| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave MFU to take a phone call and begin to don gloves to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands.
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee eating and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -2- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Cold drawers: Observed RTE deli ham stored in container with raw bacon. Observed raw chorizo stored behind RTE deli ham. Observed raw chorizo stored over RTE al pastor meat. Observed raw shelled eggs stored behind masa (water and flour mix). -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw carne asada in cold drawers. -CDI- PIC corrected storage order.
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 washed cilantro stored directly on shelving of RIC. -CDI- PIC re-washed and placed in proper storage container. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, some items not in use. Ensure all items are stored clean or removed if not in use. Overall improvement with dish cleanliness. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5-
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
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 mushrooms prepared more than 2 hours ago at 80F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items out of temperature in cold drawers, prep unit, and RIC. Observed ambient air of cold drawers at 40F, prep unit at 38F, and RIC at 50F. -CDI- PIC voluntarily discarded all items above 50F. **MFU TO NOT USE RIC UNTIL REPAIRS CAN BE MADE** -1.5- **3-DAY VERIFICATION REQUIRED BY 7/17/26**
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
|
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 some items improperly date marked or past date mark. At start of inspection, PIC that was present stated that date mark on items reflected date of preparation. When owner arrived, owner stated that dates on items reflected discard date. EHS observed housemade salsa verdes date marked today, which PIC stated were not prepared today but were brought from the commissary today. EHS observed housemade horchata containing milk and rice date marked 7/6 (discard 7/12). PIC stated these items were improperly date marked. EHS observed beans date marked 7/14, according to owner, this was discard date. -CDI- PIC properly date marked items and discarded items past date mark. Ensure that a consistent date marking system is followed and that items match original prep date in commissary. **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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooked mushrooms cooling in cold drawers that had missed cooling windows. -CDI- PIC voluntarily discarded. EHS educated PIC on proper cooling methods. Per permit conditions, cooling is not permitted on MFU. **REPEAT** -0.5-
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open. MFU has fly screen but fly screen was also open. Observed front window open for the majority of the inspection. **REPEAT** -1-
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly in sanitizer water bucket.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer at 0ppm. -CDI- PIC corrected to 200ppm. **REPEAT** -0.5- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed heads of on MFU. Ensure all items are washed in 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. **REPEAT** -0.5- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
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 with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5- |
|
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 grocery bags being used to store washed jalapeños and frozen meat. **REPEAT** -1- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets in need of cleaning, interior of cold drawers and RIF, sides of steam cabinet and shelving below drink dispenser with water buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |