| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -Pf- Observed no PIC present at time of inspection. Per food employees, today was his day off.
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 multiple risk factor violations at time of inspection and no CFPM on duty. **10 DAY VERIFICATION REQUIRED**
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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- Observed employee health policy that did not include restrictions and exclusions. -CDI- EHS provided PIC with updated EHP. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result./2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink with no lid stored in clean dish area. -CDI- PIC voluntarily discarded items. -0- |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw food and then return to handle RTE food without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0- |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee handling RTE chips with bare hands. -CDI- EHS educated PIC on proper handling of RTE foods and food employee voluntarily discarded items and donned gloves. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food in handsink at cook line and food employee use handsink to dump items and fill up a container. -CDI- EHS educated food employee on proper use of handsink and handsink was cleaned out.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at cook line. -CDI- EHS provided signage.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink at cook line. -0- |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags stored out of order and some missing last use date. **10 DAY VERIFICATION REQUIRED** -1- |
|
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 shrimp commingled with RTE octopus. Observed RTE crab legs stored below raw salmon and scallops in prep unit. Observed raw chorizo and raw steak stored over RTE wings in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on Birria meat, broccoli and carrot mix, enchilada sauce, and 3 containers of beans. Observed margarine and other non TCS items stored below prep tables with no protective coverings. -CDI- PIC properly covered items.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumbers stored over RTE onions. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle raw chicken, raw chorizo, and then raw whole muscle beef with same gloved hands and then wipe hands on wiping cloth. -CDI- EHS educated PIC on when to change gloves, using designated utensils to avoid contaminating raw meats that don’t have the same final cook temperature and PIC properly changed gloves and discarded items that were contaminated. EHS also educated food employee on not storing a cloth around his waist for wiping hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed PIC submerge clean items in chlorine sanitizer water for less than 10 seconds. -CDI- EHS educated PIC on proper sanitizing procedures and items were placed back in water.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed crawling pest on dish stored as clean. Per PIC, most of these items were not in use. Ensure items are stored clean or removed from facility. -CDI- PIC moved items to dishpit to be W/R/S. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed chicken cooked to 151F. -CDI- EHS educated PIC on proper final cook temperatures and item was placed back on grill to complete cooking process to 189F. -1.5- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed rice and queso being reheated at steam table to temperatures of 147F and 112F, respectively. -CDI- EHS educated PIC on proper reheating procedures and queso was placed on stove and reheated to 168F and rice in oven to 170F. -0- |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed pan of rice prepared prior day at 44F. -CDI- PIC voluntarily discarded items. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed items in prep units with no dates: salad mix, cut red cabbage, shredded mozzarella cheese, shredded lettuce, guacamole (contains diced tomatoes), pico de gallo, sliced tomatoes, RTE octopus, and cooked jalapeños. Observed items in WIC with no dates: milk, shredded mozzarella cheese, shrimp empanadas, and queso fresco. Observed items in prep unit and WIC past discard date: Housemade salsa chingon - contains ham 10/1 (discard 10/7), housemade salsa Roja - contains tomatoes 9/28 (discard 10/4), housemade chipotle sauce- contains canned chipotles and tomato purée 10/3 (discard 10/9), wings and housemade 7 mares sauce - contains cooked chilis 10/1 (discard 10/7). -CDI- PIC date marked items prepared in the last 1-2 days and voluntarily discarded items past discard date. **REPEAT** -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed items offered undercooked/cooked to order under fajita and quesadilla options with no asterisks. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
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 3 toxic spray bottles with no labels. -CDI- PIC properly labeled items. -0- |
|
33
|
0
|
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- Observed large container of rice prepared prior day that did not meet cooling parameters. Item was found cooling in large metal container densely packed. Observed cut tomatoes and guacamole (containing diced tomatoes) prepared today cooling in prep units. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and other items placed in WIC to facilitate rapid cooling. -0-
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 . |
|
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 available for use. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 multiple squeeze bottles and containers missing labels. -CDI- PIC properly labeled items. -0- |
|
38
|
0
|
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 door not fully closed throughout duration of inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest in dish stored as clean and in book where shellstock tags are maintained. Recommended increase frequency of pest control. -0- |
|
39
|
0
|
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 containers of chips and dried leaves and bag of rice stored on floor in dry storage area. -CDI- PIC relocated items. -0- |
|
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 2 food employees with no protective head coverings. -0- |
|
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 1 cloth stored in sanitizer bucket with no sanitizer. -CDI- PIC replenished chlorine sanitizer concentration to 100ppm. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still intact. -CDI- EHS educated PIC on removing stickers before washing and stickers were removed and items were rewashed. **REPEAT** -0.5- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container used for flour and water mix with no handle stored inside of container. -CDI- EHS educated PIC on using items with handles and proper storage and item was removed. **REPEAT** -0.5-
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored below grill at BOH. -CDI- PIC took items to dishpit to be W/R/S. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use containers stored on floor in plastic covering in dry storage area. -CDI- PIC relocated items. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep grooves and no longer being smooth and easily cleanable.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple containers that were not durable, thick, and resistant to damage. Replace. -0-
4-501.11 Maintain equipment in good repair. Observed no drain stoppers for 3-comp sink. Observed freezer door not fully closing. Observed pooled water in bottom of prep unit #2. |
|
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 shelving and top of dish machine in need of cleaning due to dust and debris buildup. Increased and more thorough cleaning frequency recommended. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaks from pipes at handsink and at prep/3-comp sink (sink has 3-compartments but is not used for washing dishes as facility has another 3-comp sink to use for dishes in dishpit area). Observed no handle on hot water knob at handsink at cook line. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some walls in need of cleaning, especially in dishpit area. Increased and more thorough cleaning frequency recommended. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored with clean dishes and spices. -0- |