| 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 present at the facility.
Ensure there is a CFPM present during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the handsink.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
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 pan of grilled steak on the stovetop with some pieces temping below 135F. Observed pan of fried whole tilapia and pan of grilled chicken leg quarters hot holding below 135F in steam table 1. Observed large pan of fried, meaty chicharrones hot holding below 135F in steam table 2.
CDI: Grilled steak, fried whole tilapia, and grilled chicken leg quarters were are reheated to above 165F in the oven, and fried meaty chicharrones were voluntarily discarded by PIC since they had been fried last night and not reheated today.
REPEAT VIOLATION.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a few TCS food items cold holding inside the CH case above 41F. PIC stated these items were moved from the WIC into the case moments before start of the inspection.
CDI: Items were moved into the WIC to rapidly cool down to 41F.
Observed portioned 2-oz cups of green salsa cold holding above 41F inside make table 1. All other TCS food items were temping at proper temps in this cold holding unit.
CDI: Salsa was moved to WIC to cool down.
REPEAT VIOLATION.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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).
Observed container of roasted poblanos and container of refried beans both stored inside make table 1 that bore no date labels. PIC stated these were made yesterday.
CDI: PIC created date labels for both TCS food items.
Observed opened jug of milk stored inside make table 1 that bore no date label.
CDI: PIC voluntarily discarded milk.
Observed two pans of cooked carnitas, two pans of cooked barbacoa, and a bowl of boiled pork all stored inside the WIC that bore no date labels. PIC stated all three TCS food items were cooked yesterday.
CDI: PIC created date labels for above mentioned TCS food items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled spray bottle stored on the chemical storage rack.
CDI: PIC voluntarily discarded spray bottle. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed thin probe thermometer was out of battery.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
39
|
1
|
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 2 tubs of strawberry filling stored on the floor inside the WIC. Observed 4 tubs of yellow cherries in syrup stored on the floor inside the WIC.
Keep all food stored at least 6 inches off of the floor to prevent contamination.
REPEAT VIOLATION. |
|
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 two food employees actively engaging in food prep without any sort of hair restraints.
Ensure food employees have some sort of hair restraint when actively engaging in food prep to prevent contamination. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
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 multiple stacks of single-serve containers and plates stored right-side up, out of it's protective packaging, throughout the kitchen.
Ensure all single-serve articles are stored inverted when out of it's original protective packaging to prevent contamination.
REPEAT VIOLATION. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelves in cold holding units throughout the facility.
Replace rusted shelves so that surfaces are smooth and easily cleanable.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting full points today since different equipment from previous report was observed not in good repair. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
Observed hot water at the 3-compartment sink temping at 76F, unable to meet minimum hot water temp of 110F. Detergent used at the 3-compartment sink did not state any temperature requirement for low temp use.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. PICs were told to boil large pots of hot water to wash their multi-use equipment and utensils at the 3-compartment sink temporarily until repairman checks on the plumbing at the 3-compartment sink. |