| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed PIC with little knowledge of food safety. Observed violations of holding temperatures, evidence that persons unnecessary to the operation of food establishment are in prohibited areas, improper handwashing, improper sanitization, and little knowledge of food borne disease. Observed significant evidence that persons not necessary to operation are allowed in designated areas. **10 DAY VERIFICATION REQUIRED** -1-
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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- Observed PIC wash hands for less than 20 seconds and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper handwashing techniques and PIC properly re-washed hands.
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 .
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC crack a raw egg into pan and then return to begin to add RTE foods into pan. -CDI- EHS stopped PIC and educated PIC on changing gloves and washing hands after working with raw animal products. PIC removed gloves and washed hands. -2- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill a container., Observed dish detergent in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items. **REPEAT** -2-
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink at front of house with no paper towels dispensing from dispenser. Observed handwashing sink in men’s bathroom with no paper towels. -CDI- PIC replenished paper towel supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash cans stored in front of both handwashing sinks. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cut peppers in RIC below prep unit with white, fuzzy growth. -CDI- PIC voluntarily discarded. -0- |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over RTE salsa and rice in WIC. -CDI- PIC corrected storage order.
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.- Observed raw chicken stored over raw pork in RIC under prep unit. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in WIC with no protective covering such as peppers and onions, menudo, and salsa. -1.5- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several plates stored as clean with food residue/debris. -CDI- PIC moved items to dish pit to be W/R/S. -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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed PIC unable to properly create bleach sanitizing solution with concentrations above 400 ppm. CDI- EHS educated PIC on how to properly prepare sanitizer at a concentration between 200-400 ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed refried beans and cooked beef hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items above 135F as they had been prepared this morning. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed diced tomatoes, mozzarella cheese, cut lettuce, sour cream, housemade chicken salsa, pork tamales, cooked chicken, raw beef ribs, and raw chicken in prep unit/RIC under prep unit above 41F. Observed Housemade red and green salsa in drink cooler above 41F. Refer to temperature chart. -CDI- PIC placed tomatoes, mozzarella cheese, cut lettuce, housemade salsas and raw meats in freezer to rapidly cool as all items had been prepared today. PIC voluntarily discarded of cooked chicken and tamales. **REPEAT** -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 |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 pork tamales and cooked chicken in RIC below prep unit with no dates. Observed housemade salsas in drink cooler with no dates. Observed chicken, menudo and housemade salsas in WIC with no dates. Per PIC, these items were all prepared yesterday. -CDI- PIC properly date marked these items. -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 . |
|
28
|
1
|
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 bleach spray bottle with no label. -CDI- PIC labeled bottle.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee personal medication near cook line and near register. -CDI- PIC removed items. -1- |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed fish sitting out on counter thawing. -CDI- EHS educated PIC on proper thawing methods and PIC placed fish in WIC to thaw. -0- |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thermometer in the facility during inspection. **REPEAT** **10 DAY VERIFICATION REQUIRED** -1- |
|
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 oil, flour, sugar and salt throughout facility with no labels. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead bug on container near paper towel dispenser at handwashing sink. **REPEAT** -1- |
|
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 drinks stored on floor in dry storage area.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed container with ice with no protective covering for consumer self service. -CDI- PIC removed. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed makeshift bed in dry storage room over drinks and clean equipment. -0- |
|
47
|
0.50
|
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 food stored in plastic grocery bags. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed loose pipe at handwashing sink. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed PIC’s personal container of chocolate stored inside of ice machine. -CDI- PIC removed and discarded of ice that was surrounding container. -0- |