| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
Observed PIC without knowledge of cold holding temperatures, Employee Health policy, sanitizer concentration, date marking. PIC had multiple priority violations, and was did not have food manager’s certification. CDI: Gave PIC information on how to comply. Reviewed Employee Health Policy and other violations. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
Observed PIC did not have food manager’s certification. Observed only a food handler’s certificate. Facility has 210 days from permit issuance to comply before points are deducted. |
|
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
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety.
Observed PIC with inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: PIC showed me Employee Health poster and acknowledgement form given to him during permitting. Advised to review again with employees. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels availability at handsink. CDI: paper towels provided.
5-202.12 Provide at least 100F water at handsinks. Observed no hot water available at handsink. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P
3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P
PIC advised EHS that he had prepared grill chicken at private home. PIC stated that he did not go to commissary today and that the food was kept at his personal residence. CDI: all food was voluntarily discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.
Observed no sanitizer available for use on unit. Facility had to voluntarily close due to no water and refrigeration. VR required within 3 days to ensure sanitizer is made available and at proper concentration. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 . Observed white sauce, shredded lettuce, chicken biryani dishes, cooked chickpeas, and raw grilled chicken inside reach-in cooler > 41F (see temp chart). CDI: products were discarded by PIC. Compliance visit is needed within 10 days to ensure proper temperatures of cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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
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 . Observed chicken biryani, shredded lettuce, chickpeas, and white sauce not dated inside reach in cooler.
VR required within 10 days to ensure date marking system is in place. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no food temperature thermometer available for checking food temperatures.
VR required within 10 days. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing sanitizer concentration.
VR required within 10 days. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed no water available on unit. Unit has voluntarily closed and will return to commissary for service and to refill freshwater tank.
VR required within 10 days to ensure water is available. |