| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve safe certification on site. - 1 -
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-202.110(A),(B)Pre-packaged juice shall be obtained from a processor with a HACCP system -Pf and obtained pasteurized or otherwise treated to attain a 5-log reduction of microorganisms listed in 21 CFR Part 120.24. - P Observed prepackaged lemonade made with various fresh/frozen fruits bottled for sale. Labels should read: “WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems”. CDI - Facility has agreed to stop selling these lemonades until labels have been purchased and placed onto the bottles. EHS will follow up on Monday to make sure facility has labels and/or has stopped selling lemonades. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef burgers and raw turkey burgers stored commingled with ready to eat hot dogs present in coolers. CDI - Items rearranged to reflect correct storage order. - 1.5 - EHS follow up on Monday
FACILITY IN VIOLATION OF THEIR PERMIT CONDITIONS:
15A NCAC 18A .2659 PERMITS: Observed permit holder selling unpackaged TCS foods (Hamburgers and turkey burgers) under the current Push Cart permit. Push Cart was not present. Permit only allows the sell of Hot Dogs and other cased meats and their condiments.
15A NCAC 18A .2671 SPECIFIC REQUIREMENTS FOR PUSHCARTS
(a) Only hot dogs shall be prepared, handled, or served from a pushcart; however, food which has been prepared, pre-portioned, and individually pre-wrapped at a food establishment or commissary may be served from a pushcart.
(d) All pre-wrapped potentially hazardous food (time/temperature control for safety food) shall be maintained at temperatures as required in Chapter 3 of the Food Code as amended by Rule .2653 of this Section or as labeled on the food item. Each pre-wrapped food item shall contain the name of the food establishment at which it was prepared, the name of the food item, and the time and date of expiration. The wrapper shall enclose the food at all times but sealing is not required.
(e) Pre-portioned, individually pre-wrapped food that remains after the specified time period has elapsed shall not be sold for human consumption.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no approved sanitizer on site during inspection. Facility had armour all present in place of bleach or QUAT sanitizer. PIC had bleach test strips on site during inspection. CDI - PIC purchased bleach during inspection. - 1.5 -
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs and hamburgers hot holding between 112-115 on steam table unit. It was found that hot holding unit was not turned on. CDI - PIC placed hot dogs back onto grill for rapid reheating. -1.5-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw cold holding at 54F. CDI - PIC placed into cooler of ice. - 1.5 -
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed squeeze bottle of armour all with no label. - 1 - |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site. EHS will follow up on Monday to make sure facility has thermometer. - 0.5 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooler and containers of mustard and chow chow stored in a basket on the floor. CDI - Items picked up off of the floor. - 1 - |