| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 no CFPM on site. REPEAT.
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. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Due to the large amount of high risk violations, there was no PIC observed. PIC arrived on site 30mins after inspection started.
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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the first handsink. CDI-PIC provided soap |
|
11
|
2
|
Food obtained from approved source |
No |
Yes
|
Yes |
3-201.11(A) Use food from approved sources only.-P Observed tamales at 120F in a cooler in the trailer in the back. PIC said they receive these only on Fridays (around 11am) and they use them for the restaurant. They have no receipts and they are not sure is she works at a restaurant (they think she does). EHS will follow up on the receipts for this to ensure they are not made at home. PIC voluntarily discarded. VR REQUIRED 5/29/2023 |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed a FE cutting cooked beef next to raw beef/ raw chicken (some raw pieces were within inches of cooked beef). CDI-PIC moved cooked beef to cooler and moved raw to another cooler. They are not allowed to cut/prepare raw meat at MFU. They have been informed of this before.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tortilla dough underneath the handsink, and ice where they serve drinks under another handsink. Both had lids. CDI-PIC moved items away from splash zone. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
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 .
Observed cooked egg wraps at 90F, cooked peppers at 81F in a container, tamales in trailer at 120F, chicken at 67F in container on top of hotwell. PIC said these items are for lunch service. EHS explained they are to keep hot food in a hotwell or on oven to keep in temp. VR REQUIRED 5/29/2023. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed salsa in cups under the counter at 62F, salsa in cups in the prep unit at 45F, salsa being made on site (not permitted to do so) at 65F after blended-then put into gallon containers and then put in their small freezers. EHS explained they are not to cool on site. PIC voluntarily discarded all food above 41F. VR REQUIRED 5/29/23. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observd PIC trying to cool several gallons of salsa in the MFU. They are not permitted to do so. Salsa was 48-65F. CDi-PIC moved salsa to the restaurant since it was made within the last hour.
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 |
Yes
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed thawing beef on the counter at 28F. CDI-PIC moved to their stand up cooler to thaw. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed the second hand sink leaking onto the floor. VR REQUIRED 5/29/2023. |