| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
2
|
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- Observed no signed attestation of EHP. -CDI- EHS provided copy and all present employees signed. **REPEAT** -2-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 handwashing sink stopped up and filled halfway with water. -CDI- EHS educated PIC on proper use of handsink and sink was emptied and cleaned out. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables commingled with washed RTE vegetables in container in RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw raw burger patties, raw shrimp, raw chorizo, and raw bacon stored over RTE pastor and pork pupusas in cold drawers. -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 |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 no dates on frozen cooked items such as pozole and beef head. Observed no dates on queso fresco, mozzarella cheese, red and green salsas, and flautas stored in RIC and housemade horchata (containing condensed milk) in drink dispenser. Observed pozole date marked 1/14-1/18 (discard 1/20). Per PIC, items past date mark were prepared 2 days ago and other items in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -3-
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 . |
|
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. Observed unlabeled squeeze bottles at cook/grill line and in prep unit. Observed unlabeled spice container. **REPEAT** -1- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed bag of romaine lettuce with “rinse before use” and unwashed lettuce head. Per permit conditions, all items must be washed at commissary prior to being brought on food truck. **REPEAT** -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handle touching ice. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
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 cutting boards stored behind faucet of 3-comp sink. Observed clean utensils stored in a container with water pulled at the bottom and other clean items stored in container with visible debris. Ensure there is no standing water and that containers for storing clean items are cleaned more frequently. -0- |
|
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 in interior surface of lowboy freezer. Increased and more thorough cleaning frequency recommended. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed water inlet cover hanging and no cover on water outlet. Ensure cover is secured at all times and provide cover for water outlet. -0-
5-205.15 Maintain a plumbing system in good repair. Observed broken handle on handsink and broken faucet at 3-comp sink. Repair. |
|
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 employee items such as speaker, phone, coffee and other snacks commingled on shelving storage for single-use/single-serve and other items. Designate an area for employee items that is away from retail items. -0-0 |