| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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 risk factor violations throughout inspection, and no CFPM present. **10 DAY VERIFICATION REQUIRED** -1-
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 present during inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to provide any proof that new food employee had received training of EHP. Observed no signed attestation of EHP. -CDI- EHS educated all and all signed EHP at time of visit. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed PIC chewing gum throughout entire inspection. -CDI- EHS educated PIC on designated areas. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee change trash bag and begin to return to food prep without washing hands. Observed PIC leave outside of back door and begin to return to food prep without washing hands. -CDI- EHS intervened, educated all on when to wash and food employees washed hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee double glove to handle raw shrimp and then remove top glove and begin to return to handle cooking utensils without washing hands. -CDI- EHS intervened, educated food employee on no double gloving and when to wash and food employee removed gloves and washed hands. -2- |
|
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 large pot stored in front of handsink at BOH. -CDI- PIC relocated items.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed grater stored in handsink. Observed PIC use handsink to fill up a pot of water. Observed ice in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed and handsinks cleaned out. -0- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- Observed no parasite destruction letter for shrimp ceviche. **10 DAY VERIFICATION REQUIRED** -1- |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE onions in RIC. Observed raw beef stored over RTE fries in RIC. Observed bag of fries stored in container with raw pork in WIC. Observed raw pork outside of original packaging in WIF stored over cooked lengua. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed crates of unwashed limes and peppers stored over RTE pupusas and chicken wings and crates of unwashed limes and green onions over fries, RTE onions, and cilantro in WIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective cover on fries, ham, hot dogs, and mozzarella cheese in RIC. Observed no protective covers on chicken for tacos, and vegetables in WIC. **REPEAT** -3- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and sticker residue on multiple dishes stored as clean. Observed dishes beneath steam table with food debris. -CDI- PIC moved items to dishpit to be W/R/S. Per PIC, dishes beneath steam table are not in use.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P.- Observed 3-comp sink being used to prepare raw meat and then PIC begin to return to use it for cleaning dishes. -CDI- EHS intervened, educated PIC on cleaning 3-comp sink after use and PIC properly cleaned sink.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed some items being placed in drying side of 3-comp sink, without being placed in sanitizer and other items not fully submerged in sanitizer water due to sanitizer compartment being full. -CDI- EHS educated PIC on proper sanitizing methods and items were fully submerged to ensure proper sanitization.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . -1.5-
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with food debris. -CDI- EHS educated PIC on ensuring to clean before and after use and PIC cleaned thermometer. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed PIC reheat jalapeños for correction to 133F. -CDI- EHS educated PIC on proper reheating temperatures and items were reheated to above 165F. -0- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items below 135F. Per PIC, buffet style steam table is not properly functioning. -CDI- PIC reheated items to above 165F. **ITS BEING ISSUED FOR BUFFET STYLE STEAM TABLE** **REPEAT** -3
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F in sliding display cooler. Observed ambient air at 40F. Observed items in RIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items in sliding display cooler above 41F and placed items in RIC in WIC to cool back down. Sliding display cooler not ANSI approved or equivalent. Facility to only use for non TCS items or replace with ANSI approved piece of equipment. -0-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items in top of prep unit with no date marks. Observed squeeze bottles with housemade salsas with no date marks. Observed items such as housemade sauces that were portioned into individual containers that were prepared 1-2 days ago date marked with the date they were portioned into individual containers, not original preparation date. Observed chicken for tacos date marked 3/18 (discard 3/24). Observed no date marks on bags of frozen cooked lengua. -CDI- EHS educated PIC on proper date marking system and items were properly date marked and items past date were discarded. **REPEAT** -3- **RCP BEING IMPLEMENTED FOR DATE MARKING**
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf- Observed improperly worded reminder, reminder did not include “poultry, shellfish, or eggs” and no asterisks next to shrimp ceviche.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed no consumer advisory provided on digital menu for ceviche. EHS observed most orders are walk-up orders (at cashier), and physical menu is not always given out and consumer advisory reminder is incorrect on physical menu. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
33
|
0
|
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 guacamole containing diced tomatoes prepared today cooling in sliding display cooler and prep unit. -CDI- EHS educated PIC on proper cooling methods and items placed in WIC to facilitate rapid cooling. -0-
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 multiple squeeze bottles with no labels. -0- |
|
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 large pot of barbacoa stored on floor in middle of kitchen. Observed large pot of broth stored on floor in WIF. Observed waters, avocados and box of Valentina sauce stored on floor at FOH and in area where tortilla machine is located. **REPEAT** -2- |
|
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 food employee with no protective head covering. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on top of spray bottle, not in sanitizer water. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on side of oven.
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 bowl with no handle being used in ice machine to scoop out ice, scoop handle touching ice in drink dispenser ice machine, and some dry storage items such as rice, with container with no handle being stored in rice. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stored on floor in dry storage area. Observed box of clean silverware stored on floor in room where tortilla machine is located. Observed clean dishes stored beneath steam table with food debris. Per PIC, items beneath steam table and in tortilla machine room are not in use.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water and wet stacking with dishes stored as clean. -0-
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed food employee grab clean items out of sanitizer water to use without ensuring items were air dried or drained. -CDI- EHS educated and items placed to air dry. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor./4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use plates with heavy food splash and items outside of original protective package. -0- |
|
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 rusted shelving above 3-comp sink and below prep tables. -0-
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink and handsinks in need of recaulking or resealing to wall. Recaulk or reseal.
4-501.11 Maintain equipment in good repair. Observed missing panels at hood system and missing panel at bottom of RIC. Observed buffet-style steam table not properly functioning. Repair or Replace. **ITS BEING ISSUED FOR STEAM TABLE**
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board in need of replacement due to deep cuts and no longer being smooth and easily cleanable. Resurface or replace.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sliding display cooler that was not ANSI approved used to hold non TCS items. Items were found above 41F. Facility to no longer use cooler to hold non TCS items.
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed large wooden spoons. Per PIC, items not in use. Not approved for FCS. Remove. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no chlorine sanitizer test kit for 3-comp sink. **10 DAY VERIFICATION REQUIRED**
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pots that could not be fully emerged into 3-comp sink. Remove or create SOPs. **10 DAY VERIFICATION REQUIRED**
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 wash water at 87F during manual warewashing. -CDI- EHS educated PIC on proper temperatures and water temperature corrected to 112F.
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed PIC using small bucket of wash water to wash dishes. -CDI- EHS educated PIC on filling 3-comp sink with water during manual warewashing and PIC filled wash compartment of 3-comp sink.
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw meat being cleaned in middle compartment of 3-comp sink while dirty dishes were in other 2 compartments. -CDI- EHS educated PIC on ensuring that sink is cleaned before and after use and PIC voluntarily discarded items. -0.5- |
|
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 NFCS of thermometer with food debris, mixer, exterior surfaces of spice containers, and shelving throughout in need of cleaning. Increased and more thorough cleaning frequency recommended. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of trash and recycling bins.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on trash and recycling bins.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plugs on trash bins. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed walls in need of cleaning, especially where soda bibs are stored. Observed water buildup in floor drain below prep sink. Per PIC, it is due to grease in drain. Increased and more thorough cleaning frequency recommended. -0-
6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Observed some plates stored below steam table and silverware stored in tortilla machine room and other items throughout that per PIC, are no longer in use. Remove any items no longer in use. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. Designate an area for employee items.
6-303.11 Provide required lighting intensity. Observed lighting below 20 foot candles in women’s bathroom. -0- |