| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC was generally unknowledgeable regarding required food handling requirements needed to prevent priority risk violations, including employee health requirements, cold holding/TPHC procedures, food storage order, etc. CDI - EHS provided various documents in English and Spanish to aid in PIC management procedures. 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. |
|
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 no documentation of Employee Health Training or posted material for ongoing training. CDI - EHS provided Food Employee Health Agreements and Employee Health information posters in English and Spanish.
For more information on employee health policy, 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 procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events and vomit and diarrhea clean up poster in English and Spanish.
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 bin of non food supplies (plastic bags, change rolls, etc.) and bin of additional food supplies (fry boxes, clean utensils etc.) stored in basin of handsink at the start of inspection. CDI - PIC moved utensils to three compartment sink drain boards to allow for proper handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of marinated raw chicken breasts held above three bins of raw hamburger in prep table RIC. CDI - PIC and food employees reorganized storage order of RIC to prevent potential contamination. EHS provided reach in storage order charts in English and Spanish.
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 three (3) bins of TCS food (lettuce bin, boiled egg bin, and slaw bin) held at room temperature and removed from cold holing (observed at 49F, 55F, and 50F). Observed three (3) additional; food portions (crumbled cotija cheese, two packaged mini taco bags) held in non TCS beverage RIC, above 41F. Per conversation with PIC, bins of TCS food on prep top were placed on TPHC and were set to be disposed of within 4 hours; additional prepared back up portions of food were available within prep unit. No TPHC labeling or procedures were observed. CDI - EHS labeled TCS food bins for TPHC disposal (6:30p to 10:30p) EHS provided TPHC chart to be filled out by PIC. Mini Tacos and Cotija cheese were rotated to coolers calibrated for TCS foods. REPEAT.
Note: No escalation in point deduction due to some noted improvement; EHS observed proper functioning of cold holding equipment and PIC intended proper handling of unrefrigerated TCS food via TPHC.
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 . |
|
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 approximately six (6) bottles of non TCS sauces (cooking oil, cilantro mayo, ketchup, etc.) with no labeling. CDI - EHS affixed station labels to sauce shelves. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door of MFU open at start of inspection. CDI - PIC retrieved keys and closed MFU door before continuing operations. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (fry boxes, to go boxes) with exposed food contacts. CDI - PIC and food employees inverted single service articles to prevent potential contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed test strips for QAC and chlorine sanitizers; however, no sanitizer was observed on MFU at time of inspection. A verification will occur no later than 12/2/2024 |