| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC was unable to provide signed employee health agreements for the employees. PIC stated that they have signed agreements but do not have them on site. 10 day VR to observed signed copies provided. EHS left an employee health agreement onsite at the end of the inspection if they could not find the signed copies.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 4 cartons of raw shelled eggs stored on the top shelf of the 2 door RIC at the cookline, directly above opened containers of pico, shredded cabbage, and queso fresco.
CDI - PIC provided education on proper storage order and PIC moved eggs to lower shelf of the RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
19
|
1.50
|
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 an insert container of pork chicharon reheated on the stovetop and brought up the the steamtable to be hot held. Item observed between temperatures of 71-110F. EHS instructed the PIC that for reheating items it must be at least 165F before being removed from the stovetop to be brought to the steamtable.
CDI - PIC placed item on stovetop to continue reheating process until all areas of the food reached 165F. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 smaller plastic buckets and one large metal pot of pork lard stored on the lower prep shelf in the cookline area all at temperatures of 71F. PIC stated that they use the pork fat to cook the chicharrones and it is always kept out at room temperature. EHS informed the PIC that it must be maintained at 41F or below in the WIC and if it is removed to be cooked with that it must go immediately back into the WIC. Containers of lard discovered during the inspection were out since the morning prior. REPEAT.
CDI - PIC voluntarily discarded all 3 containers of pork lard.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle containing a white liquid at the tortilla making area handwash sink to not be labeled as to its contents.
- Observed one chemical spray bottle containing a blue liquid at the 3 compartment sink area to not be labeled as to its contents.
CDI - PIC labeled chemical spray bottles. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large bus bin of raw pork cooling in the WIC at a rate of 0.0 degrees/min. Pork was observed stored deeply and overflowing from the bus bin, not allowing for adequate air flow around the product. REPEAT.
CDI - PIC divided up the raw pork into 2 separate containers, allowing for adequate air flow around the entire product and for rapid cooling. Was observed cooling at a rate of .3 degrees/min after correction.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Avocados held in the cookline refrigerator were stated to be ready to use but were observed with their stickers still on the exterior. PIC informed that during the washing process stickers must be removed.
CDI - Avocados rewashed and stickers removed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed wooden poles being used as a food contact surface to stir pork and push tamale mix through the mixer. EHS observed wooden poles with food residue present in cracks and seams. Facility must use sealed wooden utensils but not the wooden poles due to the surfaces not being durable or easy to clean. CDI - PIC voluntarily discarded wooden poles. REPEAT.
CDI - PIC voluntarily discarded contaminated/cracked wooden pole. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be open at the time of the inspection.
CDI - PIC closed dumpster door. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the floor at the 3 compartment sink area and the floor around the tortilla machine to have an accumulation of grease/grime. REPEAT. |