| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
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 little to no knowledge of Food code rules (see inspection report). CDI- discussed food safety measures and provided facility with food safety videos in Spanish. - REPEAT - 1 -
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
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 employee drink stored on cutting board during active food prep. - 0.5 - |
|
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 Observed raw chorizo, bacon, and sausage stored in same container as opened ham and pepperoni. CDI - Items were rearranged - all RTE items moved to a RTE bin. - REPEAT - 3 -
* further repeat of these violations will result in permit action *
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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 grater stored with food debris present. CDI - Item moved to 3 comp sink to be washed, rinsed, and sanitized. - 0 -
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 . |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed food cooked and cooled from yesterday sitting above 41° (see temp chart) in the standup cooler. PIC said they cool in the standup cooler where they are not approved. See permit conditions - ALL COOLING MUST BE DONE AT COMMISSARY KITCHEN. CDI-PIC Voluntarily discarded all TCS foods above 41F. - REPEAT - 3 -
* further repeat of these violations will result in permit action *
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Large container of acidified coleslaw sitting at 75°. PIC believed it was non-TCS due to the fact that it had vinegar. Observed ambient temperature of stand up cooler reading 57F during inspection. All containers of cheese, lettuce, red sauce, etc. that weren’t prepped within 24 hours holding above 41F (see temp chart). CDI-PIC voluntarily discarded all temperature abused food. VR will occur no later than 5/29/23 to ensure cooler has been repaired. Facility has working prep unit they can remain working out of with a limited menu until standup cooler is repaired. - REPEAT - 3 -
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 no dates present on food items on MFU. CDI - All items that do not have a date and were not made within 4 hours were voluntarily discarded. A VR for date marking will occur no later than 5/29/23 to ensure correct date marking procedures have been put in place. - REPEAT - 3 -
* further repeats of this violation will result in permit action *
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
4-301.11Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved.-Pf observed PIC trying to cool in the food truck from yesterday, all food from yesterday was above 41. They are not allowed to cool in this MFU due to lack of cooling space, they have to cool at the commissary. CDI-PIC voluntarily discarded food above 41F. EHS is going to follow up with PIC at the commissary. - REPEAT - 1 -
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed limes and cilantro stored on the MFU. Wash prior to use and prior to bringing on MFU. - 0.5 - |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored on cutting board during active food prep. - 0.5 - |