| 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 CFPM present at time of inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 EHP that did not include resrtrictions and exclusions and no signed attestation. -CDI- EHS provided copy and educated and it was signed at time of visit. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
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./5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in handsink, and items in front of handsink, blocking access. -CDI- EHS educated PIC on proper use of handsink and items were relocated. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon commingled with RTE ham and stored over horchata in prep unit. Observed raw shelled eggs stored over RTE sauces in RIC. -CDI- EHS educated PIC on proper storage order and items were relocated. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting board and knife that per PIC, had been in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. -0-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice sitting out at ambient air. Per PIC, rice was brought over from commissary about 30 minutes ago. -CDI- PIC voluntarily discarded items. EHS educated PIC on ensuring all items are fully cooled down at commissary prior to being brought on MFU and maintained at 41F or below during transport OR ensuring that items are maintained at 135F or above during transport. **PER PERMIT CONDITIONS, • This MOBILE FOOD UNIT is prohibited from the process of cooling foods from hot (135 - 70F). Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. All cooling of TCS foods will occur at the commissary kitchen.** **REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION** -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 . |
|
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 shredded lettuce, horchata, and crema above 41F in prep unit and RIC. Per PIC, items were brought from commissary today, less than 2 hours ago. -CDI- EHS educated PIC on ensuring that items prepared in commissary are properly cooled down prior to being transported and that they are transported in a manner that maintains proper temperatures. PIC placed items in RIF to cool back down. -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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 lengua, intestines, multiple housemade salsas, shredded lettuce, horchata (contains rice), with no dates. Per PIC, items were prepared today or prior day. -CDI- PIC properly date marked items. **REPEAT** -3-
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 squeeze bottles missing labels throughout. **REPEAT** -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed order window open throughout entire inspection. MFU has screens. Ensure screens are closed except when taking orders. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bags of unwashed onions, limes and 2 heads of lettuce. **REPEAT** -0.5- **ENSURE ITEMS ARE WASHED AT COMMISSARY PRIOR TO BEING BROUGHT ON MFU** **REPEATED VIOLATIONS WILL RESULT IN PERMIT ACTION** **PERMIT CONDITIONS STATE: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods.** |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
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 washed produce (uncut limes, cucumbers, peppers, etc.) stored thin grocery bags in RIC. EHS advised PIC to keep food only in durable, reusable containers (metal or plastic bins, etc.) or durable single use packaging (foil, plastic wrap, ziplock bags, etc.). **REPEAT** -0.5- |
|
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 some shelving in need of cleaning. Observed exterior surfaces of spice containers on shelving near MFU door with heavy greasy residue. Observed NFCS of thermometer in need of cleaning. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 The premises shall be free of all items that are unnecessary to the operation or maintenance of the establishment such as nonfunctional equipment or litter. Observed tortilla maker and multiple items on MFU that per PIC, were not in use. Remove. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC and prep unit. Designate an area for employee items that is separate and stored below retail items. -0- |