| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
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 several risk factor violations during inspection. -CDI- EHS educated PIC. -1-
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
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 2 food employees wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employees on proper handwashing techniques and both rewashed hands.
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 .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- Observed PIC handle raw meat and then begin to don gloves to work with RTE meats without handwashing. Observed food employee don gloves over gloves to handle raw eggs and then remove top layer of gloves to go back to working with RTE food. Observed food employee handle raw fish and then change gloves to handle RTE food without a proper handwash. -CDI- EHS educated all on proper glove change and washing hands after handling raw meats and all washed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash sink in employee bathroom. -CDI- EHS provided PIC with sign.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cup stored in handwashing sink. -CDI- PIC removed. -1- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed pork stored in front of beef and chicken in prep unit. Observed chicken stored behind beef in prep unit. -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)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon and raw chorizo intermingled in a container with RTE deli ham and hot dogs. -CDI- PIC relocated items. **REPEAT** -3-
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 chicken, salsa ranchera, raw ceviche, fried chicken, shredded lettuce, cooked corn and several other items in WIC with no protective covering. |
|
16
|
0
|
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 food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 cooked veggies (carrots, potatoes and corn) prepared more than 2 hrs ago at 80F in RIC. Observed cut cabbage prepared yesterday at 46F in WIC. Observed housemade shrimp broth and beef broth prepared yesterday at 42 & 43F. Observed raw chicken prepared yesterday at 42F. Observed 2 containers of raw beef prepared yesterday at 43-44F. -CDI- PIC voluntarily discarded of all items except for raw meats which were placed in freezer to cool back down. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed jalapeños, corn tamales and plantains hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken, raw beef and 2 types of cut cabbage, and cut lettuce above 41F in prep unit. Observed refried beans above 41F in WIC. Refer to temperature chart. -CDI- PIC placed items in prep unit to cool back down. EHS educated PIC on not filling prep unit containers all the way to the top. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed hot dogs, deli ham, Queso fresco and mozzarella cheese in prep units with no dates. Observed cheese pupusas date marked 5/29 (discard 6/4) in RIC. Observed housemade chipotle salsa (containing canned chipotles) date marked 5/26 (discard 6/1), salsa Roja date marked 5/29 (discard 6/4), and bean tamales with no date in WIC. Observed frozen cooked meats with no date marks. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -3-
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
|
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 bottle with no label. Per PIC, items were grill cleaner. -CDI- PIC properly labeled.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of raid. -CDI- PIC voluntarily discarded. -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 items prepared yesterday still above 41F. Observed items prepared today more than 2hours ago above 70F cooling in RIC. Observed salsa Verde, and corn cooling at ambient air in plastic containers filled to the top in water baths with no active stirring. Observed horchata prepared today cooling in WIC in plastic container with lid filled to the top stored below other containers. -CDI- EHS educated PIC on proper cooling methods. Items prepared yesterday and still above 70F from more than 2 hours ago were discarded. Items cooling today were separated into smaller containers and placed in freezer to rapidly cool down. -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 . |
|
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 multiple flying pests in dishpit/clean dish area and in both dry storage areas. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in rice. -CDI- PIC removed.
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 scoop handles stored in ice and sugar. -CDI- PIC removed. -0- |
|
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 wet stacking and standing water in dishes stored as clean. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. -Pf- Observed pots and pans too large to be submerge in 3 compartment sink. **10 DAY VERIFICATION REQUIRED** -0.5- |