| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf
Observed PIC unable to adequately demonstrate knowledge. Observed no certification, multiple violations for Priority items, answers to EHS’ questions were not adequate to be deemed a good demonstration of knowledge. Also observed overall pattern of non-compliance and obvious failure to ensure employees are complying with the duties. CDI - EHS discussed having someone trained/certified or someone on duty to have good knowledge of food safety at all times of operation. Provided resources to support cooling, storage order, demonstration of knowledge and sent links to food safety videos for training. -1- |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no PIC with CFPM at time of inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand sink located in dish washing area with no paper towels or alternative to dry hands. CDI - Employee replaced paper towels. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed facility serving raw shrimp in ceviche cooked with lime and facility unable to produce parasite destruction letter at time of inspection. 10 DAY VR REQUIRED to ensure facility has parasite destruction letter. -1- |
|
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 unwashed avocado and limes with stickers in tact, being stored above RTE spinach and RTE pre-cooked meats in RIC on cook line. CDI - PIC restored proper storage order.
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 shell eggs being stored above RTE spinach and RTE pre-cooked meats in RIC on cook line. CDI - PIC restored proper storage order.
REPEAT -3- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the only working container of chlorine sanitizer at 0ppm. CDI - Employee emptied and re-filled with properly concentrated sanitizer.
Observed chemical dishwashing machine dispensing 0ppm. CDI PIC brought sanitizer to connect to chlorine dish machine. -1.5- |
|
20
|
1.50
|
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 4 third pans of queso, 1 pan of cooked poblanos, 2 pans of rice, and 1 pan of salsa that PIC stated were made from 10am-11am, to have missed 135F-70F cooling window. Observed 1 pan of rice cooling from 134F-99F from 3pm-5:15pm, missing the cooling time window. CDI - PIC voluntarily discarded affected items. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed corn, rice, and Birria oil mixture hot holding below 135F. CDI - PIC voluntarily discarded affected items. |
|
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 plate of stuffed poblanos in RIC cold holding above 41F. Also observed many containers of salsa made on 8/4 and 8/2 cold holding above 41F. CDI - PIC voluntarily discarded affected items. -1.5- |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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).
Observed insufficient date marking system throughout facility. Many items were in RIC and flip top bearing no date marking. Upon discussion with PIC many of these items were held longer than 24 hrs and require date marking. 10 DAY VR REQUIRED to ensure consistent date marking is being followed. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed ceviche made with raw shrimp and cooked with lime is served at facility. Upon menu review, EHS notes there is no disclosure or reminder to link the two. It is also noted that there are asterisks next to many food items that may be served raw that include steak or eggs, yet no consumer advisory linking the asterisk. 10 DAY VR REQUIRED to ensure consumer advisory is fixed. -0.5- |
|
33
|
0.50
|
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 1 pan of densely packed rice covered with Saran Wrap unable to cool appropriately. Also observed 1 container of salsa attempting to be cooled in an ice bath on prep table. Ice bath was melted and not filled enough to properly cool the amount of salsa in container. CDI - PIC voluntarily discarded affected items. -0.5- |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed 1 container of raw whole fish directly in contact with undrained ice. |
|
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 wet stacking on dishes being stored as clean. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair
Observed 1 plastic container, stored as clean, broken and taped to hold together.
4-501.11 Maintain equipment in good repair.
Observed sanitizer dispensing equipment and faucet at 4 compartment sink to be in disrepair.
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 plastic thank you bag used to hold warm tortillas for storage. CDI items moved from bags and placed in container with Saran Wrap. |
|
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 gaskets throughout facility in need of more frequent cleaning due to buildup of residue. |