| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during today’s inspection: Improper handwashing procedures, no accessibility to hand drying supplies, improper use of hand washing sink, food storage order, reheating procedures, cold holding and date marking. CDI - EHS provided education to employee present and active correction to the above mentioned priority items. -1-
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. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed worker onsite without food protection manager certification. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
8
|
2
|
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.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
At beginning of inspection, EHS observed the food handler enter the permitted facility and proceed to don new gloves to prepare a customer order. Employee was redirected to discard gloves and hand wash. Employee then washed their hands for less than 15 seconds, recontaminated hands by directly touching faucet handles then proceeded to don new gloves. CDI - EHS intervened and demonstrated proper hand washing practices and employee complied by properly washing hands. -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. |
|
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 handler utilize hand sink to fill metal food bowl with water. CDI - Food handler instructed to discontinue practice and redirected to prep sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed dispenser unable to provide disposable towels. CDI - Food handler removed disposable towels out of dispenser. -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw chicken stored on top of container of raw beef. No evidence of contamination was observed. CDI - PIC rearranged storage order to prevent cross contamination. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding. (P) Observed queso left out in ambient temperatures below the flat top grill and temping at 75 F. Discussion with food handler revealed that the queso was in queue to be reheated. CDI - Container of queso placed on flat top surface and actively stirred to aide in reheating. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pre portioned rice and salsas in prep top above 41 F. See temperature observation chart. EHS noted right side lid left open and pre portioned salsa cups stacked high over the fill line. All other items in the unit were 41 F or below. CDI - Portioned rice and salsa cups above the fill line were voluntarily discarded. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 incorrect date label for black beans in the prep reach-in which were made on 9/7 per food handler and another container of beans in the walk-in cooler being held past 7 days (8/31-9/6). CDI - Employee allowed to correctly date mark first container of beans and discarded expired batch. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of raw beef stored on the floor in the walk-in cooler. No points deducted due to improvement and different observation. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside plastic pitcher hanging on floating shelf. Allow utensils to completely dry by inverting. -0- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 two reach-in unit gaskets with heavy accumulation of food debris. Clean and maintain. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bags and boxes of waste cluttered on the ground around the dumpster. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee place personal food on top of bottle of dry goods on shelving unit. -0- |