| 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 violations were noted during the inspection. Observed that PIC had no knowledge of facilities date marking procedures. PIC was not aware of proper chemicals needed to sanitize dishes. PIC could not answer all questions asked by EHS relating to the facility. 10 day VR.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two of the three hands sinks in the facility blocked by trash cans and equipment. Hand sinks must remain accessible at all times. 10 VR Required.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed that two of the three hand sinks in the facility were inoperable. PIC stated that one hand sink is off because it leaks and the other causes the water to back up into the kitchen when it is used.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no had soap at the one functioning hand sink in the facility. CDI- PIC placed a bottle of soap at the hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above RTE products in the walk-in cooler. CDI- storage order was corrected.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener encrusted with food debris. EHS also observed several dishes stored as clean with visible sticker and/or food debris. Facility is not able to clean dishes as there is no sanitizer in the 3-compartment sink or the dish machine. 10 VR Required.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that the facility does not have sanitizer for the 3-compartment sink. When asked what was bringing used to sanitize PIC showed EHS a bottle of pine-sol cleaner. Observed the dish machine not pulled any chemical sanitizer. EHS tested sanitizer concentration in dish machine and got 0ppm for chlorine. Facility must get a sanitizer for the 3-compartment sink. All dishes that were washed and not properly sanitized need to be rewashed, rinsed, and sanitized. 3 day VR required.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
3
|
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 an overall lack of date marking throughout the facility. Most items in fliptop and corresponding lowboys observed without date mark. A lack of date marking in the Walk-in Cooler and WAlk-in Freezer was observed. CDI- PIC voluntarily discarded items that could not be dated marked and items that did not have a date mark. EHS will make a return visit to verify proper date marking and continued compliance. REPEAT. Full Points.
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 samosas with a discard date of 02/10 and chicken curry with a discard date of 02/07 in the lowboy unit. CDI- PIC 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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of fog machine liquid storage with dry storage items. Observed chemicals storage with single service items at front counter. CDI- PIC removed the items and placed them in chemical storage. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed food thermometer onsite during inspection. 10 day VR required. |
|
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 several container of spices in secondary containers without labels. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in back of kitchen near prep sinks, ware washing, and dry storage area. Increased pest control visit frequency and facility cleaning to eliminate harborage is recommended. EHS advises the facility to clean beneath equipment and eliminate food debris. REPEAT. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food and boxes stored on ground inside walk in freezer. REPEAT. Full points. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the kitchen actively prepping food without the use of a hair restraint. PIC stated that hair nets were ordered and would be in next week. EHS advised that employees need a hair restraint to use until the hair nets arrive. |
|
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 several wiping clothes throughout the facility that were wet and sitting in dry buckets. The facility does not have sanitizer to place wiping clothes in. EHS will verify proper use of wiping clothes in VR visit. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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 several containers without handles fully submerged in non-TCS food items throughout the facility. CDI-EHS provided education and all items were removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
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 utensils in the clean storage area that were stacked wet. EHS provided education on importance of letting items air drying before stacking. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed non-functional lowboy in use as dry storage. Repair, replace, or remove from premises at earliest opportunity. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed two microwaves with food splatter inside. Observed blender and food processor based with encrusted food debris. Increased cleaning frequency is recommended. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 ceiling and floor tiles in state of disrepair throughout facility. Many tiles observed need to be replaced, as cracks and compromised structural integrity reduce the capacity to clean and sanitize. Observed that the walls of the facility need to be cleaned. Heavy debris and residue was found on all walls for the facility, behind and underneath of equipment. REPEAT. Full Points. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light with no shield in the dry storage/prep area. Repair. |