| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection. ServSafe observed on the wall is for PIC's brother who was not present during today's inspection.
Ensure a CFPM is present at the facility during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed PIC unable to explain to EHS how they know when employees experiencing any of the listed foodborne symptoms or illnesses are able to return to work; PIC stated that when the employees call him and state that they are feeling better, he'll let them return to work without asking questions on when the last symptoms occurred, and EHS was unable to verify that the facility has trained their employees on the Employee Health Policy as there were no signed documents and the only Employee Health Policy observed in the facility was the outdated poster provided from the county attached on their WIC door.
CDI: EHS provided and explained the updated Employee Health Policy which includes restriction, exclusion, and time-frame of when employees can return to work, and advised having all employees sign the third page after training their employees thoroughly on the Employee Health Policy. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed one of the two food employees who had been actively engaged in food prep, leave the kitchen with gloved hands and return to the kitchen with the gloves still intact, and proceed to the prep sink to continue engaging in food prep.
CDI: EHS stopped food employee and explained "when to wash" requirements: discarding single-use gloves when leaving the kitchen, and washing hands as soon as you enter the kitchen, before donning on a new pair of gloves; food employee discarded gloves and washed his hands properly before donning a new pair of gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing signs posted at all 3 handsinks (2 in the front by register and display cases, 1 in the kitchen next to the 3-compartment sink).
CDI: EHS provided 3 handwashing signs for PIC to post. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed a case of unwashed avocados and unwashed celery stored on top of cut watermelon inside the WIC.
Ensure correct storage order is being followed to prevent contamination.
EHS provided PIC with WIC storage order guidelines handout to post on the WIC door as a visual reminder for all employees.
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed triangle blade of the can opener soiled with food debris. Observed large colander with visible food debris stored hanging on the clean dish hooks.
CDI: Both items were moved to the 3-compartment sink to be washed/rinsed/sanitized.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed multiple TCS food items in cold holding units throughout the facility that bore no date labels (honey glazed ham chub in cooler drawers, cut cantaloupe and pico de gallo in 2-door RIC countertop, whole milk in RIC, sliced tomatoes/cut lettuce/deli ham/pre-cooked sausage patties in make table 2, corned beef/deli ham/deli turkey in lowboy 2). Food employee stated that all of these above mentioned TCS food items were prepared on the same days as the containers stored inside the WIC, to which EHS observed they were date-marked between 7/28 and 7/29.
CDI: Food employee created date labels for all above mentioned TCS food items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed an unlabeled spray bottle stored directly on top of the microwave at the front register area. PIC stated that the spray bottle is full of QUAT sanitizer.
CDI: PIC labeled the bottle as "sanitizer" and removed it off of the microwave to prevent contamination. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed no temperature change in TCS food items (roasted red peppers, deli turkey) stored inside the make table at the front after 37 minutes had surpassed. PIC stated that they had prepped these items 30 minutes prior to EHS's first observation, and directly stored inside the make table. EHS observed container of deli turkey was seran wrapped.
CDI: EHS explained that these cold holding units are built to cold hold and not cool down, and anything in the cooling process can be left uncovered to allow cold air flow; PIC moved both cooling items into the WIF to rapidly cool down.
Observed house-made chicken salad and egg salad both cooling inside the display case in deep plastic bowls, not meeting the cooling rate.
CDI: Both items were moved into shallow pans and into the WIF to rapidly cool down. EHS provided PIC with cooling process guidelines handout to utilize for cooling their TCS food items.
REPEAT VIOLATION.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 unlabeled bottles and seasoning shakers used at the make line.
Keep all in-use containers of food labeled for easy identification. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two wet rags stored directly on the two deli slicers stored on the countertops at the front register area.
Keep all in-use wiping cloths stored inside sanitizer buckets at proper concentrations. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed a pair of metal tongs stored directly inside a metal pan of buffalo chicken, completely submerged in the food product, stored in one of the lowboy coolers in the kitchen.
CDI: Tongs were removed to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed 4 cases of single-serve articles stored directly on the floor in the front register area.
Keep all single-serve articles off of the floor to prevent contamination. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed front handsink with no water from either hot or cold faucets when EHS went to wash hands. PIC stated that they have a water leak from the faucet so he turned the water off. EHS confirmed there was a water leak even after faucets were turned off once water was turned back on by PIC.
PIC stated that they have already contacted a plumber to have this checked out. |