| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous priority violations and repeats during inspection. EHS observed no managerial control over priorities such as cold holding, storage order, employee health and proper sanitation of food contact surfaces. PIC stated no temperature checks are being done regularly to ensure TCS foods are held below 41F. EHS observed dish machine in disrepair and not properly sanitizing equipment and PIC stated no checks have been done to ensure equipment is working properly. 10-day VR required. (1)
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide any documentation of training for employees responsibility to report symptoms, illnesses, and exposure. EHS provided PIC with copies in English and mandarin and will follow up for compliance. REPEAT. (2) TEN DAY VR REQUIRED. (2)
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided for back hand sink. CDI - PIC provided soap at each hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand sink available at any hand sink in kitchen. PIC stated they grab napkins from dining room when they wash hands. CDI - PIC provided hand towels at each hand sink. |
|
11
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed numerous items in dry storage area with no label in English. EHS has advised to remove these items and only purchase items from approved sources that include English labeling for all foods. (1) 10 - DAY VR REQUIRED. |
|
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 Observed numerous raw proteins in walk in cooler over RTE foods. EHS observed raw shrimp in flip top above RTE foods. CDI - PIC rearranged storage order. REPEAT. (3)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer at the proper concentration. Data plate states dishes shall be sanitized at 50ppm. EHS observed chlorine sanitation at 10ppm. PIC has contacted repair company and stated they will be on site this afternoon. Facility has voluntarily closed due to this issue and WIC disrepair and shall reopen when issues have been fixed. 3 DAY VR REQUIRED.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of pans in dish area stored as clean with food residue and greasy to the touch. EHS observed utensils with residue still present. PIC removed pans and utensils and will re-wash when dish machine has been repaired. 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: 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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residue on the inside of ice machine. Increase cleaning frequency to avoid accumulation. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in WIC over 41F and two items in flip top stored above fill line above 41F (See temp chart). EHS observed yolks stored on make line at room temperature. EHS observed ambient temperature of WIC at 50F. PIC stated no temperatures have been taken today. PIC voluntarily discarded all TCS foods that were stored in WIC above 41F and have been in unit for longer than 4 hours. All other TCS items in temperature were moved to freezer until unit is repaired. PIC has voluntarily closed until unit is repaired. REPEAT. 3 DAY VR REQURIED.
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 . |
|
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 numerous oils, spices, and sauces held on make line with no labels. (0) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen area. Increase pest control frequency to reduce harborage of pests. (0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous items stored on the floor in WIF. EHS advised to move all food items 6 inches above the floor. REPEAT. (1) |
|
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 numerous pans stored clean in dish area being wet nested. Stagger dishes to allow for proper drying. (0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling tile above mop sink deteriorating and not smooth and easily cleanable. Replace. (0)
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 throughout kitchen area and AC vents with food residue and dust accumulation. Increase cleaning frequency to avoid accumulation. |