| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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. Observed PIC unable to ensure food safety and handling are being met for proper hand washing, date marking, maintaining adequate cold holding and hot holding temperatures, sanitizing of food contact surfaces, maintenance of equipment and hand sink provisions. -1-
*A follow-up visit will be made to ensure compliance on foodsafety management and procedures.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certified food protection managers certificate. Other CFPM arrived towards end of inspection. Ensure a CFPM is present at all times. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee recontaminate hands on handles after hand wash and immediately proceed to handle clean gloves for food prep. CDI - EHS coached employee and hands were rewashed. -2-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at employee restroom. Staff present advised that the soap dispenser fell off the wall. Dispenser provided and reinstalled in restroom for compliance.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed two hand washing sinks in kitchen without hand towels. Employee present states that the facility is waiting more towels for each dispenser. CDI - Disposable hand towels provided to both stations for compliance. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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 160 F as measured by a max/min thermometer. - P. Observed under counter dish machine unable to reach high sanitizing temperature of 160 F after 4 cycles. CDI - PIC repaired machine; per manufacturer’s instructions, machine was operated an additional 12 cycles achieving a final rinse temperature of 161.5 F.
***Compliance visit will be made to ensure equipment is able to perform at optimum levels.
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed pork and chicken soup hot holding < 135 F. Refer to temperature observation chart. CDI - PIC removed items and reheated > 165 F for compliance. -0-
***Points shall be escalated with repeated violations.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of sliced tomatoes, sliced ham, cheddar cheese, swiss cheese and pico de gallo cold held > 41 degrees F. Refer to temperature observation chart. Products were placed out for services 40-60 minutes prior to inspection, according to PIC. CDI - Items from refrigeration and shallow ice bath left vented and relocated to walk-in cooler. -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 |
REPEAT VIOLATION: 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 no pull dates for numerous TCS foods such as: chicken empanadas (3x containers) and cooked chicken and containers of soup of the day and penne pasta (2x containers) all held past 7 day requirement (10/14-/10/20; 10/13-10/19). CDI - PIC added pull dates and discarded expired foods.
***Next repeat violation will implement a risk control plan and discard.***
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. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large flying insect present inside of the kitchen and various inside of the employee restroom. -2- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed three damaged rubber spatulas stored as clean. CDI - Employee present voluntarily discarded utensils. -0- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
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 malfunctioning high temp dish machine thermometer. CDI - PIC calibrated device and thermometer now operable. -0- |