| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. CDI- PIC arrived at the end of the inspection. Ensure PIC is present during all hours of operation.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during inspection which led to violations noted due to employee on site leading inspection not knowing how to ensure the rules in the code for food safety and handling are met. CDI-PIC arrived at the end of inspection and corrected violations. PIC must be present during all hours of operation to ensure rules are followed.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection. CDI- PIC with CFPM certification arrived at end of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written vomit and diarrhea cleanup plan on site during inspection. CDI-EHS provided PIC with written vomit and diarrhea cleanup poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by bucket of water and utensils in basin. Employee was using 3 compartment sink to wash hands instead of hand sink. CDI-Employee removed items from hand sink and EHS told employee to only wash hands in designated hand sink.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted at hand sink. CDI- EHS provided hand wash sign and PIC posted during inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 stored in contact with sliced ham and hot dogs in drawer under grill. Observed raw ground beef stored on top of hamburger buns and mozzarella cheese in low boy drawers of prep unit. CDI-Employee voluntarily discarded ham, hot dogs, hamburger buns, and mozzarella cheese and moved raw bacon to be stored in bottom drawer away from RTE foods and moved raw ground beef to be stored with ground pork chorizo. EHS provided PIC with emailed copy of storage order chart.
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 |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with concentration of 0ppm. CDI-EHS helped guide employee to make new batch of chlorine sanitizer with concentration of 100ppm.
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
|
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 RTE chicken wings in drawers under grill above 41F, see temperature chart. CDI-PIC voluntarily discarded chicken wings.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 RTE chicken wings, salsa verde, milk and shredded chicken in stand up reach in without dates. CDI-Employee verified that all foods were opened or prepared on 8/22. PIC labeled foods with date of opening or preparation.
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 . |
|
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 flour and oil bottle in secondary containers without labels. Label all secondary containers. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and door open with no screens to protect against pests from entering unit. CDI-PIC closed screen window and mesh curtain to protect openings.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects inside MFU, due to window and doors open without protection. REPEAT |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. CDI-EHS had employee don hair net. |