| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. CDI- PIC arrived in the middle of inspection. Ensure PIC is present during all hours of operation. REPEAT
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 most of inspection which led to violations noted due to employee on site not knowing how to ensure the rules in the code for food safety and handling are met. CDI-PIC arrived in the middle of inspection and corrected violations. PIC must be present during all hours of operation to ensure rules are followed. REPEAT
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
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during half of inspection. CDI- PIC with CFPM certification arrived during the middle of inspection. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) 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). -P Observed employee rinse off hands in hand sink and go to put on gloves to prepare food. CDI- EHS intervened and had employee properly rewash hands for 20 seconds with soap.
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 .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after rinsing and after properly washing hands. CDI- EHS intervened and had employee properly rewash hands and turn off faucet with paper towel barrier.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee start to wash hands in 3 compartment sink. CDI- EHS intervened and had employee move to hand washing sink to properly wash hands. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed household chest freezer in front of hand sink blocking access. Household chest freezer must be removed to gain proper access to hand sink. EHS will follow up within 10 days. REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in hand sink multiple times throughout the inspection. Observed employee attempt to wash cutting board in hand sink. Observed PIC get water for sanitizer bucket from hand sink. CDI- EHS intervened to stop these activities and educated employee and PIC to not use hand sink for anything other than hand washing. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bell peppers contaminated by raw chorizo in cold holding drawers underneath griddle. CDI- PIC voluntarily discarded bell peppers. |
|
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 shrimp stored behind pineapple and raw bacon stored behind chicken flautas in cold holding drawers under griddle. Observed raw chicken and raw chorizo stored over RTE fries in chest freezer. CDI- PIC changed storage order to put raw proteins in front of any ready to eat foods to avoid contamination and PIC removed raw chicken and raw chorizo from chest freezer. REPEAT
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 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed cell phone stored on prep top cutting board and employee did not wash, rinse, and sanitize cutting board after removing cell phone from cutting board. CDI-EHS intervened and had employee wash, rinse, and sanitize cutting board.
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 chicken and grilled onions hot holding on top of steam well in metal pan below 135F, see temperature chart. CDI- Employee placed container with chicken and onions on stove top to reheat to at least 165F, see temperature chart for correction.
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 |
Yes
|
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 two large bags of pork with no date label. CDI- PIC voluntarily discarded bags of pork. REPEAT
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer bucket with concentration too high to where test strip was bleached. CDI- PIC diluted sanitizer to be 200ppm. |
|
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 secondary containers of oils and seasonings with no labels. Label all secondary containers. REPEAT |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
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 with no head covering on. CDI- employee donned hair net. REPEAT |
|
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 chest freezer on mobile food unit. Ensure all equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
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 bottom of cold holding drawers and stand up reach in cooler with moderate amount of debris in the bottom. Clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks stored on top of food for operation. CDI- PIC moved food and drinks to be on bottom shelf of reach in cooler. |