| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
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 PIC use handsink to fill up sanitizer bucket. -CDI- EHS intervened, educated PIC on proper use of handsink and PIC used 3-comp sink to fill up bucket.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dishes stored at/on/in handsink. Per PIC, these were clean dishes. -CDI- EHS educated PIC on maintaining handsink accessible and items removed. -1- |
|
15
|
0
|
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 raw shelled eggs stored over RTE goat soup and other items in RIC. Observed frozen raw shrimp commingled with frozen cooked items in RIF. -CDI- EHS educated PIC on storage order and items properly reorder. -0-
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with visible food debris. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. Any items not in use should be removed, maintained clean, and/or stored in commissary. -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 . |
|
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 items prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Permit conditions state that cooling of food is not prohibited on MFU. Current commissary does not have cooking equipment. All hot foods must be maintained hot and discarded by EOD OR taken back to commissary to be cooled back down in WIC. Repeated violations will result in permit action. -1.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 multiple cooked items in RIF and RIC that did not have date marks such as rice, cabbage, beef stew, egusi, potatoes, etc. Observed housemade hot pepper sauce containing cooked peppers and onions date marked 10/6 (discard 10/12). Per PIC, items without date marks were prepared in last 1-2 days. -CDI- PIC properly date marked items and voluntarily discarded items past date mark. -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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were pine sol. -CDI- PIC properly labeled items. -0- |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. -Pf- Observed housemade juices containing hibiscus, lemon, ginger, pineapple, etc with no labels. **10 DAY VERIFICATION REQUIRED BY 10/24/26** -1-
**THIS ITEM WAS LISTED IN PERMIT CONDITIONS. CONTINUED VIOLATIONS WILL RESULT IN PERMIT ACTION** |
|
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 turkey legs and beef stew prepared prior day that did not meet cooling parameters. Items were found cooling in RIC in metal containers with lids densely packed. PIC stated items were prepared prior day on MFU and placed in RIC to cool down. -CDI- EHS educated PIC on proper cooling methods and that cooling was not permitted on MFU 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 . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .- Observed thin probe thermometer available with no batteries. -CDI- PIC provided battery. -0- |
|
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 some spice containers missing labels. Ensure to properly label all items. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed rice handles broken off rice scoop touching rice. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed small “household use only” fryer. Facility has large commercial fryer for use on MFU. Ensure to use commercial fryer and remove non-commercial fryer. Observed rice cooker that was not ANSI certified or equivalent. -0-
4-101.17 (A) Wood and wood wicker may not be used as a food contact surface. Observed wooden spoon. Remove. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
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 cap not intact on water outlet. -CDI- PIC secured cap. -0- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and cell phone stored on cutting board and other items commingled/stored over retail items throughout. Ensure to designate an area for employee items separate from retail items. -0.5- |