| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observation: EHS observed there was no certified food protection manager present during the inspection. PIC stated someone on staff is certified, just not present during the inspection.
For more information on becoming a certified food protection manager 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
Observation: EHS observed that the facility does not have a written vomit and diarrheal plan.
CDI: EHS provided the facility with a written plan.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observation: EHS observed a food employee go from working with dirty dishes to handling clean dishes with a glove change between tasks but no hand wash.
CDI: Food employee was asked to wash their hands between working with dirty dishes and clean dishes. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observation: EHS observed unwashed vegetables stored above RTE short ribs.
CDI: PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observation: EHS observed build-up in the ice machine. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observation: EHS observed a final cook temperature for shrimp at 130F. Food employee stated the shrimp was done cooking.
CDI: EHS educated food employee on proper cooking temperatures and the item was placed back into the oven to cook to 145F. |
|
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
Observation: EHS observed roasted potatoes in the WIC that temped at 43F.
CDI: PIC voluntarily discarded the roasted potatoes.
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
Observation: EHS observed several food items that were prepared and held for more than 24hrs that were not date marked.
CDI: Items where the preparation date could be verified were labeled, items that could not be verified were voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observation: EHS observed that a few items were pasted the 7-day window for keeping TCS foods.
CDI: Those items were voluntarily discarded.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
Observation: EHS observed a consumer advisory on the menu. PIC stated no menu items are undercooked. EHS advised PIC to remove the disclosure and reminder as it is not needed. 10-DAY VR |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observation: EHS observed a bag of onions stored on the floor in the kitchen.
CDI: PIC relocated the bag of onions at least 6 inches off the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observation: EHS observed metal bins and plastic bins stacked wet in clean dish storage.
CDI: EHS provided education and the items were moved to dish pit to be W/R/S |
|
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.
Observation: EHS observed a box of metal pans stored on the floor in the kitchen.
CDI: Item was relocated and stored at least 6 inches off the ground. |
|
55
|
0.50
|
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.
Observation: EHS observed dust-up up on the walls and ceiling in the kitchen. |