| 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 person in charge with lack of understanding of food safety rules during inspection and unable to correct violations without EHS guidance. EHS has recently done educational visit with PIC and recently explained in depth previous violations. CDI-EHS educated and provided PIC with food safety checklist to ensure all food safety parameters are being met.
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. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with the PIC that cutting boards and utensils are only washed, rinsed, and sanitized once a day at the end of the day. Per PIC, utensils are washed with soap and water throughout the day as needed and cutting boards are washed, rinsed, and sanitized at the end of the day. CDI-EHS educated PIC and PIC washed, rinsed, and sanitized all utensils, and cutting boards were used with a single use barrier for the rest of the day. 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
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed PIC about to use thermometer without sanitizing food contact surface. CDI-PIC sprayed single use paper towel with properly concentration chlorine sanitizer, wiped food contact surface, and allowed to air dry before taking temperature. |
|
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 steak hot holding in steam table below 135F, see temperature chart. CDI- Steak was in steam table for 1 hour, PIC reheated steak to above 165F before placing back in steam table, see temperature chart.
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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, mozzarella cheese, refried beans, pico de gallo, raw pork, raw beef, and raw chicken above 41F, see temperature chart. CDI-PIC voluntarily discarded all foods listed and denatured with bleach. PIC unsure of why foods were above 41F and refrigeration units had ambient temperatures of 41F and below. EHS will be implementing risk control plan for cold holding.REPEAT
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
|
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 is not been labeled, or if the label is incorrect. -P Observed salsas and lettuce date labeled 10/2 but were actually prepared 10/1 CDI-PIC changed date on salsas to 10/1 and voluntarily discarded lettuce.
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 . |
|
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 seasoning containers with no labels. CDI- PIC label containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door of MFU open during inspection. Repair curtain screen to allow curtain to close easily and close window screen between orders.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects in AC fan and observed live flying insects inside MFU during inspection. REPEAT |
|
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 fryer oil stored on the floor of MFU. Keep at least 6 inches off the floor. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed washed limes stored in original cardboard box deeming limes unwashed. PIC stated he will take limes back to commissary to rewash and put into another container. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use styrofoam trays stored with food contact surface upright. CDI-PIC flipped trays over to protect food contact surface. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
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 rice being hot hold inside of black plastic grocery bag inside of metal container in steam well. CDI- PIC voluntarily discarded rice. Do not store foods in direct contact with grocery bags, bags must be food safe such as plastic sandwich bags or gallon zip bags. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 gaskets of low boy coolers in need of cleaning due to black and pink buildup. Clean. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at three compartment sink. CDI- PIC had hot water heater unplugged, PIC plugged hot water heater in and hot water reached 188F. Keep hot water on at all times during operating hours. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for a water inlet, outlet, and hose. Observed no cap on clean water inlet. Provide cap or close and lock cover for inlet. |
|
55
|
0.50
|
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 mesh screens torn large back window and ordering window. Repair. |