| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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- Observed PIC unable to answer EHS’ questions about day to day operations, when items were prepared, foodborne disease and observed many risk factor violations during inspection. -CDI- EHS coached. -1-
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. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC and food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed hands. -0-
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 .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee load dish machine and then return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw burgers and then touch RTE hamburger buns without washing hands. -CDI- EHS educated food employee on when to wash and food employee discarded hamburger buns and washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at 2 handwashing sinks. -CDI- EHS provided signage. -0- |
|
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 RTE pork belly stored in front of raw beef in cold drawers. -CDI- EHS educated PIC on storage order and PIC corrected storage order. -0-
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed facility interrupting cooking process of chicken wings- wings were cooked up to 101-161F. -CDI- EHS educated PIC on not interrupting cooking process without prior approval and wings were cooked to 187F. -1.5-
EHS sent form for NCC to PIC. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed large container of blanched fries being held at 52F. -CDI- PIC placed items in WIC to cool back down. -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 . |
|
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 noodles in prep unit with no date. Observed potatoes date marked 5/28 (discard 6/3), pork belly date marked 5/25 (discard 5/31)& 6/4 (discard 6/10), potato croquettes date marked 5/23 (discard 5/29), housemade hummus date marked 4/4 (discard 4/10), truffle oil containing fresh garlic and oil date marked 6/5 (discard 6/11) in prep unit #1. Observed pork belly, root veggies, potato cakes in cold drawers with no dates. Observed Swiss chard date marked 6/5 (discard 6/11) in cold drawers. Observed spring mix and mozzarella cheese with no dates in prep unit #2. Observed guacamole date marked 6/6 (discard 6/12) in prep unit #2. Observed blanched fries, gravy and potato hash with no date mark in WIC. Observed goat cheese date marked 6/3 (discard 6/9), buffalo chicken dip date marked 6/5 (discard 6/11), housemade hummus and chick peas date marked 6/4 (discard 6/10). -CDI- PIC voluntarily discarded 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed items thawing in ambient air. -CDI- EHS educated PIC on proper thawing methods and PIC placed items in WIC.
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in fridge still in ROP environment. -CDI- EHS educated PIC on proper thawing method and PIC cut package. -0- |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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. Observed spice blend, oil and butter on grill line with no labels. Observed ketchup and honey mustard in prep units with no labels. Observed wing sauces on line with no labels. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with ready to use cans. -CDI- PIC relocated items.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed Brussels sprouts stored in cardboard box. -CDI- EHS Educated PIC on placing items in a clean container after washing them. -0- |
|
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 food employee with no protective head covering. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0- |