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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed one posted food protection manager certification. Per conversation with PIC, certificate belonged to his daughter. However, certified food protection manager was not available at time of inspection. PIC and food employee demonstrated knowledge by answering questions pertaining to food safety during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
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
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 raw animals foods (chicken, chorizo, pastor steak) stored with bagged, thawing French fries with RTE and lower final temperature raw animal foods stored in front of higher cook temperatures. (I.e. fries in front of chorizo, pastor in front of chicken, etc.) and raw chorizo stored above thawing raw fish in cooler drawer. CDI - PIC and EHS reorganized cooler drawer to prevent potential contamination. EHS provided RIC storage order charts in English and Spanish. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately seven (7) portions of TCS foods (sliced tomatoes, salsas, shredded lettuce, salsa and salsa verde to go cup bins) in prep unit at temperatures ranging from 51F to 54F. Ambient temperature of the unit was observed at 50F on hanging air thermometer. Per conversation with PIC, items were placed in unit approximately 1 hour prior to EHS arrival. Items were put on emergency 6 hour TPHC (3p - 9p.) EHS provided blank TPHC sheet in English and Spanish. REPEAT. A verification will occur no later than 06/05/2025.
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
|
0
|
Proper date marking & disposition |
Yes |
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 Observed two (2) cooling, non date marks exempt TCS foods (papusas, shredded Mozzarella cheese) in standing RIC without date marks. Per conversation with PIC, items were opened and placed back within unit on day of inspection. CDI - EHS date marked items for day of inspection.
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 . |
|
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 unopened rice stored directly on the floor of driver’s cabin. Elevate packaged food as needed to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one (1) open stack of tortillas stored within a “Thank you” grocery bag. CDI- At EHS direction, PIC placed tortillas in available durable ziplock bag. REPEAT.
Note: No escalation in point deduction; previously cited tortilla press was properly protected with food safe Saran wrapping. All utensils and food contact surfaces were properly stored. |
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