| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site for part of the inspection. Facility is under a transitional permit and has 180 days from issuance of permit to obtain certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with juicer stored in it. CDI: Juicer removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at either handsink in the kitchen. CDI: Soap provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one handsink in the kitchen. CDI: Paper towels provided. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken soup cooling from yesterday in the walk in cooler. CDI: Chicken soup voluntarily discarded.
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 . |
|
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 one pan of beans, white rice in rice cooker and red rice in rice cooker below 135F. CDI: Beans rapidly reheated to over 165F. Rice was voluntarily discarded as they were prepared yesterday.
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-1T |
|
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 no date mark on products cooked/prepped more than a day ago held in reach in part of prep cooler. Products included queso dip, and cooked pork. Observed salsas in small prep cooler date marked for today when they were prepared other days per large containers in the walk in cooler. CDI: Items date marked.
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 .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sliced ham. CDI: Date provided.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed aerosol Raid insect killer in dry storage room labeled “Indoor household use only”. CDI: Product voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken soup cooling in walk in cooler in a deep, covered lexan from yesterday. CDI: Product voluntarily discarded.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing on drain board of prep sink at room temperature. CDI: Chicken was moved to preparation stage with water to continue thawing. |
|
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 several squeeze bottles of clear liquids and oils on the line with no label. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top for immediate use with stickers remaining. CDI: Avocados were properly washed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 125F. CDI: Water was heated to 135F.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2oz portion cups being used on cook line for several items. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice wands stored directly on shelving in reach in freezer. PIC stated they are currently not using these. EHS explained to PIC how to use tool. EHS suggested using the ice wands for cooling of items such as soup. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulking needed to splash guard between prep sinks. This is a condition of the transitional permit.
4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in need of replacing on cold holding equipment. Observed sticker coating remaining on several pieces of equipment and table near dish machine. Observed broken hood vent filters. Observed broken lights in hood vent. Observed broken/missing handles on rice cookers. Observed broken/missing oven doors. Observed drain board for dish machine with large holes that are not smooth and easily cleanable. These are conditions of the transitional permit.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove domestic chest freezer. This is a condition of the transitional permit. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving r throughout facility, particularly where dry goods and clean pans/utensils are stored. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed some absorbent ceiling tiles in kitchen and some peeling ceiling tiles in kitchen. This is a condition of the transitional permit.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in walls throughout facility. Observed grout needed in several areas of the floor in facility. Observed cracked and damaged floor tiles throughout facility. Observed touch up paint needed to door thresholds of storage rooms. Observed broken light in storage room. These are a conditions of the transitional permit. |