| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed no posted employee health information or documented employee food agreements. CDI - EHS provided posters in English and Spanish with employee health information, as well as blank food employee health agreements.
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 employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as clean up poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF During initial handwashing, EHS observed PIC begin to wash hands in adjacent 3 compartment sink. CDI - EHS corrected PIC and observed proper handwashing by PIC and food employee using handsink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed water at a maximum temperature of 90F at all fixtures.
6-301.14 Post a handwash sign at each handsink. Observed no signage at handsink. CDI - EHS provided handsink stickers in English and Spanish and translated handsink and handwashing procedures to PIC. |
|
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
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) uncut pork loin and two (2) bunches of unwashed green bananas stored above ready to eat foods in standing RIC. Observed one (1) bin of raw hamburgers and one (1) bin of raw shell eggs stored behind and above ready to eat foods in grill drawer. CDI - EHS and PIC reorganized storage order. EHS provided Spanish language storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 Observed one (1) jug of milk with no date marking in standing RIC. Per conversation with PIC, milk was opened on the day of inspection. All other TCS foods were properly datemarked. CDI - EHS directly date marked milk.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed torn and improperly closing insect mesh net at rear door of MFU. Observed approximately six (6) flying insects within MFU over the course of inspection. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee at start of inspection with no effective hair restraints. CDI - During initial handwashing, PIC and food employee donned hair nets without verbal correction by EHS. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) red bin of wiping cloths held in 0ppm water. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) food items (cooked meat and shredded cheese) held in cleaned and relabeled sour cream containers in standing RIC and prep unit, respectively. Utilize multi use containers to repackage food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one (1) uncut pork loin stored in grocery bag. Utilize food safe bags and containers for storing food items. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine sanitizer test strips on MFU; however no chlorine sanitizer was available at time of inspection. A verification will occur no later than 05/11/2025. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed MFU water at maximum temperature of 95F. Per conversation with PIC, all warewashing is performed at commissary. A verification will occur no later than 05/11/2025. |