| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee return from outdoor MFU maintenance, remove gloves, and begin washing hands with soap and water at empty three compartment sink basin. CDI - EHS corrected employee at conclusion of hand wash and observed proper handwashing at handsink prior to returning to food service. |
|
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 four (4) portions of raw animal food (burger patties and raw shell eggs in standing RIC, raw shell eggs and shrimp in grill drawer) stored ready to eat foods (sauces, pineapple, taquitos, etc.) 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
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 two (2) uncut cabbages bananas placed directly on relatively clean shelves. CDI - thermometer was removed from chorizo pan. Cabbages were placed in available single service article (to go boxes.) REPEAT.
Note: Storage conditions have been observed for multiple inspections in sequence and have reached the maximum deduction. Continued violations may result in application of a risk control plan and/or permit action.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) portions of raw TCS animal foods in grill drawer (steak and chicken) above 41F. Food employee was observed with grill drawer open during cooking. CDI - TCS foods were observed cooling correctively. REPEAT.
Note: No escalation in point deduction; No TCS foods were observed at ambient temperatures for extended periods and all refrigeration was observed as functioning effectively.
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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed MFU thermometer with dead battery. CDI - MFU associate delivered new thin probe thermometer that was opened and calibrated prior to the end of the inspection. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one (1) secondary containers of oil (plastic barrel container) at shelf with no label. All other containers were labeled accordingly. CDI - EHS affixed label to oil. REPEAT |
|
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; back door net was observed partially torn and unable to fully close. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous (greater than ten (10) flying insects freely enter and exit MFU, due to window and doors open without protection. REPEAT. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed two (2) clean, moist towels stored in direct contact with uncooked papusas in grill drawer. CDI - PIC removed towels from grill drawer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous (greater than ten (10)) non TCS sealed foods (ketchup, barbecue sauce, canned corn, etc.) stored on shelving less than six inches from the floor. CDI - EHS elevated food to next highest compliant available shelf. REPEAT.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed one (1) crate of unwashed cilantro stored outside of MFU at rear door. CDI - PIC voluntarily disposed of cilantro at EHS request. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee in hairnet; however employee had bracelets on wrists. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
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. CDI - Chlorine bleach was added to wiping cloths until a concentration of approximately 100 ppm was observed. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. MFU lighting and electrical systems were observed as inconsistent (flickering, shutting off) at time of inspection. Repair and maintain electrical systems for MFU as needed. REPEAT.
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 two (2) employee tamales stored above food held for resale in standing RIC. CDI - EHS donned gloves and placed employee lunch into available single service to go box. |