| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 and no signed attestation of EHP. Observed one food employee, primarily cashier, who stated that he did not know anything about FBI. -CDI- EHS educated, provided updated form, and food employees signed at time of visit. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning sponge stored in handsink. -CDI- PIC removed items. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed head of cabbage stored directly on storage rack of prep unit. -CDI- EHS educated PIC on proper storage of food and items placed in container.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed ziplock bag of RTE beef for tacos stored directly on top of vacuum sealed raw bacon. PIC stated bacon belonged to employees. Observed raw carne asada stored over RTE chicken taquitos and RTE chicken. -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 |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed PIC clean dishes without following a sanitizing step. After EHS educated PIC on ensuring to sanitize, PIC did not fully submerge items into sanitizer water. -CDI- EHS educated PIC on proper W/R/S methods and ensuring to fully submerge items in sanitizer water and PIC properly sanitized items.
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 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed in-use knife and spoon that per PIC, had been in use for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency and items moved to dishpit to be W/R/S. EHS suggested that MFU bring extra set of in-use utensils to avoid having to clean frequently/on the MFU. -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 .
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed FCS of thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning before and after use and PIC cleaned thermometer. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F in prep unit and RIC. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS educated PIC on maintaining crema in bottom of prep unit or not filling it up all the way and ensuring that cheese (and any other TCS items are fully submerged in cold holding unit. Items were observed sitting on top of cold holding containers in prep unit. **REPEAT** -3-
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
|
1.50
|
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 no date mark on cut cabbage. Observed chicken pastelitos and taquitos date marked 3/16 (discard 3/22) and carne for tacos date marked 3/19 (discard 3/25). Per PIC, items were improperly date marked and prepared 1-2 days prior. -CDI- EHS educated PIC on proper date marking system, ensuring that date stickers are removed and containers are properly W/R/S after use and PIC properly date marked items. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 carne asada cooling in RIC. Per PIC, items had been cooked on MFU. Per permit conditions, cooling permitted with use of “blast chiller or WIC, shallow metal pans”. These items are not on MFU, therefore, cooling is only permitted in commissary. EHS educated PIC on not cooling any items on MFU and that if hot items are prepared/cooked on MFU, they must be held hot and discarded at EOD or taken back to commissary to cool back down and PIC voluntarily discarded items. -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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaging in food prep with bracelet. -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 soapy water. -CDI- EHS educated PIC on proper storage of wiping cloths and items removed. -0- |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions and avocados with stickers still intact stored in RIC. Per permit conditions, “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”. Ensure all washing of fruit and vegetables is done at commissary kitchen. **REPEAT** -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food commingled (raw bacon stored with RTE carne/beef) and stored over retail food in RIC. -CDI- EHS educated PIC on proper storage of employee items and items relocated. -0- |