| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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.- Observed multiple risk factor violations during inspection. Observed that PIC did not have CFPM (one of the food employees on the MFU had the CFPM). Observed PIC not able to answer inspector’s questions about ingredients of items and where items were prepared. **10 DAY VERIFICATION REQUIRED** -1-
Please visit our resource page, www.mecknc.gov/foodsafety, for 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 EHP. -CDI- EHS provided a copy and PIC signed at time of visit. -0-
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 V&D procedures. -CDI- EHS provided handout. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee start to wash hands at 3-comp sink. -CDI- EHS intervened and educated PIC on where to wash and PIC washed hands.
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee scratch arms and touch face and not wash hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on using a barrier to turn off the faucet and food employee properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning items stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink. -CDI- PIC replenished soap supply. -0- |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(B) Food prepared in a private home may not be used in a food establishment. -P- Observed rice and noodles that per PIC, were prepared in owner’s home. Items were observed out of temperature in cold holding unit and EHS asked PIC if MFU had gone to commissary kitchen today. PIC stated that they had not gone to the commissary today and had purchased items in store but rice and noodles were prepared in owner’s house. Midway through the inspection, 2nd PIC arrived and stated that food was not prepared in owner’s home and all items were purchased from the store. EHS asked PIC for proof of invoice. -CDI- EHS educated PIC on approved sources and items voluntarily discarded. -1- **IS BEING ISSUED TODAY. FACILITY HAS HAD PREVIOUS SUSPENSION FOR WORKING OUT OF PRIVATE HOME** MUST PROVIDE PROOF OF PURCHASE** |
|
15
|
3
|
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- Observed raw shelled eggs stored over cilantro in prep unit. Observed raw chicken stored over paneer and raw shrimp stored over RTE sauce in RIC. -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC touch face with gloved hands and return to food prep without discarding gloves. -CDI- EHS educated PIC on when to change gloves and PIC voluntarily discarded gloves and put on a fresh pair.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed PIC touch food with gloved hands after touching face and arms. -CDI- EHS educated PIC on proper food contact surfaces and items were voluntarily discarded.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some spice bags that had been opened and remained opened (i.e. not closed/covered/placed in container). |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed food debris on knife magnet where clean knives are to be stored. -CDI- PIC moved items to dishpit to be W/R/S.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no sanitizer available on MFU. **3 DAY VERIFICATION REQUIRED** **IS BEING ISSUED TODAY. MFU CANNOT RETURN TO OPERATE UNTIL SANITIZER IS OBTAINED AND EHS RETURNS TO VERIFY** -1.5-
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
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavity in need of cleaning. Ensure to clean daily. |
|
20
|
0
|
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 2 large containers of rice in RIC at 106F. Per PIC, items had been purchased about 4 hours ago. -CDI- PIC voluntarily discarded items. -0-
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
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed lentil soup on stove at 98F. PIC stated that items are reheated to order. -CDI- EHS educated PIC on maintaining items at 135F or above and not leaving them out of temperature control. -CDI- PIC voluntarily discarded items. -0-
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 |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items out of temperature. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY** **REPEAT** -3- **3 DAY VERIFICATION REQUIRED BY 6/26/26**
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 |
Yes
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 that no items on MFU had date marks. -CDI- PIC voluntarily discarded items. **IS BEING ISSUED TODAY** **REPEAT** -1.5- **3 DAY VERIFICATION REQUIRED** **MUST DEMONSTRATE PROPER DATE MARKING PRIOR TO BEING ALLOWED TO OPEN AGAIN**
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed written TPHC procedures that did not specify which items were to be held on time, only that they would be held in a certain location, however, items were not observed in the locations specified on the TPHC forms. **10 DAY VERIFICATION REQUIRED** -1.5-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items (cut cabbage mix, rice and housemade tomato sauce) that per PIC were being held on time but had no time stamps. -CDI- PIC voluntarily discarded items. -0- |
|
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- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1- |
|
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 rice cooling in RIC in 2 large containers with lids stacked on top of each other that had missed cooling parameters. -CDI- EHS educated PIC on proper cooling methods and items voluntarily discarded. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual. No cooling should be occurring on MFU. All items should be prepared at commissary and properly cooled down prior to being placed on MFU. **REPEAT** -1-
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 some containers with no labels. Observed spice containers at spice rack that had labels on lids, however, all lids were placed below spice rack in a disorganized manner. EHS suggested that labels remain on container or lids remain on which is also best to protect from contamination. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with fly protector tied up in a way that did not protect from insect entry. -0- |
|
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 spices and oil stored on floor. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed peppers stored on MFU. Per permit conditions: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. Ensure all items are washed in commissary prior to being brought on MFU. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with bowls stored as clean. -0-
4-903.11 (A) Store cleaned equipment, utensils, linens 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 food debris on knife magnet and tools stored on knife magnet. Ensure to maintain knife magnet clean and only use it to store food items, not tools. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
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 plates stored on floor. -CDI- PIC relocated items. -0-
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 exposed single use plates and other items with visible dark splash/debris. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed woven wood bowls on MFU. PIC stated that they are sometimes used to reheat items in microwave but are rarely used. Remove. -0-
4-202.16 NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a few pieces of exposed wood on MFU that appeared to be used as a divider. PIC not able to say what its intended use was.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with multiples deep grooves and cuts no longer smooth and easily cleanable. Replace or resurface. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on exterior and interior of prep units, hoods, shelving, NFCS of microwave and thermometer. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 door, walls in kitchen, and floors in need of cleaning. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on prep unit. Observed employee waters stored over retail items in RIC and on food prep surfaces. -0- |