| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Person in charge shall be able to demonstrate active managerial control by limiting primary foundation violations are limited. Observed a number of primary foundation violations such as cold holding, cooking, date marking, hand washing, and bare hand contact. |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Ensure that employees are aware of their responsibly to report illnesses as they relate to food. When asked, employee was unable to find information on employee health policy in regard to signs and symptoms or 6 food borne illnesses. CDI- A handout was provided by REHS. |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
No |
No |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomiting/diarrhea cleanup procedure available on site to handle occurrences. |
| 6 |
0 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
No |
No |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed plastic water bottles stored on and above food contact surfaces. Employee drinks shall have a lid and straw and be stored in a manner that does not allow for contamination of food contact surfaces. |
| 8 |
0 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee return from storage in the exterior of the building and return to working without washing hands in between. CDI- Food service employee was asked to wash hands in between the changing of tasks. Observed an employee make multiple trips from walk in cooler and return not washing their hands. Recommended employee training to educate team members on when to wash hands. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed person in charge make bare hand contact with ready to eat chicken from the walk in unit during the inspection. CDI- Chicken was discarded during the inspection. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Upon arrival to inspection, observed no hand soap present at the hand washing sink. CDI- Hand soap was provided during the inspection by person in charge. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that foods are being stored according to their final cook temperatures. Observed raw chicken and ground meat stored above lemons inside of the walk in cooler and ground meat over shrimp inside of reach in unit during the inspection. CDI- Foods reorganized and stored according to their final cook temperatures during the inspection by person in charge. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers with build up and debris left attached from previous uses stored on air drying shelves as clean. Observed fry slicer with notable debris. Recommended removal from wall to enable a thorough cleaning. CDI- Plastic containers were moved to dish area to be washed, rinsed, and sanitized again.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with visible debris from past days uses.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine white board with noticeable build up. Recommended higher cleaning frequency. |
| 18 |
1.50 |
Proper cooking time & temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked on the grill not meet the final cook temperature of 160F. CDI- Chicken was reheated during the inspection and met a final cook temperature of 175F.
3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Raw foods that are non continuously cooked shall be prepared and stored according to written procedure that receives approval from the regulatory authority. Chicken gyro was not fully cooked last night according to person in charge and than cooled over night to be reheated this morning. Chicken gyro was discarded during the inspection. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety 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 . Observed ranch dressing containing buttermilk made last night portioned in to single service cups not meet cooling parameters within 4 hours. CDI- Ranch dressing was discarded during inspection. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chopped lettuce inside of prep unit at a temperature of 44F. Lettuce was previously chopped and placed in reach in unit to fully cool. Observed ranch dressing containing buttermilk at a temperature of 47F. Ranch dressing was discarded during the inspection. |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety TCS foods kept for next days service shall be properly labeled for the date prepared. Observed multiple items inside the prep unit without a date. Foods include deli ham, cooked pork, cooked chicken, and salad mixes. CDI- Foods made the day before were labeled during the inspection. Foods with little known knowledge of preparation were discarded during the inspection. |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure on the menu listed. A verification visit will be required to ensure menu is updated properly. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Ensure that working containers of chemicals are properly labeled. Observed a chemical at disinfectant strength labeled as sanitizer. Observed stainless steel cleaner directly beside tomatoes. Stainless steel cleaner was moved during the inspection. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed ranch dressing in single service take out containers attempting to cool. Vent lids to allow heat to escape and break foods down in to smaller portions to allow foods to cool at a faster rate. Observed lettuce placed directly on prep line without prior cooling. Foods cannot cool inside of prep unit due to the unit being in constant use. Lettuce was moved to reach in cooler during the inspection. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed hummus in prep sink thawing during the inspection. When food is being thawed, ensure that food is completely submerged under running water, at a temperature of 70F or below. Remember this method may not be practical in the warmer months. Recommend using refrigeration to thaw instead. |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6).Observed salt and sugar in dry storage bulk containers without labels present indicating contents of containers. |
| 39 |
2 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lemons, tomatoes, and multiple other foods stored on the ground inside of the walk in freezer floor. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Ensure that vegetables are being washed during before slicing. When person in charge was asked about the process for preparing the tomatoes, washing was not identified during the process. Person in charge was notified to wash vegetable prior to use during inspection. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
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 handle buried inside of bulk container of sugar during the inspection. |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed dishes wet stacked during the inspection. Ensure that dishes are stored in a manner that allows them to properly air dry. Recommend food establishment implementing pyramid stacking. Observed dish washer using a cloth to dry dishes during inspection. Ensure that all dishes are properly air dried. |
| 45 |
0.50 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
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 service items stored open-ended during the inspection. Ensure that open-ended items are inverted to prevent possible contamination from occurring. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in unit.
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a number of containers and foil dishes being used for multiple uses. Ensure that food contact surfaces meet requirements of clean-ability.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ensure that equipment is used in accordance to manufacture’s specified use. Observed reach in coca-cola drink cooler being used for the storage tcs sauces such as ranch dressing containing buttermilk. Intended use is for prepackaged items and bottled drinks. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
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. Build up observed attached to gasket channels, reach in units, shelving, carts, and equipment. Recommended a higher cleaning frequency. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
Yes |
No |
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed can wash area with hose attached spray gun with water left in the on position. Ensure that water is turned in the off position and hose is emptied in between uses to prevent possible backflow. CDI- Hose and spray gun was removed. |
| 52 |
0 |
Sewage & wastewater properly disposed |
No |
No |
No |
No |
No |
5-403.11 Approved Sewage Disposal System (P) Observed grease from pressure washing being disposed of in to a creek. Ensure that this waste is disposed of in an approved manner. |
| 54 |
1 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and recycle dumpster lids left open during the inspection. Keep both doors and lids closed to prevent a possible harborage or attraction of pests. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
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 excessive build up left attached to multiple items such as floors, walls, ceilings, and paper towel dispenser. |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and employee cell phone stored on prep stations. Ensure that employees have designated items for storage. |