| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF: Person-in-charge not present at start of inspection. PIC had to be called to come to MFU. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty at start of inspection not certified. MFU has 210 days from date of permit to comply with certification requirement of Certified Food Protection Manager.
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 |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Neither PIC or employee could recite any reportable symptoms or illnesses. No educational posters on MFU. PIC stated they used to be on MFU but can not find them. CDI- REHS gave new Employee Health Reporting Agreement to PIC while on site
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P: Upon entry, no water available at sinks for hand washing. Employee on duty did not cut on water when requested. Employee went back to food prep after discarding gloves and putting on new. No hand washing. REHS stopped employee and waited for PIC to arrive to cut on water. PIC restored running warm water for hand washing.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: See above.
2-301.15 Only wash hands in handwashing sink. -PF: PIC washed hands at 3-comp sink. CDI- REHS directed PIC to wash at hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf: No hand washing soap available at hand sink. CDI- PIC obtained hand soap from convenience store on property. |
|
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 Raw chicken and other raw proteins stored mid-level of reach in, over ready-to eat food and canned drinks. CDI- raw proteins moved to lower level of reach in.
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: Rice holding at 127.0 F. CDI-Rice reheated on grill to over 165.0 F.
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: Garlic sauce containing fresh garlic and oil 58.0 F in prep unit. CDI- discarded.
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No working thermometer for taking temperatures of food on MFU. Verification within 10 days. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf: Upon entry, water was turned off; with employee actively engaged in food prep. CDI- PIC restored water when he arrived on site. |