| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster on MFU but PIC unable to provide signed copies of employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish to be reviewed, signed, and maintained on MFU.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 - REPEAT - Observed raw pork and beef stored over cooked chicken and ground beef in lowboy. - CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P - Observed cooked chicken stored in grocery bag in lowboy unit. Grocery bags are not an approved food contact surface. Do not use grocery bags to store food. - CDI - PIC placed chicken in an approved multiuse container for storage. |
|
23
|
0
|
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 one container of ground beef and two containers of chicken lacking date mark labels. Per PIC, items were cooked yesterday. - CDI - PIC date marked 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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut lettuce and cut cabbage cooling in deep, plastic containers in flip top portion of prep unit. Per PIC, items were cut this morning and removed from the WIC at the commissary around 11AM and placed on the unit. - CDI - PIC added ice to items to quickly cool. EHS observed items reach 41F or below within 4 hour required parameter (see temperature chart). EHS directed PIC to temp products prior to placing on unit to ensure items are at 41F or below when placed in refrigeration units.
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
|
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 various squeeze bottles of condiments lacking labels. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 food residue and debris buildup on the sides of equipment throughout MFU. Clean and increase cleaning frequency to maintain clean. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking directly onto ground from pipes under MFU. - VR - Verification required within 10 days to ensure pipes have been repaired to prevent wastewater leaking directly onto the ground. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 black buildup on flooring under cooking equipment and food residue and debris on the walls. Clean and increase cleaning frequency to maintain clean. - *NOTE: No point increase due to previous issue being corrected. |