| 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 PIC with limited knowledge of foodborne disease and no EHP. -CDI- EHS educated and provided PIC with copy. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
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 no V&D cleanup procedures. -CDI- EHS provided handout. -0.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) (C) 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) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands.
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 .
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed PIC don gloves to begin to work with single-use/single-service plates. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -2- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 500ppm. -CDI- EHS educated PIC on proper sanitizer concentrations and concentration corrected to 400ppm. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO SANITIZER BEING PREPARED AND USING A DIFFERENT TYPE OF SANITIZER**
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 |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded mozzarella cheese at 47F and raw marinated wings at 43F. Per PIC, items were purchased and prepared less than 4 hours ago. Observed ambient air of unit at 34F. -CDI- PIC placed items in lowboy freezer to cool back down. Ensure that items are being transported in temperature controlled environment and that items are marinated at commissary and being cooled back down prior to being placed on MFU. -0-
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 squeeze bottle with no label. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observe screen open with no active orders. -0- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed peppers and other produce on MFU. Ensure that all items are washed at commissary. This is a permit condition. Repeated violations will result in permit action. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use/single-serve plates stored on floor of MFU. -CDI- PIC relocated items. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep unit not in use. Per PIC, truck was cleaned and electrical outlets not functioning. **10-DAY VERIFICATION REQUIRED BY 11/2/26** -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no cap on water outlet. Ensure to maintain water outlet cap in place. -0- |