| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw al pastor meat stored with RTE birria meat. -CDI- PIC corrected storage order. **REPEAT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items stored below 135F at steam table. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS observed low water in steam table and educated PIC on keeping water level higher to assist with maintaining proper temperatures. **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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC and prep unit. Refer to temperature chart. Observed ambient air of RIC at 50F and prep unit at 41F. Observed diced tomatoes stored in a cup inside of cold pan holding limes, not fully submerged. Ensure items are properly stored/submerged in cold pans. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- **3 DAY VR BY 5/21/26** MFU TO VOLUNTARILY CLOSE UNTIL REPAIRS CAN BE MADE** **EHS RECOMMENDED THAT PREP UNIT BE SERVICED/HAVE TEMPERATURE LOWERED ALSO SINCE IT WAS RIGHT AT 41F.** **EHS ALSO EDUCATED PIC ON ENSURING NO PREP IS DONE ON MFU, ALL IS DONE AT COMMISSARY. PIC STATED THAT MFU IS TAKEN TO COMMISSARY DAILY TO FILL UP, THAT ITEMS ARE NOT BEING TRANSPORTED FROM COMMISSARY.**
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 |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 multiple items missing date marks: birria, shredded mozzarella cheese x 2, queso fresco x 2, diced tomatoes, sliced tomatoes, housemade salsa verde and salsa roja and shredded lettuce. Observed items improperly date marked: shredded lettuce date marked 5/14-5/19, upon discussion with PIC, items were prepared today and menudo date marked 5/18, upon discussion with PIC, items were prepared 5/15. Per PIC, other items were prepared today. -CDI- EHS educated PIC on proper date marking system and PIC properly date marked 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
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were bleach and water for floor cleaner. -CDI- PIC properly labeled 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 diced tomatoes and shredded lettuce that had just been prepared cooling in prep unit. Ensure most prep is done at commissary and if it is necessary to do very small quantities of ambient prep, ensure that it is placed in lowboy freezer to facilitate rapid cooling. -CDI- PIC voluntarily discarded items. **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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 2 bags containing spices with no labels. Observed one spice shaker with no label. -CDI- PIC properly labeled items. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window open throughout inspection with no active orders and window has no screen or fly fans. Ensure windows and doors remain closed when not in use or place proper protection. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer at 0ppm. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed 3 unwashed heads of cabbage on MFU and a bag of unwashed onions. Ensure all items are washed and prepared in commissary prior to being brought on MFU. Repeated violations can result in permit action as this is a permit condition. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed grocery store bags being used to store bread. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cellphone stored on cutting board surface of prep unit. -CDI- PIC relocated and cleaned area. **REPEAT** -0.5- |