| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived halfway through inspection. -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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. **REPEAT** -CDI- EHS provided copy and all food employees present signed.
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 procedures for responding to V&D events. -CDI- EHS provided copy. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) 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). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique 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 . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wash gloves. -CDI- EHS educated food employee on discarding gloves once a task is complete and PIC voluntarily discarded gloves. -0- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F. Refer to temperature chart. Per PIC, items had just been prepared today. Observed sliced cheese sitting on top of cold pans in prep unit. EHS educated PIC on ensuring to submerge items into cold pan to maintain proper temperatures. -CDI- PIC placed items in freezer to cool back down. -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 . |
|
23
|
3
|
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 some items with a date mark label that did not match item found in container, i.e., hot dogs labeled “ham” and carnitas labeled “salchichas” (sausage). Observed multiple items past date mark: hot dogs 4/13-4/19, cactus 4/13-4/18 (discard 4/19), housemade salsas containing tomatoes 4/12-4/17 (discard 4/19) and 4/13-4/18 (discard 4/19), cow head 4/13-4/18 (discard 4/19) and chicken wings 4/13-4/18 (discard 4/19);items with no date marks: chicharron pupusas, carnitas, pozole, and chicken; items improperly date marked: rice 4/19-4/26 (discard should be 4/25) and carnitas 4/13-4/28 (discard should be 4/19). -CDI- PIC voluntarily discarded items. **4th inspection in a row with poor date marking. ITS and RCP being issued for out of control date marking at follow up visit.** -3- **3 DAY VERIFICATION REQUIRED**
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 . |
|
28
|
0
|
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 dish soap stored in bottle that originally container vinegar and still had original label and spray bottle labeled “sanitizer” that per PIC, contents were windex. -CDI- PIC properly labeled items. -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 windows open throughout inspection while no orders were present with no type of screen or other insect protection. -0- |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed heads of cabbage and avocados with stickers intact in RIC. Per permit conditions, all items must be washed at commissary prior to being brought on food truck. **REPEAT** -1- -CDI- **REPEATED INCIDENTS OF UNWASHED ITEMS ON MFU WILL RESULT IN PERMIT ACTION** |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. **REPEAT** -0.5- |