| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching ready to eat peppers with bare hand during prep on the prep table. Corrected During Inspection: Employee washed hands properly, put on gloves and cooked peppers on stove top.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed walk in cooler hand sink not reaching required 100 degree’s F for hot water. Increase water temperature to maintain 100 degree’s F at handsink. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and beans in hot holding hot box on client side not at required 135 degree’s F. Commissary PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning.
*NOTE: PIC for lonchera truck not present at commissary. Do not allow client’s to leave food in hot holding equipment while not present in facility.
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 . |
|
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 multiple containers of food products not property labeled. Corrected during inspection. Person in charge properly labeled the containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed wall and garage door damage around receiving area that would allow pests and rodents to enter. Repair. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
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 aluminum foil lining shelving. Do not use aluminum foil as a liner due to it being a non-cleanable material. Replace with plastic or another form of cleanable material.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed multiple household blenders stored in facility. Remove and replace with ANSI certified commercial equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 compartment sink Halal side not reaching required 110 degree’s F. Verification required within a 10 days. |
|
49
|
1
|
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. Repeat Observed shelving throughout the facility needing cleaning. Clean and increase cleaning frequency to maintain clean. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside garbage dumpsters with doors open. The doors must remain closed to prevent pest to access the dumpsters.
5-501.115 A storage area and enclosure of REFUSE, recyclables, and returnables shall be maintained free of unnecessary items, as specified under 6-501.114, and clean. Observed dumpster pad area and surrounding area needing thorough cleaning due to grease and other buildup. |
|
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. - REPEAT - Observed peeling floors throughout facility. Observed floors buckling in both walk-in freezers. Repair/replace flooring.
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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. |