| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM present at start of inspection, however, CFPM left due to shift being over and other food employee was in charge until owner could arrive. Owner stated that she had her CFPM but did not have copy. -CDI- PIC with CFPM arrived. Ensure CFPM is present during all hours of operation. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
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 EHP that did not include restrictions and exclusions. Observed no signed attestation of EHP. -CDI- EHS provided copy and food employees signed at time of visit. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 V&D procedures. -CDI- EHS provided handout. **REPEAT** -1-
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) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedure 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
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw carne asada stored behind pork carnitas in cold drawer. Observed raw carne asada stored above cooked al pastor meat and fries. -CDI- PIC corrected storage order. **REPEAT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut up head of cabbage stored directly on RIC shelving. -CDI- PIC voluntarily discarded.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on mushrooms in RIC. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris. Observed clean items stored in direct contact with floor and water tank. -CDI- PIC moved items to dishpit to be W/R/S. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed refried beans prepared more than 70F. -CDI- PIC voluntarily discarded items. **COOLING NOT PERMITTED ON MFU. PIC STATED ITEMS PREPARED IN COMMISSARY AND BROUGHT HERE TO COOL** **ITEMS MUST BE FULLY COOLED IN COMMISSARY BEFORE BEING BROUGHT ONTO MFU. REPEATED VIOLATIONS MAY RESULT IN PERMIT ACTION. PERMIT CONDITIONS STATE: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 rice in prep unit with no date mark, cut cabbage, opened canned mushrooms, and housemade horchata (contains milk) with no date mark. Observed tomato paste date marked 3/9 (discard 3/15). Per PIC, items with no date mark were prepared today or prior day. -CDI- PIC voluntarily discarded items past date mark and properly date marked other items. **REPEAT** -3-
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 |
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. -P- Observed container labeled “fiber reinforced water based duct sealant” used to store mayonnaise. -CDI- EHS educated PIC on proper storage of food and items were voluntarily discarded. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pupusas and refried beans cooling on MFU. Refried beans had missed cooling parameter and were found cooling in RIC. Observed pupusas prepared today that were cooling in cold drawers stacked on top of each other. PIC stated that items were prepared today in the commissary and brought to food truck. -CDI- EHS educated PIC on proper cooling procedures and items that were prepared today unstacked and placed in RIF to facilitate rapid cooling. Ensure all items prepared at the commissary are properly cooled down before being brought on MFU and properly transported to ensure temperatures are maintained at 41F or below or 135F or above. Per permit conditions, cooling is not permitted on MFU. Permit conditions state “ This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods” -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf-/4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed no thin probe thermometer. Observed 4-5F degree difference between EHS and PIC’s thermometer **10 DAY VERIFICATION REQUIRED BY 3/29/26** -0.5-
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 some missing labels on powdered substances and other items stored in containers. **REPEAT** -2- **OVERALL IMPROVEMENT OBSERVED WITH LABELING** |
|
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 door and window open throughout entire inspection. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in chlorine sanitizer at 10 ppm. -CDI- PIC corrected to 200 ppm. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados on MFU. Ensure all items are washed on commissary before being brought onto MFU. Permit conditions state: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. Repeated violations will result in permit action. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water in dishes stored as clean.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean cutting boards stored on floor of MFU, directly on/leaning against water tank. Observed dried garlic and other debris in containers used for clean utensil storage and clean lids. Observed immersion FCS of immersion blender stored clean directly on floor.
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells or under other sources of contamination. Observed clean pots stored under sewer line beneath 3-comp sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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. Observed employees phones stored in container where clean napkins and other single-use items were stored, directly in contact with those items. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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 tortillas, dough and sugar stored in grocery bags. **REPEAT** -1-
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed handles of some spatulas and spoons to be warped. Observed cracked strainer. -CDI- PIC voluntarily discarded items.
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed wooden spatula. Per PIC, item used for rice. -0-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves and cuts, no longer smooth and easily cleanable. Repair or replace. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior surfaces of spice containers and containers used for storing salt, flour and other items with greasy debris/residue. Observed exterior and interior surfaces of some equipment in need of cleaning. Observed interior surfaces of cabinets with debris. Increased and more thorough cleaning frequency recommended. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed hole in clean water tank. When water tank is full and water is running, water is spewing out of the top of the tank. Repair. **10 DAY VERIFICATION REQUIRED BY 3/29/26**
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed protective covering not intact on clean water inlet. -CDI- PIC secured top. |
|
55
|
0
|
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. Observed walls in need of cleaning behind grill and near handsink (close to floor). Increased and more thorough cleaning frequency recommended. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored in containers used to stored single-use items, contacting items. Observed speaker stored on top of drink dispenser. Observed employee food stored of retail food in RIC. -0- |