| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with inadequate knowledge of date marking, cold holding and hot holding temperatures, having an accurate food thermometer, and hot water during inspections. PIC did not have food manager’s certification. CDI: education provided with information on how to comply. |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat:
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
PIC is not food safety certified.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Facility has 210 days of permit issuance to comply. |
|
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
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no procedures for the clean-up of vomiting and diarrheal events. CDI: gave a copy of procedures in Spanish to PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed water at handsink not working due to issue with freshwater tank. MFU voluntarily closed and will return back to commissary to have unit serviced. VR required
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by prep unit. CDI; prep unit relocated. Observed food containers and utensils inside handsink open arrival. CDI: all items removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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. Observed no sanitizer available for use. CDI: bleach sanitizer was made up at proper concentration during inspection. |
|
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
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 . Observed scrambled eggs, fried chicken, and ground beef < 135F(see temp chart) inside steam well. CDI: reheated on flat top grill to proper temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 . Observed 2 1/2 flats of shell eggs sitting on shelf at 85F. PIC stated that they were placed there ~45 minutes ago. CDI: eggs placed in pans with ice to cool down. Observed inside prep unit pico, cut cabbage, hot dogs, chicken tacos, and yuca > 41F (see temp chart). Observed inside reach-in cooler raw chicken and beef > 41F(see temp chart). PIC stated that they arrived at location around an hour ago. Items placed on time. Unit has voluntarily closed and will go back to commissary to address temp issues and cooler repair if needed.
VR required. |
|
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
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 . Observed chicken tacos and yuca inside prep unit with no date mark that were made yesterday. CDI: proper dates placed on products. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only a dial thick probe thermometer available for checking temperatures.
VR required. |
|
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 MFU did not have water due to an issue with freshwater tank. MFU voluntarily closed down and will return back to commissary to address issue.
VR required. |