| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
Observed PIC demonstrated insufficient knowledge of food safety in the areas concerning proper temperature control of TCS foods, proper hand, hygiene, and proper washing and sanitization of utensils
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 pic unable to demonstrate knowledge of employee health.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf observed facility unable tom provide. CDI re given
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages, stored with utensils for the customer and on cutting boards. CDI removed. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) 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). -P Upon entering mobile food unit EHS discovered and sink cat no hand soap or towels or hot water and that staff have been working on food preparation and the hand sink was dry. EHS also discovered that the electric water heater was not plugged in. EHS plugged in in the water heater. Water did not get hot no CDI facility of being suspended until hot water is repaired.
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 . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. observed only cold water in the 60s water heater not working the immediate suspension issued.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand wash Saint blocked by trashcan upon entering for inspection CDI removed.
6-301.11 Handwashing Cleanser, Availability (Pf) mobile Food does not have any hand soap. I had to wash hands with Dawn dishwashing liquid. With CDI suspension today for no hot water.
6-301.12 Hand Drying Provision (Pf) observed no towels present at the hand sink CDI towels provide provided |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed trays of raw shell eggs, stored above ready to eat foods CDI reorganized
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) observed no hot water was available at a three compartment sink in order to properly wash rinse and sanitize utensils. Despite the fact that they had no hot water PIC was attempting to wash utensils and cold water. CDIEHS stopped washing process until proper hot water can be provided. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple TCS foods on stove hot held below 135 CDI immediate suspension for no hot water all foods in temperature to be transported back to commissary all foods out of temperature to be discarded
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 . |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf observed facility water heater not functioning properly. Called owner owner apparently knew they were having problems. EHS explained to owner that they would not be able to work. They would have to leave today and would not be able to work again until they repaired the water heater. Owner informed EHS that he is planning to convert the mobile food unit from an electric water heater to a gas water heater.
5-104.11 Provide an approved water source for use. -Pf observed hose hooked up to Mobile food unit coming from nearby garage. Disconnected. EHS explained to owner. They are not approved to receive water at the vending location. They must fill their water tanks at their approved commissary. |