| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC was unable to demonstrate cold holding, date marking, sanitization, storage order, hot holding, and hand washing. EHS will arrive back on site to verify compliance with all items listed.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee cooking raw shell eggs and did not wash hands after switch gloves to work with RTE foods. CDI - removed gloves, washed hands, and put on clean gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink by three compartment sink without paper towels. CDI - PIC added paper towels to hand sink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pepperonis and hot dogs stored above raw fish in WIF. CDI - PIC rearranged to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce, stored above, ready to eat items in open face refrigeration. CDI - PIC rearranged to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine unable to reach 160°F. Max ambient is 153F. PIC stated they have gotten a new dish machine it has been unable to reach temperature for several days. PIC stated they reached out to company, but has not had a chance to follow up. PIC stated they have not been sanitizing dishes. PIC reached out to maintenance and they will make an on-site visit to repair hot water machine and add backup chemical sanitizer to unit. Establishment shall only use single use items such as disposable plates, cups, and utensils until dish machine is repaired and working properly. All cooking utensils shall be washed in three compartment sink that has quat sanitizer. EHS will arrive back on sight within 3 days to verify unit.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash browns hot holding in fryer basket below 135. Observed eggs and sausage sitting on counter for grab and go for residence without temperature control. CDI - PIC voluntarily discarded hash browns. PIC reheated eggs and sausage to 165°F and placed in warmers to maintain temperature.
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 reach in cooler unable to maintain TCS items 41 and below. Observed open face refrigeration unable to maintain TCS items 41 and below at the front of unit. PIC stated they do daily temperature logs, but was unable to show any documentation. PIC voluntarily discarded all items in RIC and open face refrigeration above 41. All other items were moved to brand new three door reach in cooler for storage. PIC stated they will only keep uncut and unwashed fruit in open face refrigeration. PIC reached out to maintenance to repair unit. Until repaired no TCS items shall be stored in RIC. EHS will arrive back on sight to verify RIC has been permanently repaired and maintaining TCS foods 41 below. Further non-compliance in cold holding may lead to risk control plan.
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 |
No
|
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). Observed tomatoes, salad, and chicken prepared on previous days without date marking. Establishment was unable to show or describe a consistent date marking system. CDI - PIC added correct date marking to all items.
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 several food items with date marking from 5/15, 6/26, 6/31, 7/2, 7/8,7/9. Containers holding TCS food showed several different dates on containers. PIC was unable to indicate which date marking was correct. Establishment was unable to show or describe a consistent date marking system. CDI - PIC voluntarily discarded all items. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout preparation areas and food storage. Increase pest control. |
|
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 food employees without head coverings. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting throughout clean dish rack. CDI - PIC moved to three compartment sink for w/r/s |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items stored on floor in dry storage area. CDI - PIC picked up off floor to prevent contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer in establishment. EHS will arrive back on site within 10 days to verify high temp thermometer has been purchased and accurately working. |