| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat:
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC servsafe certificate had expired.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 facility not in compliance yet. Observed no procedures of vomiting and diarrheal clean up. CDI: procedures given out in Spanish. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water nozzle not working on handsink closest to back door therefore no hot water was provided at this sink. CDI: nozzle was repaired. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeat:
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 only 1 storage order violation with raw chicken stored above tortillas and other ready to eat foods inside reach-in freezer. CDI: storage order was corrected. Points scaled back due to improvement and different violation. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
Repeat:
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 items in prep cooler including shredded mozzarella cheese, fresh cheese, salsa verde in small cups, refried beans, and sliced tomato > 41F (see temp chart). CDI: products moved to other reach-in freezer to rapid chill. Observed Cuban sandwiches that had been sitting out on counter at 90F. CDI: products discarded. Permit action to be taken on next inspection if improvements have not been made. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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
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 . Observed beef tongue and pork without dates in reach-in freezer and cooked pork and bbq without dates inside reach-in cooler. CDI: proper dates placed on products. |
|
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 no labels on oils in squeeze bottles. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screens open to back door and front windows open.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside unit. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet cloths stored on prep tops between use. CDI: moved to sanitizer bucket. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop handle down in ice. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat: 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 stove and some walls lined with foil. Remove foil.
4-501.11 Maintain equipment in good repair. Observed hot water nozzle not working properly. |