| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 CFPM onsite.
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 no paper towels at hand sink. CDI- Paper towels placed at sink |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11(A) Use food from approved sources only.-P Observed lard from La Michoacana Taqueria y Tortillaria stored out on top of display cases. The taqueria makes the lard in house from chicharon. Lard was at 76F, brought to the facility this morning. Permits names are different and food cannot be sold to this location for customer purchase. CDI-Discarded. Items held |
|
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 several containers of meat held out on prep tables above 41F. CDI- All containers taken to the walk in cooler. EHS found that employees were taken huge amounts of meat out for preparation and not putting them away once finishes. EHS advised employees to take out smaller amounts of meat for preparation finish that amount, place into the walk in cooler, then take out more. Approximately 6 large bins of meat taken to the walk in cooler. Meats began to cool in walk in.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed 3 large bins of meat thawing out on prep tables. CDI- Meat taken to cooler. Facility needs a prep sink. EHS found raw meat spatter and chucks throughout the facility. Meat prep was overflowing from prep tables onto outside of the tall reach in freezer and floor. PREP SINK REQUIRED TO BE INSTALLED BASED ON THE FINDINGS DURING INSPECTION. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in cooler and at hand sink. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 cleaned dishes stored near soiled dishes at 3 comp sink. Keep area clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 handles of display cases in need of cleaning. Observed display case tracks in need of cleaning throughout. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 doorframe area in need of paint. Area not smooth and easily cleanable.
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 raw meat splatter all over floors and wall areas. Keep areas clean to prevent contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed light in walk in cooler .4 ft candles get more light. |