| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
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 facilities lack of control of food safety measures in the facility and an inability to demonstrate knowledge on food safety principles. During inspection facility received 4 Risk factor violations. EHS spoke with PIC pertaining to food safety principles specifically referencing the risk factor violations from today’s inspection.
EHS will return to further evaluate facilities ability to demonstrate knowledge.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee not use soap to wash her hands and only wash hands for approximately 5-10 seconds. Observed 2 other foods employees wash hands with soap but do so for approximately 5-10 seconds. -CDI- PIC Simon and EHS discussed proper hand washing procedures, hands were rewashed following proper procedures.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
-Repeated failure to meet compliance with handwashing in the facility may lead to the facility being placed on a risk control plan for Handwashing- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed plastic cups used to make boba with a buildup of pink residue and debris present on them. Plastic cups were moved to the 3-Compartment sink and were washed/rinsed/sanitized using QUAT sanitizer. Ensure that food contact surfaces are clean and maintained as clean.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of debris and residue present on the metal tray on the internal portion of the ice machine. Ensure that the ice machine is cleaned at a frequency to prevent buildup. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 milk, whipping cream, and liquid yogurt in the lowboy cooler with no date marking present. PIC stated that they were working when all containers were prepped or opened. PIC backdated the containers with proper date marking. Ensure all TCS foods are date marked upon opening/prep.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small pests in the facility, 1 was present on the floor the other on the wall. Ensure that the premises is maintained free of pests. (Insect). PIC stated that the facility does routine pest control. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of dry flavors/powders for the teas stored on the counter uncovered with no lids. Ensure that all food is stored in a way so that it is not exposed to potential contamination. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food without a head covering on. Ensure all food employees are wearing hair restraints/head coverings. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a scoop in the jelly prep top that was stored in a container of water. The container of water was being maintained as cold. |
|
49
|
0.50
|
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 bottom of blenders in the facility with a build up of residue and soil present and sticker residue present on the external surfaces of several containers being stored as clean. Observed low cabinets along the back wall of the drink prep area with debris and soiling present on the inside. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed a drip underneath the PVC piping at the 3-Compartment sink. Ensure that the plumbing system is maintained in good repair and the leak is repaired. |
|
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 walls of the facility with presence of soiling, observed soiled floors and buildup on floors specifically underneath the 3 compartment sink. Ensure that floors and walls are cleaned and maintained as clean. |