| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during inspection. PIC Samuel Muro arrived at the end of inspection. |
|
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 no certified food protection manager on site during inspection. Facility has 210 days from day of permit issuance to obtain serve safe prior to points being taken. - 0 -
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed water bottle stored above grill drawers in cooking area. Maintain items below any food facility items and cleaned equipment. - 0 - |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees cleaning, handling contaminated items, handling personal phones, and continuing reheating fries and handling food items without washing hands. Facility does not currently have functioning water under pressure. Facility has a large basin of water they are using to scoop water out of and pour over their hands to wash. CDI - Facility was closed by EHS due to no water. Water system must be working and approved by EHS prior to operating.- 2 - |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
5-202.12 Provide at least 100F water at handsinks.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed no paper towels at hand sink. Observed no water at hand sink. CDI - Facility was closed by EHS due to not having water. Paper towels were provided by sink. - 1 - |
|
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 opened package of hot dogs stored in the the same pan as raw bacon in grill drawer. CDI - Items were separated. - 1.5 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and cooked beef hot holding between 75-120F. CDI - Beef voluntarily discarded, rice rapidly reheated to 165F.
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
|
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 Observed container of horchata stored at room temperature inside of facility dry storage. CDI - Horchata voluntarily discarded. - 1.5 -
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 |
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 various food items in prep unit, as well as cooked wings, cooked asada, and hot dogs without dates marked. CDI - Facility dated items that were known. If date was unknown, items were voluntarily discarded. - 1.5 -
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer on site during inspection. A VR will occur no later than 11/15 to check for thermometer. - 0.5 -
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
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 several unlabeled squeeze bottles of oils/sauces without labels. Label as needed. - 0 - |
|
38
|
1
|
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 and window screens open during inspection. Maintain items closed to protect against pest entry. - 1 - |
|
39
|
1
|
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 several containers of flour and other food items stored on the floor to the left of the prep unit. Maintain items at least 6 inches off of the floor. - 1 - |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no persons with hair restraints. - 0 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet wiping cloths by sink stored on the counter. Maintain items in sanitizer bucket once wet. - 0 - |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bags of cilantro in grill drawer with commercial packaging present. Wash items prior to bringing onto MFU for use. CDI - Facility to bring items back to commissary to wash. - 0 - |
|
48
|
0.50
|
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 sanitizer strips in MFU. EHS will visit to verify sanitizer test strip have been obtained by 11/15. - 0.5 - |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed no water and/or under pressure in MFU. Observed large, cylindrical container of water that is used to scoop water out of to use for operation. Facility may not operate without their water system working. Facility was closed by EHS due to lack of water. Facility must gain approved by EHS prior to continuing operation. EHS will check on items by 11/15. - 0.5 - |