| 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 no CFPM on duty during inspection. During reinspection observed repeat and other high priority violations during inspection. Little to no knowledge regarding date marking, storage order, and cold holding procedures from PICs during reinspection EHS provided education during reinspection on high priority violations.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 CFPM on the facility during inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw fish stored over unsealed bags of French fries in RIF. CDI - PIC corrected storage order. Storage order poster is currently posed on RIF Door.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw philly steak stored on top of open bag of French fries in low boy freezer. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed utensils and equipment coming out of dish washer with 0PPM. Dish machine went through 3 wash cycle without any bleach solution being registered on bleach test strips. 10 Day VR required for repairs on dish machine. Facility is currently using 3-comp-sink with sink to surface sanitizer properly. PIC was unsure of the reason dish machine was not functioning.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings and bow-tie pasted in individually wrapped bags above 41F from yesterday in WIC. CDI- PIC voluntarily discarded one hotel pan of each food.
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 .
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk mixture for preparing raw fish above 41F in ice bath around 11AM according to cook. CDI- PIC voluntarily discarded buttermilk mixture. EHS mention if ice bath method is used that ice/water needs to be at the same level of the food being held cold or switch to 4HR-TPHC.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
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 opened tzatziki sauce, diced tomatoes, salsa, shredded lettuce, and cooked bow-tie pasta in flip top unit without any date marking. CDI - PIC could not accurately determined when foods were prepared and voluntarily discarded food.
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 opened tzatziki sauce, diced tomatoes, salsa, shredded lettuce, and cooked bow-tie pasta in flip top unit without any date marking. CDI - PIC could not accurately determined when foods were prepared and voluntarily discarded food.
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 reheated queso dip with incorrect date marking in WIC. CDI - EHS allowed PIC to properly date mark container of queso with yesterdays date.
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 cut peppers and shredded lettuce with incorrect date marking in WIC. CDI - EHS allowed PIC to properly date marking both containers of foods with yesterdays date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door to kitchen prop open during inspection. Facility was not actively receiving food. PIC closed door. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 two boxes of French fries being stored on the floor in WIC. CDI - Chef moved boxes off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair not dispensing enough bleach sanitizer to register on test strips even after 3 wash cycles. 10 DAY VR required. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 stainless steel containers stored clean with date marking stickers still attached. Items were moved to 3-comp-sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
REPEAT
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 general cleaning of floors and walls throughout kitchen area, especially around hard to reach areas of cooking equipment. EHS mentioned adding a sanitation log for daily cleaning of kitchen. |