| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees with food protection manager certification on site during inspection. Obtain food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 food employee chopping head of lettuce into strips while making barehand contact at start of inspection. CDI - PIC corrected employee prior to EHS correction; portion of food contacting barehands was disposed of and employee donned gloves prior to returning to food preparation.
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 |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed one (1) pan of recently cooked chicken in non-temperature controlled prep space at a temperature of 153F. Per conversation with PIC, chicken had completed cooking approximately 30 minutes prior to EHS arrival, and intention was to utilize chicken within 4 hours prior to disposal. PIC described effective TPHC procedures, but had no instructions, disposal, or labeling system in place. CDI - EHS affixed TPHC label to chicken pan; EHS provided TPHC instruction sheet in English and Spanish to be utilized by PIC as needed.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed NSF thermometer which was calibrated within 2 degrees of EHS thermometer using hot water. However, thermometer did not have thin tapered tip and MFU prepares and sell thin and loose foods (cotija cheese, shredded lettuce, slaw, etc.) A verification will occur no later than 03/14/2025. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 four (4) unlabeled working containers (sugar jar, mayo bottle, adereso (ketchup and mayo sauce) bottle, and masa flour container) with no working labels. CDI - EHS affixed station labels to inner lid of prep top where bottles sit and direct labels to masa flour bin and sugar jar. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 one (1) container of masa flour stored sealed in direct contact with the floor of MFU next to prep unit. Elevate using non absorbent shelving, crate, etc. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 one (1) used pan of food (oil, food debris) with lid placed in bin on top of other lidded clean pans and pots. CDI - EHS rotated soiled pan 3 compartment sink area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) plastic spoon stored in bean dip in standing RIC. Observed three (3) containers of salsas in standing RIC that were once used to hold commercial mayo. Utilize multi use containers and utensils to hold food products. |