| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT: 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 contact surfaces, inadequate sanitizer concentration, food storage order, reheating procedures, cold holding and date marking. Majority of the observed items were consecutive repeat violations from the previous inspection. CDI - PIC educated on critical items; please see item numbers below for more details and corrective actions. -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. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT: 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.
REPEAT: 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P.
REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P.
EHS observed the PIC wash their hands for less than 10 seconds with only water, used hands directly to turn off water supply, dry hands with paper towels then proceeded to don new gloves to prepare a customer order. CDI - EHS intervened and demonstrated proper hand washing practices and employee complied by properly washing hands. -4-
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
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf.
Observed PIC utilize hand sink to wet wiping cloth and wring out the water into the hand sink. CDI - PIC instructed to discontinue practice and redirected to prep sink.
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. - Pf.
Observed no hand towels available at hand sink dispenser. CDI - PIC provided disposable towels to hand sink. -2- |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT: 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 shrimp stored above container of cooked chicken in the cold drawer unit. No evidence of contamination was observed. CDI - PIC removed cooked chicken to the walk-in cooler to prevent cross contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P.
EHS observed quat sanitizer at 3-compartment sink with a concentration of 0 PPM. Upon further investigation, it was discovered that the sanitizer line was detached due to being in disrepair. EHS demonstrated how to manually make and test quat sanitizer. Facility will manually make sanitizer until dispenser is repaired. -0-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf.
Observed dried food debris on knive stored as clean on the wall magnetic rack. CDI - Knive was removed to be w/r/s at the 3-compartment sink. -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. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P.
Observed queso not meet proper reheating temperatures from when it started at 10:30 AM, per discussion with PIC. EHS noted that the container of queso was indirectly reheating on the flat top grill as it was placed on top of a steel wire pan grate. PIC states that the queso was placed on the wire pan grate to prevent it from burning. EHS also observed barbacoa and black beans with < 30 minutes left to reheat as its process began at 11:00 AM, which was revealed by PIC. EHS noted them placed in a low water bath inside of a large deep metal container that was on top of the flat top grill. CDI - Container of queso voluntarily discarded. PIC transferred barbacoa and black beans on to the stove top, stirred foods and they were reheated > 165 F for hot holding. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 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 temping above 41°F. See temperature observation chart. Pre portioned salsa cups stacked high over the fill line. Discussion with the PIC revealed that all foods were filled in the unit at 5:00 AM. CDI - Portioned rice and salsa cups above the fill line were voluntarily discarded by PIC. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: 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 enchilada sauce being held for resale in the facility past 7 days (prep date 1/31). CDI - PIC voluntarily discarded expired food. No escalation of points due to improvement from previous 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gasket at cold drawer unit under flat top grill. Replace.
Observed two door lowboy unit not in use and out of order. Repair or replace.
Observed sanitizer dispenser connection line in disrepair; part missing to connect tube. Repair.
4-502.11(A) Maintain utensils in good repair.
Observed damaged rubber spatula and handle of knife. Replace. -0.5- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: 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 reach-in units with food debris on gaskets and interior of two door reach-in unit with heavy food debris accumulation. Clean and maintain. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed missing ceiling panel right of hood system. Provide. -0- |