| 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. Observed no CFPM on site during inspection. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used as dump sink for drinks in main kitchen and hand sink in tortilla room had sponges and scouring pads in basin. CDI- PIC removed limes, straws, sponges, and scouring pads from hand sinks. EHS educated PIC on only using hand sink for hand washing. |
|
15
|
1.50
|
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 small bag of raw beef stored in same container as RTE sopes. CDI- PIC voluntarily discarded sopes. Observed raw eggs stored over RTE salsas and milk jug in reach in cooler CDI- PIC moved raw eggs to bottom shelf below RTE items. EHS educated PIC on not putting raw proteins in or over RTE foods. Observed raw shrimp stored over RTE pico de gallo in walk in cooler. CDI- PIC moved raw shrimp to bottom shelf of rack in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large buckets and single serve containers of salsa verde and salsa roja in walk in cooler and reach in cooler in front of kitchen that missed 4 hour cooling window. Employees prepared salsas at 11am this morning and were above 41F at 3:38pm, see temperature chart. CDI- PIC voluntarily discarded all buckets and single serve containers of salsa verde and salsa roja. EHS and PIC discussed better methods of cooling salsas. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
23
|
0
|
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 bucket of salsa roja from 7/23/24 in walk in cooler. CDI- PIC voluntarily discarded salsa roja. 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 salsa verde and salsa roja cooling in large volume and tightly covered buckets and single serve containers that were tightly covered and stacked high in crate with minimal air flow. CDI- PIC voluntarily discarded all containers of salsa verde and salsa roja due to missing 4 hour cooling window.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salsa verde and salsa roja cooling in large volume and tightly covered buckets and single serve containers that were tightly covered and stacked high in crate with minimal air flow. |
|
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 flying insects in kitchen and walk in cooler. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
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 dry pinto beans on the floor next to mop sink, raw beef on the floor in walk in freezer, and buckets of salsas on the floor in walk in cooler. CDI- PIC moved all foods to 6 inches above the floor. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed wooden paddle used for stirring foods with splintered wood. CDI-PIC removed and voluntarily discarded paddle. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed cold water handle not working at hand sink in kitchen next to reach in cooler. Facility has another hand sink in the same room. Repair. |