUIRED** -3-
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 . |
|
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-/ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed opened hot dogs and deli ham in lowboy with no date. Observed boiled tomatoes and ground beef in stand alone RIC #1 labeled “chorizo” and dated 8/17/2023 that per PIC was prepared today. Observed cut lettuce in stand alone RIC # 2 with no date. Observed cooked menudo, lengua, rice and pozole in freezers with no date marks. Observed opened hot dogs, deli ham, canned corn, and cut melon in freezer with no date marks. -CDI- PIC educated on proper date marking and PIC properly date marked all items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 ground beef prepared today cooling in stand alone RIC # 1 with tightly covered lid and stacked high. Observed salsa verde and salsa roja prepared today cooling in front RIC with tightly covered lid and filled to the top. -CDI0- PIC educated on proper cooling methods and PIC moved items to freezer and vented lids to rapidly cool. **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 |
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 sour cream, ranch and chipotle mayo salsa with no labels. **REPEAT** -2- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and crawling critter. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice machine, stand alone RIC #1 and prep unit/lowboy not properly functioning. Repair or replace. |
|
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. Replace. -0- |
|
56
|
0
|
Meets ventilation & 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 phone stored on prep unit. Observed employee phones stored over dry storage items. -0- |