| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed pic with no certified food protection manager. Repeat -1 point.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
EHS observed no diarrheal and vomiting plan on food truck. CDI EHS gave operator a vomit and diarrheal plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. EHS observed no handwashing sign at employee hand sink. CDI EHS gave PIC handwash signs to post at employee handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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. EHS observed raw beef, pork and chicken in individually packaged ziploc bags stored together in one large bus tub at the bottom of reach in cooler. - CDI - Education provided. PIC separated items into smaller individual containers. - 1.5 points
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above bread in reach-in cooler. - CDI - PIC moved eggs below bread.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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. EHS observed corn in reach in at 48f around 2:15PM. PIC stated that it was prepared around 7:00am this morning but failed to reach 41f within 6 hours. CDI PIC voluntarily discarded corn.
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 . |
|
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 - EHS observed red and green salsas holding above 41F in glass door reach-in cooler. RIC designed for commercially packaged unopened products only. Ambient temperature of unit read 50F. - CDI - PIC voluntarily discarded all salas. Do not store opened commercially packaged TCS items in RIC. Do not store unopened commercially packaged TCS items in unit until repaired. - Repeat -1.5 points - *NOTE: Three functional refrigeration units still present on MFU. Follow up visit required for long term compliance to ensure unit is holding at 41F or below if used for TCS food item storage.
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 . |
|
33
|
0.50
|
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 corn on the cob not meet required cooling parameters while cooling in a large, tightly closed ziplock bag in reach-in cooler (see violation #20). Cooling is prohibited on the MFU per permit conditions. All cooling should occur at the commissary. - CDI - PIC voluntarily discarded corn.
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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 brown sugar, oil, flour, and butter working containers lacking labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed canned food items, condiments, and single service items (plates, forks, etc.) stored directly on the floor underneath cooking equipment. Do not store these items directly on the floor. Excess items should be stored at the commissary. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employees lacking hair restraints while preparing food. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Observed hot water heater not plugged in upon arrival. Ensure hot water heater remains plugged in during all hours of operation to allow for access to hot water as needed. PIC plugged in hot water heater but water did not heat up over an hour. Final water temperatures of 60F observed. - VR - Verification required within 10 days to ensure hot water is provided on MFU. |