| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
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 |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee slice bananas bare handed. CDI - Bananas were disposed of and bin used to slice bananas was placed in 3 compartment sink.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
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 five (5) raw animal foods (shrimp, chorizo, burger patties. Raw shell eggs, and chicken) stored above and behind ready to eat foods (pineapple, taquitos, cooked meat) and raw bacon stored in cold holding drawers under grill. CDI- EHS and PIC changed storage order to put raw proteins in front of and below any ready to eat foods to avoid contamination. EHS provided storage order charts in Spanish and English. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooler thermometer in direct contact with chorizo in grill drawer. Observed three (3) bananas placed on drain board between handsink and 3 compartment sink. CDI - thermometer was removed from chorizo pan. Bananas were disposed of voluntarily. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods (greater than fifteen (15) portions) in grill drawers and standing cooler holding units between 45F and 70F. PIC stated this was due to electrical issues within MFU. Food within units was placed on emergency TPHC for 6 hours after arrival (8pm.) A verification will occur no later than 04/26/2025.
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 (2) portions of food in standing RIC (salsa cups, bagged rice) with no date labels. CDI- PIC verified date of preparation and labeled items accordingly. REPEAT.
Note: No escalation in point deduction; fewer portions of food were observed as without proper date marking.
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
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; back door net was observed partially torn and unable to fully close.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flying insects inside MFU, due to window and doors open without protection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 one (1) bag of unwashed onions stored on relatively clean flooring. |
|
40
|
1
|
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 |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bin of wiping cloths at sink area at 0ppm chlorine. Chlorine bleach and test strips were available. |
|
50
|
0
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Water fixtures (handsink, 3 compartment sink) were observed non functioning at start of inspection. CDI - PIC and food employee restarted pump each time water was required to provide hot water under pressure. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. MFU lighting was observed as inconsistent (flickering, shutting off) at time of inspection. Repair and maintain electrical systems for MFU as needed. |