| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present for the majority of the inspection. -CDI- PIC with CFPM arrived towards the end of the inspection. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- When EHS questioned PIC about training of foodborne disease prevention, PIC stated that some employees are not properly trained due to language barriers. -CDI- EHS educated PIC on the importance of ensuring all staff receive proper training.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed 2 PICs not able to answer questions related to food borne disease. Although foodborne disease handout was posted in facility, EHS had to point it out to PICs and review it. -CDI- EHS educated PICs on foodborne disease and the importance of having knowledge and being able to easily identify the posted information. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. **REPEAT** -2- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
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 beef cube steaks stored over raw shelled eggs. -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)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over milk, water, and meatloaf in WIC. Observed unwashed squash stored over RTE celery and carrots in WIC. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. -0- |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheating rice under running hot water. -CDI- EHS educated food employee on proper reheating procedures and food employee placed item in oven to properly reheat. -0- |
|
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 rice HH in steam cabinet at 128F. -CDI- PIC reheated item to above 165F. -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
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade ranch and blue cheese (contains buttermilk) and whole milk and chocolate milk in server cooler above 41F. Observed ambient temperature of server cooler at 43F. Observed sliced cheese in prep unit at 43F. Observed cooked beef in WIC at 46F. -CDI- PIC voluntarily discarded of TCS items in server cooler and placed beef and cheese slices in freezer to cool back down. **3DAY VERIFICATION REQUIRED** **ESTABLISHMENT WILL NOT USE UNIT UNTIL IT HAS BEEN REPAIRED** **REPEAT** -1.5-
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 mozzarella cheese, cut lettuce and sliced tomatoes in prep unit with no date. Observed cut tomatoes in salad prep with no date. Observed items improperly date marked such as marinara sauce and spaghetti date marked 3/16-3/23 (discard should be 3/22). Observed macaroni noodles and potato salad with discard date of 3/16. Per PIC, items in prep unit were prepared yesterday. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed warewashing sink being used to heat rice after manual warewashing without a sanitizing step. -CDI- EHS educated PIC on proper reheating procedures and use of prep sink and PIC reheated rice on stove top. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed bucket to catch water stored under handwashing sink for leaks. Repair. -0- |