| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed numerous priority and priority violations noted during inspection. Severe lack of active managerial control is evident. - VR - Verification required within 10 days to ensure a food safety plan has been developed.
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
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy on MFU but no signed copies available. - CDI - EHS discussed requirements with PIC. All employees present reviewed and signed policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
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 - REPEAT - Observed handsink blocked by table and food items stored inside sink upon arrival. No handwashing had occurred prior to beginning food preparation. - CDI - PIC removed items from inside handsink. Permit suspended until prep table blocking access to handsink is removed. Follow up visit to occur. |
|
9
|
4
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P - REPEAT - Observed PIC bare hand chilis to test the temperature of the food product. - CDI - PIC voluntarily discarded chilis.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed handsink blocked by various food items and table upon arrival. - CDI - PIC removed items from handsink. Permit suspended until prep table blocking access to handsink is removed. Follow up visit to occur. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed multiple containers of raw chicken stored above ready-to-eat foods in RIC. - CDI - PIC voluntarily discarded raw chicken due to temperature abuse issues.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed noodles at 77F while cooling in RIC for 3 hours. - CDI - PIC voluntarily discarded noodles.
*NOTE: Cooling of hot foods is prohibited per permit conditions. Permit suspended due to egregious cooling issues noted during inspection. Permit will remain suspended until a food safety plan, which involves a strategy for safely cooling hot foods, has been developed and approved by the health department.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed rice, chilis, and onions stored on floor and prep table holding below 135F (see temperature chart). - CDI - PIC voluntarily discarded items. Permit suspended due to temperature abuse issues. Development of food safety plan required to lift suspension.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in RIC, underneath cooking equipment, and on prep surfaces throughout MFU (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 41F. Permit suspended due to temperature abuse issues. Development of food safety plan required to lift suspension.
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
|
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 - VR - Verification required within 10 days to ensure a proper date marking system is in place.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed no dates on any items in MFU. Per PIC, items were prepared within the last two days. - CDI - Items not discarded for issues related to other violations were appropriately dated marked.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed large amount of TCS items held on the floor and prep surfaces throughout MFU. - VR - Verification required within 10 days to ensure MFU has enough equipment to support business model or business model has been adjusted.
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 large quantities of items cooling at ambient temperature or in large, deep containers on MFU (rice, raw chicken, fried cauliflower, fried chicken, noodles, onions and chilis, TCS sauces). Cooling of hot foods is prohibited on MFU per permit conditions. Prep and cooling should be occurring at the commissary. - CDI - Items were voluntarily discarded by PIC. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. - REPEAT - Observed various working containers lacking labels. Label all spices and condiments not stored in their original containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed door to MFU open during inspection. Keep door closed or install pest/insect entry prevention, such as a mesh net. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed large pot of rice as well as various seasonings stored directly on the floor of MFU. Maintain all food items off the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed multiple food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed unwashed produce stored on MFU. Ensure all produce is washed at commissary prior to placement on MFU. Store excess produce at commissary. |
|
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 large container of single service items stored on the ground behind MFU. Do not store items outside of MFU. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning. Clean and increase cleaning frequency to maintain clean. |