| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed several violations throughout inspection. Observed blatant disregard for permit conditions as evidenced by: opened products in customer facing 3 door cooler, presence of several raw proteins that are prohibited, cooked and cooled food items that are not approved, presence of pots and pans too large for 3 comp sink, and no date marks. Items were discussed at length with PIC before and during permitting. An immediate suspension has been issued and will be kept in place until ALL ITEMS ARE ADDRESSED AND APPROVED BY EHS.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons with serve-safe manager certification. Facility has 210 days from day of permitting to obtain serve safe before points are taken. - 0 -
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored above ice maker. Remove. - 0.5 - |
|
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 raw beef stored above RTE beef in cooler. CDI - Both items were discarded.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored above RTE food items throughout reach in coolers.
- 1.5 -
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 |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few containers stored as clean with food debris present. Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 -
EHS observed large pots and pans that are unable to be fully submerged inside of 3 compartment sink. These items must be removed ASAP and are unapproved for use. This was discussed with PIC during permitting. An immediate suspension has been issued and will be lifted once all large pots and pans that are unable to be submerged in 3 comp sink are removed from facility and is approved by EHS.
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 cooked and cooled rice and beef holding at 47F in prep unit. CDI - Items voluntarily discarded. FACILITY IS PROHIBITED FROM COOLING. An immediate suspension has been issued and will be lifted once all raw proteins and cooking/cooling ceases and is approved by EHS. - 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 . |
|
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 TCS food items above 41F in Prep unit. Observed bags of groceries with unknown arrival time with TCS food items and raw pool above 41F. See temp chart. CDI - Anything above 41F was discarded. - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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). Observed several TCS food items wideout date marks throughout facility. CDI - If any date was unknown, its was discarded. An immediate suspension has been issued and will be lifted once date marking is corrected and is approved by EHS. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner directly above green tea powder in storage room. CDI - Removed. - 1 - |
|
33
|
0.50
|
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 Items voluntarily discarded. FACILITY IS PROHIBITED FROM COOLING. An immediate suspension has been issued and will be lifted once all raw proteins and cooking/cooling ceases and is approved by EHS.
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 .
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed equipment not capable to cool hot foods. Observed 3 door cooler in customer area with open food items stored inside. Cooler is unable to be locked and is for use of commercially sealed products and boba jelly’s only. Items must be removed. - 0.5 - |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed no thin probed thermometer on site. EHS will return. - 0.5 -
For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
37
|
1
|
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 several squeeze bottles and items in prep unit without labels. Observed dry storage containers without labels. Label items as needed. - 1 - |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 items stored on the floor in the back storage room. CDI - PIC picked items up off of floor.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed several open food items inside of 3 door customer facing cooler. Cooler is unable to be locked and in permit conditions it stated that only commercially sealed products may be stored inside (with the exception of boba jelly’s). Opened items must be moved from 3 door cooler to back of house. - 1 - |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a wet wiping cloth stored on the prep top. - 0.5 - |
|
43
|
0.50
|
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 scoop stored container inside of cup of room temp water. Remove. - 0.5 - |
|
47
|
0.50
|
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 butane camping range and household use toaster oven in use in facility. REMOVE ITEMS. - 0.5 - |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips in facility. - 0.5 - EHS will return. |