| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
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 PIC not certified, not able to answer the 17 questions and with priority violations today. CDI - EHS educated PIC about 2017 NC Food Code requirements and information sent to PIC via email. -0- |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification today. -0- |
|
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 For more information on employee health policy please visit: http://meck.co/FoodSafety Observed food employees unaware of their responsibility to report Salmonella nontyphoidal. CDI - PIC given 2017 Employee Health policy today via email. -0- |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomiting and diarrheal cleanup. CDI - EHS educated PIC and sent example written plan via email. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) 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 dry hands before turning off faucet without recontaminating hands.-P Observed soap immediately rinsed off hands during handwashing procedure. Procedure met the time required but was missing the lathering of soap. CDI - EHS demonstrated proper handwashing and educated PIC. Hands washed. -2- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER THE LAST INSPECTION DOCUMENTATION. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unsalted butter mixed with spice stored at room temperature using an existing TPHC procedure. Procedure is not being followed today. Product missing time stamp. CDI - EHS educated PIC of TPHC requirements for 2017 NC Foods Code and sent TPHC form via email. Fill out completely and have available for all future inspections. Time stamp placed on butter. -1.5- |
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed large bins of stews cooling in reach in cooler above hot sauces above 150F. Beef stew temperature rose 20F in 20 mins. CDI - PIC removed large bins of stew from RI until within cooling range and actively stirred beef stew. Temperature dropped -.5- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing in standing cold water in prep sink at beginning of inspection that PIC declared as thawing. CDI - PIC put raw beef in RI cooler. -.5- |
|
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 containers of ground chick peas and other dry goods in containers in dry storage without labels. Label these. -1- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard meat box reused for storing house packaged zip lock bags of raw meat of different species. EHS educated PIC about reusing a cardboard box that cannot be effectively washed, rinsed and sanitized for food storage. -.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 (A)(3) Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink nearest kitchen not sealed to wall. This facility is open under a transitional permit and the following items are still non-compliant today:
5: Seal handsink and wall of handsink.
8: Seal wall and ceiling junction in prep room, dry storage, and walk way through kitchen and prep area.
9: Seal and repair back door to patio to ensure there is no air/light gap.
These items shall be corrected prior to end of day on 02/12/2022 to maintain permit to operate. Transitional permits may neither be extended nor renewed. -0- |
|
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 buildup on outer housing of food thermometer. Clean often enough to prevent buildup. -0- |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11(A) Use food from approved sources only.-P Observed unlabeled clear bags of enjira bread stored on shelf in hallway. PIC stated this bread is from Halal Meat Market on N. Sharon Amity Rd. and does not bear a label when purchased. EHS stated all foods shall contain information regarding source, ingredients and other required information to be considered an approved source. PIC stated Halal Meat Market is a local grocery vendor that does wholesale and retail. EHS stated additional information is needed. VR no later than 12/24/2021 to ensure enjira is from am approved source. -1- |