| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control/oversight over foodborne illness risk factors as evidenced by improper handwashing, improper cooling, improper cold holding, lack of employee health policy training, and lack of vomit and diarrhea clean up plan on site.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 no employee health policy on site and minimal knowledge with staff. CDI: EHS provided updated copy of the employee health policy in Spanish today and PIC went over it with staff and had them sign it during the inspection.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no vomit and diarrhea clean up procedure. CDI - EHS provided Spanish version during inspection. REPEAT VIOLATION |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handle dirty dishes, load them into the dish washer and then immediately unload clean dishes. CDI: Dishes rewashed. Employee washed hands. |
|
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 server washing off her serving tray in the handsink. CDI: Employee educated and handsink cleaned for use to wash hands. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sliced cheese stored in container with raw Milanesa. CDI: Cheese voluntarily discarded. Observed raw shell eggs stored over ready to eat items in the reach in cooler. REPEAT VIOLATION
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored over ready to eat items in walk in cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed squeeze bottles of sauces stored in direct contact with lettuce. CDI: Bottles removed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed single prep sink in facility with both remnants of chicken and produce in the sink. Sink was not actively in use. CDI: Sink was properly washed, rinsed, and sanitized. EHS requested that facility show EHS wash, rinse, sanitize SOP for the sink. PIC did find SOP and EHS advised that it should be posted at the sink. Per permit conditions, if cross contamination at the sink is an issue, then an additional prep sink will be required to be added.
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 slicer for citrus, and dicer for tomatoes with food debris still on the food contact surfaces when stored as clean. Observed can opener blade with significant food debris on it stored as clean. CDI: Items moved to dish area and properly washed, rinsed, and sanitized.
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 . |
|
20
|
1.50
|
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 rice and beans still cooling from yesterday in the walk in cooler above 41F. CDI: Items voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed various meats and shredded cheese cooling in walk in cooler at a rate of 0F/min. Items had approximately 30 min left to cool and then were moved to walk in freezer, separated in to shallow pans and left uncovered. Additionally product was mixed to cool to 41F in remaining time.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit holding above 41F. All items were 43-44F in prep top and reach in part of cooler. Items were placed in prep top from the walk in cooler this morning at about 11am. Items replaced with product from the walk in cooler at 41F. Items from prep top were placed in the walk in to cool. New products were placed on TPHC. TPHC procedures filled out during inspection. REPEAT VIOLATION VERIFICATION REQUIRED by 8/8 to ensure cooler is working and food is held at 41F or below. PIC showed EHS a receipt for a new cooler that was ordered 8/1 and is to be delivered today. Cooler should be in place by Friday per PIC.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 no date marks on items in cooler drawers and prep top units. CDI: Dates added to pans due to bulk containers in walk in cooler having original prep/cook date. Ensure all pans have correct date on them in all coolers. REPEAT VIOLATION
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 . |
|
28
|
1
|
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 spray bottle of what PIC identified as bleach in the warewashing area that was unlabeled. CDI: Bottle labeled. Observed plain unlabeled bucket in server area with what PIC stated was sanitizer. CDI: Bucket labeled. |
|
33
|
0.50
|
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 Observed shredded cheese and various meats cooling in deep covered containers, some large bus tubs. CDI: Items separated, mixed, uncovered and moved to the walk in cooler. REPEAT VIOLATION
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 . |
|
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 2 squeeze/spray bottles at grill with oil unlabeled. CDI: PIC labeled bottles. |
|
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 both back doors open to adjacent storage room. Ensure doors are closed when not in use.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead pests in light covers throughout storage areas in establishment. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several containers stored as clean, stacked together, wet nested. CDI: Items separated for air drying. REPEAT VIOLATION |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp and handsinks with no sealing/caulking to walls.
4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in door of prep cooler. Observed lid to bulk rice container cracked.
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas stored in “thank you” bags. CDI: Tortillas moved to ziploc style bags that are food grade. |
|
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 in reach in and walk in coolers with food debris and build up. Ensure more frequent cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed AC vent covers hanging down near grill area. Remove covers and utilize currently attached vent system or reattach.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed dish washer and oven stored in attached storage room that opens to the outside. Per owner, equipment is functional. Remove unused equipment to prevent pest harborage. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee food items stored in coolers above and commingled with restaurant food in several coolers. REPEAT VIOLATION Designate an area for employee items. |