| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
Observed PIC unable to list reportable symptoms or illnesses during inspection. PIC unable to provide complete employee health policy during inspection. CDI - EHS coached and provided MCPH employee reporting agreement.
0 pts. |
|
5
|
0.50
|
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 bodily fluid clean up during inspection. CDI - EHS emailed to PIC during inspection.
0.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no hand soap at front handsink during inspection. CDI - Employee restocked during inspection.
0 pts. |
|
15
|
0
|
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
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw, thawing chicken being stored above cooked, RTE goat in WIC during inspection. Observed unwashed produce being stored above RTE sauces and yogurt in WIC during inspection. CDI - PIC reordered storage.
0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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
Observed mango lassi being stored in display case holding at 43F during inspection. Ambient in unit 43F during inspection. Equipment is conditioned in permit to contain exclusively non-TCS bakery items. CDI - PIC voluntarily discarded all mango lassi in unit and will store elsewhere moving forward.
1.5 pts.
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
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
Observed cooked lentils in RIC baring prep date of 3/15 paired with a discard date of 3/22, exceeding the allotted 7 day holding period. Observed housemade yogurt based sauce with a discard date of 3/15 in back lowboy. Observed cut tomatoes in flattop prep unit with no label indicating date of preparation or discard. Observed cooked carrots in front lowboy with no label indicating their date of preparation. Observed mango lassi in front display case with no label indicating date of preparation. CDI - PIC corrected discard date for cooked lentils. Cut tomatoes and cooked carrots properly labeled. Yogurt based sauce and mango lassi voluntarily discarded.
1.5 pts.
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 . |
|
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 bin of flour with no label indicating its contents during inspection. Ensure all working containers are properly labeled.
0 pts. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed water bottles being stored directly on floor during inspection. Observed heavily dented cans being stored in conjunction with unadulterated food items in dry storage. CDI - Employee moved water bottles to appropriate location. Cans voluntarily discarded.
1 pt. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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.
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 pint container being stored in container of yogurt in back lowboy as means to dispense product during inspection. Observed plastic single use sauce cups being stored in spice mixes in main kitchen area as means to dispense product. CDI - PIC removed. EHS coached on utilizing dispensing utensils with handles.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed plastic hotel pans being stored as clean while wet stacked in dish pit area. Ensure all equipment is properly dried before stacking together.
0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test kit on site for sink and surface sanitizer at three compartment sink. Acquisition necessary. 10 day VR required.
0.5 pts. |