| 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 the PIC present at the facility is not a Certified Food Protection Manager, and was not able to correctly respond to the inspector's questions about corrective actions on cold holding temperatures or which food items are TCS that require following the 7-day date-marking rules.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection. PIC present stated that noone at the facility is a CFPM.
A CFPM shall be present during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 cleanup of vomit and diarrhea.
CDI: EHS provided vomit and diarrhea cleanup written procedures handout, and went over the details with PIC.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
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 the handwashing sink behind the register halfway blocked by a rack used for the storage of employee possessions/belongings.
CDI: PIC moved the storage rack so that the handwashing sink is fully accessible for employee use. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed half and half cold holding in the milk dispenser above 41F (see temp chart).
CDI: PIC voluntarily discarded half and half as the bag was almost empty.
Observed multiple TCS food items cold holding above 41F (see temp chart) in the condiment open-air case and inside the lowboy cooler attached to this case. PIC stated that only one food item was recently brought out of this cold holding unit, and all other cases of TCS food items have been kept stored inside. EHS observed ambient air temp of this cold holding unit was temping at 47F. PIC stated that the facility conducts temperature checks on all of the hot and cold holding units every single morning at 6:00AM, and keep records of the temperatures in a daily log. EHS observed this daily log showed that the employee who conducted the temperature check of this condiment open-air case at 6:00AM this morning, recorded that the case was reading 46.3F. EHS observed that the temperature of this same case was temping above 41F on May 9th as well. PIC stated that when it is observed that TCS food items are being held above 41F, they will voluntarily discard all of the food items in the unit and refill with the backups and start new.
CDI: PIC voluntarily discarded all cases of TCS food items stored inside the lowboy cooler of this unit, and voluntarily discarded the TCS food items that were cold holding above 41F (salsa and sauerkraut) in the open-air compartment of the unit.
Maintenance person for the franchise was on-site checking on the safe stored behind the register area, and stated he would take a look at the cold holding unit as well. Maintenance person stated that there was dust buildup on the coils inside the unit, which was causing the temperature issue. EHS observed ambient air temp of lowboy cooler of this unit was still temping 46-47F, and open-air compartment of the unit was temping at 46F as well.
PIC stated she will contact another repairman.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
REPEAT VIOLATION.
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 |
3-501.18 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 sauerkraut and salsa date-marked with an opened date of 5/07, and a discard date of 5/14.
CDI: EHS explained date-marking rules to PIC and PIC created new labels with the correct discard date of 5/13, to ensure TCS food items were not surpassing the 7-day window.
Observed the half and half cold holding in the milk dispenser date-marked with an opened date of 5/05, and a discard date of 5/19. PIC stated these milk bags are automatically date-marked from their date label machine for 14 days after the bags have been opened; EHS advised using the manual yellow date labels that were observed at the facility to use that state "prep date" and "discard date."
CDI: PIC voluntarily discarded the bag of half and half, since the food item should have been discarded yesterday 5/11.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a high stack of Lay's potato chips stored directly on the floor behind the register area.
Keep all food off of the floor to prevent contamination. |
|
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 damaged gasket inside the condiment open-air case lowboy cooler. Observed damaged gasket inside the WIC.
Repair gaskets in both units. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable.
Observed the combination faucet base of the handsink behind the register, loose and making it not easily cleanable.
Repair. |
|
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 the corner wall next to the 3-compartment sink, damaged and chipping off towards the bottom. Observed a damaged floor tile by the WIC door. Observed cracked floor tiles throughout the customer self-serve area/main floor of the facility.
Repair floor tiles and corner wall, so that floors/walls/ceilings are smooth and easily cleanable. |