| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
1
|
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 - PIC unaware of employee health policy and unable to provide evidence of a policy. - CDI - Education provided. EHS provided printed copy of employee health policy in Spanish for all employees to review and sign. Maintain signed copies on MFU.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - REPEAT - PIC unaware of written procedures for vomit and diarrhea clean up plan and unable to locate procedures on MFU. - CDI - Education provided. EHS provided printed copy of written procedures in Spanish. Maintain written procedures of MFU.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee handling money and then begin to prep customer orders without changing gloves and washing hands. - CDI - Education provided. Employee washed hands and changed gloves. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - Observed employee making tortillas with bare hands, including flipping tortillas on the flattop grill and removing tortillas from the grill. Do not bare hand contact ready-to-eat foods. - CDI - Education provided. Employee discarded tortillas made with bare hands and donned gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 raw shell eggs stored above ready-to-eat salsas in glass door reach-in cooler. - CDI - PIC corrected storage order by placing salsas above eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed cooked onions and grilled chicken holding below 135F on flattop grill (see temperature chart). Per PIC, items had been on grill for less than 3 hours. Container holding TCS items not touching grill directly. - CDI - PIC used items for a customer order. PIC agreed to store container on grill directly to maintain items at correct temperatures moving forward.
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 |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit and reach-in freezer (see temperature chart). RIF was unplugged. PIC plugged in RIF, and EHS observed ambient temperatures recover. PIC stated she unplugs the freezer in the mornings to prevent food from becoming frozen. Do not unplug RIF. Utilize a cooler for foods not wanting to be frozen. PIC voluntarily discarded all TCS items holding above 41F in both units. - VR - Verification required within 3 days to ensure prep unit has been repaired.
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
|
0
|
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 container of cooked mushrooms dated 6/26, ham dated 6/25, and a container of salsa verde lacking a date mark label. - CDI - PIC voluntarily discarded all products.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw chicken thawing at ambient temperatures in three compartment sink as well as raw beef thawing at ambient temperatures on shelving. Thawing at ambient temperatures is not permitted. Per permit conditions, raw meat prep is prohibited on MFU due to lack of prep sink and space. Thawing under refrigeration is allowed on MFU, but thawing in prep sinks under running water must occur at the commissary. - CDI - Education provided. PIC placed items in cooler to continue thawing. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during duration of inspection with no protection from insect or rodent entry. EHS recommends purchasing a mesh net to place in doorway. Keep door closed if no insect protection present. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 bucket of raw onions and box of limes, avocados, melons, and pineapples both stored directly on the floor. Do not store food items directly on the floor. - CDI - PIC moved containers to shelving. |
|
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. - Both present employees observed lacking hair restraints while handling food. Ensure all food handling employees utilize hair restraints. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados in prep unit for service with stickers present. Wash avocados at commissary prior to placing on MFU for service. Remove sticker during the washing process. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures. - Pf - Observed water turned off upon arrival. Water must remain turned on during all hours of service. - CDI - Employee turned water on underneath three compartment sink for EHS to wash hands. |