| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC without understanding of foodborne illness or what foods require temperature control for safety. EHS explained to PIC what are TCS foods and what are not. EHS advises the owner onsite, who is a CFPM, to make their acting PIC’s onsite knowledgeable about the basics of food safety. 10 day VR is required. (-0)
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Acting PIC responds to questions about reportable symptoms incorrectly, affirming an employee can work in a food handling capacity the same day they have vomited if they feel better. EHS corrects employee and advises the owner onsite to please inform staff of their obligation to be excluded from the kitchen if they exhibit certain symptoms or illnesses, as well as to report those which are required to the Health Department. 10 day VR required. (-1)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed full trash can blocking access to back hand sink. EHS advises employees to keep hand sink clear for use at all times. CDI- Trash can moved away from sink. (-0) |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed sliced tomato inside lowboy without any packaging or protection. CDI- PIC disposes of tomato. REPEAT. (-1) |
|
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 knife at front knife strip and meat slicer with visible food debris. CDI- PIC moves knife to 3 comp sink for cleaning, slicer cleaned during inspection. (-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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods inside first 2 of 3 fliptops and their lowboys above 41F. PIC voluntarily discards TCS items above 41F; 3 day VR still required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 sliced veal dated 9/13 and cooked rice dated for 9/17 side lowboy. CDI- PIC discards expired items. 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: 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 |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3 comp sink above 400PPM. CDI- PIC remixes at 200PPM as stipulated by manufacturer. REPEAT. (-1) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 trio of spices at cook line without labels. REPEAT. (-1) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water and food debris inside sanitize basin of 3 comp sink. CDI- PIC drains and refills with clean water and new sanitizer solution. (-.05)
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed significant build up of food debris at rinse station for dish machine. Drain boards should be cleaned at an increased frequency. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed substantial amount of flies and foul odor at trash disposal area due to grease trap and dumpster overflow. Increased frequency of pickups and maintenance is advised. (-0) |