| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
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. **REPEAT** -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. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. -CDI- PIC with CFPM arrived about 30 minutes after the start of the inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
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 2 food employees wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing techniques and both rewashed hands. **REPEAT** -2-
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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated both on using barriers to turn off faucet and both rewashed hands.
2-301.15 Only wash hands in handwashing sink. -Pf- Observed 2 food employees wash hands at 3-compartment sink. -CDI- EHS educated both on washing hands at handwashing sink and both properly washed hands at handwashing sink. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed garden spray hose stored in handwashing sink. Observed food employee use handwashing sink to fill up a container. -CDI- EHS educated PIC on proper use of handwashing sink. **REPEAT** -2-
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing from dispenser at handwashing sink near 3-compartment sink. -CDI- PIC provided pump soap. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed 2 food employees washing gloved hands. -CDI- EHS educated both on removing gloves before washing hands. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
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. -CDI- PIC moved items to dish pit to be W/R/S. **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: 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
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 beef prepared yesterday at 59F. -CDI- PIC voluntarily discarded items. **REPEAT** -3-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in prep unit above 41F. Observed items in RIC and WIC above 41F. Refer to temperature chart. Per PIC, items had been out for prep. -CDI- PIC placed items in WIC or WIF to cool back down. EHS educated PIC on methods to help maintain temperatures for items in prep unit; metal containers, keeping lid closed and not filling containers up as much. **REPEAT** -1.5-
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 |
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 items improperly date marked; ham 9/26-10/3 (discard should be 10/2), hot dogs 9/28-10/5 (discard should be 10/4), salsa ranchera (containing cut tomatoes) 9/24-10/1 (discard should be 9/30), and bean empanadas 9/28-10/5 (discard should be 10/4). Observed cheese pupusas date marked 9/22 & 9/23 (discard 9/28 & 9/29). Observed cut tomatoes, curtido, cut cabbage, and cut lettuce in prep units with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items and voluntarily discarded items past date mark. EHS educated PIC on proper date marking system. **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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamps on items being held on time. -CDI- PIC placed time stamp on items. -0- |
|
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 beef prepared yesterday that did not properly cool. Observed items cooling in ambient air at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of items prepared yesterday and placed other items in freezer to facilitate rapid cooling. **REPEAT** -0.5-
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dish pit area and especially at dry storage area near door. **REPEAT** -1- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. **REPEAT** -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed two food employees use 3-compartment sink to wash hands. -CDI- EHS educated PIC on washing hands at handwashing sink.
4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf- Observed food employee manually warewashing dishes at 3-compartment sink; sink was set up as sanitizer-rinse-sanitizer. -CDI- EHS educated PIC on using a proper 3-step W/R/S procedure at 3-compartment sink and PIC corrected water. -0- |