| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. A certified food protection manager shall be at facility during all times of operation. |
| 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. 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 . Observed large stationary mixer, 4 pans and 1 knife with build up of food debris being stored as clean. CDI: PIC returned items for W/R/S. EHS discussed requirement for sanitizing step for CIP equipment. PIC stated CIP equipment are only cleaned using water and detergent. REPEAT |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
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. 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 . Observed 6 deep plastic containers of tomatillo sauce covered and several deep plastic containers of shredded cheese covered cooling since yesterday and did not reach cooling parameters. Also observed chicken soup cooling in WIC in 3 plastic containers uncovered not reaching cooling parameters. CDI: PIC discarded all containers of tomatillo sauce and shredded cheese that did not reach parameters. EHS instructed PIC to place container of soup in ice bath in WIC and stir frequently. REPEAT |
| 21 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of Mexican rice hot holding on steam well at cook line being held at 131F. CDI: PIC discarded rice and replenished with fresh rice. |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pineapple pico de gallo, cut cabbage, sour cream, pico de gallo and shredded cheese all holding above 41F. See temp chart. Also observed milk, salsa and crema jalapeño holding between 51-53F in salsa prep cooler 1 and salsa and individual portioned containers of salsa and crema jalepeno being held at 44F in salsa prep cooler 2. CDI: PIC voluntarily discarded items. EHS discussed contacting service provider to evaluate salsa prep cooler 1 before holding TCS items in unit. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
No |
Yes |
Yes |
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, 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 . Observed cooked onion, cilantro and pepper mix being stored in grill drawer, pre cooked flautas, shrimp and chicken nuggets opened from their original packaging and shrimp on sheet pan in WIC all prepared or opened yesterday according to PIC missing date marks. CDI: PIC date marked items. VERIFICATION REQUIRED within 10 days to ensure date marking system is in compliance. REPEAT |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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, 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 . Observed 6 deep plastic containers of tomatillo sauce covered and several deep plastic containers of shredded cheese covered cooling since yesterday and did not reach cooling parameters. Also observed burgers cooling in covered plastic container at 45F for approx. 3 1/2 hours. Rice sauce and chimichanga sauce cooling in large plastic containers covered. CDI: PIC discarded all containers of tomatillo sauce and shredded cheese that did not reach parameters. Burgers were moved to freezer to rapidly cool to 32F and rice sauce and chimichanga sauce were transferred to 2 inch metal pans to allow for more cold air flow. REPEAT |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats at dining table. Increase pest control services as needed. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food at cook line without the use of a beard guard. Use beard guard to prevent hair from contacting exposed food. REPEAT |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter on back prep line. Store in use wiping cloths in properly concentrated sanitizer between use. CDI: PIC removed wiping cloths. |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s being cut open without being washed. Wash avocado’s prior to use to prevent contamination. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to dumpsters open. Keep doors on dumpsters closed. |