| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present during inspection. EHS contacted PIC via phone call during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - Observed no food protection manager on site. PIC with CFPM not on site during visit.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
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 chest coolers on the floor and bus tub next to sink upon arrival. - CDI - Employee moved items to allow access to handsink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed no paper towels stored at handsink upon arrival. - CDI - Employee provided napkins at handsink. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed shellstock tags retained but no dates written on tags to indicate the date the last shellstock was sold from the container. Ensure dates are written on tags when placed in binder. - VR - Verification required within 10 days. |
|
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 cooked shrimp stored in chest cooler with various raw seafood products. Products were observed to be stored not in their original containers. - CDI - PIC removed cooked shrimp from chest cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items (salsas and cheese) stored in RIC holding above 41F (see temperature chart). Per employee, TCS items were placed in the unit an hour prior. - CDI - PIC agreed to a voluntarily closure and to return to commissary to quickly cool items down. PIC agreed not to resume operations until unit has been repaired or replaced. PIC also agreed to contact EHS once unit has been repaired. Follow up visit required.
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 |
3-501.18 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 various items lacking date mark labels, including salsas, shrimp soup, shrimp, and cut lettuce. - CDI - Per PIC, items were prepared two days prior. PIC directed employee to date mark all items appropriately.
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 |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P - Observed medicine stored above container of various spices. - CDI - Employee moved medicine.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of a yellow chemical identified as bleach by employee. - CDI - Employee labeled spray bottle ‘bleach.’ |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed RIC to be holding above 41F and multiple chest coolers holding TCS items stored on the floor. Chest coolers are only allowed during transport if needed. All TCS items should be held under mechanical refrigeration during service. More refrigeration is required or menu must be limited to allow for safe practices with available regfrigeration. - VR - Verification required within 10 days. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed various raw seafood products (octopus, shrimp, whole fish) thawing in chest cooler on floor of MFU. No ice present in chest cooler. - CDI - PIC agreed to voluntary closure to take items back to commissary for proper storage.
*NOTE: The only approved thawing methods allowed on MFU are thawing under refrigeration or thawing as part of the cooking process. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed multiple unlabeled squeeze bottles of condiments. Label all squeeze bottles. |
|
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 various spices and oils stored directly on the floor underneath the grill. Do not store food products on the floor. |
|
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 only employee present lacking hair restraint. Ensure all food handling employees utilize a hair restraint. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed two cardboard boxes of unwashed produce stored on MFU. Produce must be washed at commissary prior to placement on MFU for service per permit conditions. Store excess unwashed produce at commissary. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in RIC. Replace.
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelves throughout MFU. Do not use aluminum foil as a liner. Replace with a cleanable material, such as plastic. |
|
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 food residue and debris on the exterior of equipment. Clean and increase cleaning frequency to maintain clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors under cooking equipment and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean. |