| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf Observed PIC and lead cook without any knowledge of foodborne disease. When asked about employee health policy PIC stated they don't currently have one. Food service workers just call-out to him. CDI- EHS provided PIC with verbal education, gave out Employee Health Policy poster, and e-mailed PIC Food Health Reporting Agreement. |
|
5
|
0.50
|
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 Observed no documentation for Vomit Diarrheal procedures. PIC stated they just use sanitizer to clean up spills. CDI - EHS verbally educated PIC and gave out Vomit and Diarrheal written procedures in English/Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
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 employees using hand washing sinks to discard liquids and refill food containers from two different hand washing sinks. CDI - EHS educated PIC and food service workers on proper usage of hand washing sinks. |
|
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 queso hot holding in steam table below 135*F CDI - EHS instructed PIC to reheat queso to 165*F. EHS observed queso reheated to proper temperature for hot holding.
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 shredded Mexican cheese and cooked pepper sauce above 41*F. CDI - EHS allowed PIC to place items in WIC to cool down further. EHS observed items cooled below 41*F and held properly in prep unit.
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 . |
|
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 in physical menu asterisk in consumer advisory but it does not follow actual undercooked foods. For example the Shrimp Aguachile is served raw with no asterisk to indicate this in menu.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without proper disclosure of raw/undercooked food items.
10 day VR is REQUIRED for menu correction. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawed in cold draw from the previous day still in reduced oxygen package. CDI - PIC discarded fish. |
|
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 in-use not easily identifiable squeeze bottle near grill with no label and a gallon of yellow liquid. CDI - PIC placed label on both items (butter, and seasoning) |
|
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 wiping cloths under green cutting board. CDI - PIC discarded wiping cloths and green cutting board. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stored clean several stainless steal pans wet stacked on dry rack. CDI - PIC moved items to dish area to be W/R/S |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white prep unit style cutting board with deep scratch and scored marks along a green cutting board. CDI - PIC voluntarily discard green cutting board and will order new one for prep unit.
4-501.11 Maintain equipment in good repair. Observed gaskets torn, hanging, and held together by rope for both cold draws.
4-501.11 Maintain equipment in good repair.Observed gaskets for low boy cooler torn and hanging off door. CDI- PIC will order new gaskets
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near dish area not seal to wall
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-sink not sealed to wall. CDI - PIC will call for repairs. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 stored clean clear food container above 3-comp-sink with sticker and glue residue still attached. CDI - PIC move items to dish area for W/R/S. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing underneath hand washing sink near WIC. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom waste bin tucked under counter with no lid. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed buildup of garbage and cardboard around dumpster/compactor area.
5-501.116 Cleaning Receptacles - (B) Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
Observed cooking oil receptacle in need of cleaning and disposal. Recommended to PIC that waste management companies arrive for pickup and cleaning at higher frequency. |