| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC no present upon EHS arrival. - CDI - PIC arrived during inspection. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC with CFPM no present upon EHS arrival. - CDI - PIC with CFPM arrived during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 - PIC unable to provide employee health policy. - CDI - EHS provided printed copy of employee health policy. All present employees reviewed and signed policy. Maintain signed policies on MFU.
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 - PIC unable to provide written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures for vomit and diarrhea clean up plan. Maintain written procedures on MFU.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed hand sink blocked by raw meat thawing in bus tub stored on hand sink as well as trash can stored on stool directly in front of hand sink. - CDI - PIC moved trash can and placed raw beef in reach-in freezer.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels provided at hand sink upon EHS arrival. - CDI - Employee provided paper towels at hand sink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed a dead fly in pan of pineapple stored in cooler drawers. - CDI - PIC voluntarily discarded pineapple. |
|
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 - REPEAT - Observed raw bacon and raw burgers stored behind ready-to-eat items in cooler drawers. Raw meats should be stored in front of ready-to-eat items so that raw meats are not carried over ready-to-eat foods. - CDI - PIC corrected storage order.
*NOTE: Risk control plan to be implemented at next routine inspection if storage order violations persist.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P - Observed TCS food items stored in grocery bags such that food items were in direct contact with bags. Grocery bags are not an approved food contact surface. Do not store food items in grocery bags directly. - CDI - PIC voluntarily discarded items. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P - Observed employee cleaning dishes by only washing and rinsing dishes without sanitizing. - CDI - Education provided. EHS demonstrated how to set up sanitizer bay of three compartment sink. Employee properly sanitized dishes with chlorine sanitizer.
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 . |
|
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 throughout MFU. - CDI - PIC voluntarily discarded all items. All refrigeration units observed with ambient temperatures holding at or below 41F.
*NOTE: Risk control plan to be implemented at next routine inspection if cold holding issues persist.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 - REPEAT - Observed various items in RIC (beans, pork, corn, and beans and cheese mixture for pupusas) and cooler drawers (chicken wings, pork, salsas, hot dogs, mushrooms and deli ham) lacking date mark labels. - CDI - PIC voluntarily discarded all items lacking a date mark label.
*NOTE: Risk control plan to be implemented at next routine inspection if date marking issues persist.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed two unlabeled spray bottles of chemicals identified as degreaser and windex by PIC. - CDI - PIC labeled spray bottles. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw beef thawing at ambient temperatures in a bus tub stored on top of the hand sink. The only approved thawing methods to be utilized on the MFU are thawing under refrigeration or thawing during the cooking process. - CDI - Education provided. Employee placed raw beef back in lowboy freezer. |
|
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 various unlabeled working containers of spices and condiments. Label. |
|
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 serving windows open without fly protection installed such as mesh screens. Install fly protection or maintain windows closed while not actively serving customers. |
|
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 only employee present on MFU lacking a hair restraint. Ensure all food handling employees utilize hair restraints. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed bus tub of unwashed onions on dry storage shelving and avocados with stickers present stored in flip top portion of prep unit for use. All fruits and vegetables must be washed at commissary prior to placement on MFU for service per permit conditions. Store all excess unwashed vegetables at commissary. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small plastic bowl stored in container of corn stored in RIC to use as a scoop. Remove. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf - Observed damaged food container that was chipped/cracked as well as a lid that was damaged by being partially melted. Discard containers and other similar food contact surfaces once they become damaged and are no longer smooth and easily cleanable. - CDI - PIC discarded damaged items. |
|
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 in need of cleaning with emphasis in hard to reach areas underneath equipment. Clean and increase cleaning frequency to maintain clean. |