| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
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- Observed employee health poster that did not include restrictions and exclusions and had not been signed. -CDI- EHS provided copy with restrictions and exclusions and food employees signed at time of inspection. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P-/2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC touch phone, remove sunglasses and touch face and then begin to return to food prep without washing hands. -CDI- EHS educated PIC on when to wash and PIC properly washed hands. -0- |
|
10
|
0
|
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 sanitizer bucket with in-use rags stored in handsink. -CDI- EHS educated PIC on proper use of handsink and PIC relocated bucket. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris and PIC begin to use thermometer without cleaning it. -CDI- EHS intervened, educated PIC on cleaning thermometer before and after use and PIC properly cleaned thermometer. -1.5- |
|
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 some housemade salsa Rojas between 39-45F. -CDI- EHS educated PIC on not overfilling container and items above 41F voluntarily discarded. -0-
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed multiple items in RIC with no date marks such as potatoes, repollo, chicharron, refried beans/mozzarella cheese pupusa filling, nacho cheese and mozzarella cheese with no date marks. When EHS asked PIC about the dates, PIC stated that items were prepared today and he had just removed the date mark and demonstrated to EHS the items in the trash can. PIC stated that some items were going to be thrown out and some would be used tomorrow and he would put a new date mark for tomorrow. -CDI- EHS educated PIC on proper date marking system, to ensure that the date mark is maintained from original 7 day date mark, kept no longer than 7 days and discarded once the 7 days has passed. EHS also advised PIC to discard any items that he did not plan on reusing. PIC properly date marked items and discarded any items that he was not planning to reuse. -1.5-
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 . |
|
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 slight debris on inside of container used to store clean lids. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. Replace. -0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 cutting board in need of replacement due to deep grooves and multiple cuts and no longer being smooth and easily cleanable. Replace or resurface. |
|
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 NFCS of blender in need of cleaning. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cover on water inlet. Ensure cover is placed. -0- |