| 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. Observed no one present at start of inspection who was a certified food protection manager. 1.0
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
No |
No |
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed PIC unable to properly respond to questions about foodborne disease symptoms and illnesses. PIC was able to show a posted poster once asked. -0- |
| 8 |
4 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick something up off the ground with gloves on and not wash hands before engaging in food prep. Observed several food employees leave their work stations and return without washing hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands and turn off faucet without using a barrier. -CDI- EHS educated on when and how to properly wash hands. PIC and food employees properly rewashed hands. **REPEAT** -4-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand washing sink without any type of drying device. -CDI- PIC replenished paper towel stock. -2- |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed food employee manually W/R/S with chlorine sanitizer concentration at 0 ppm. -CDI- PIC corrected sanitizer concentration. **REPEAT** -3-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
| 20 |
0 |
Proper cooling time & temperatures |
No |
No |
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 puréed yuca in WIC prepared yesterday afternoon between 45-47F. -CDI- PIC discarded yuca. -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 . |
| 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- Observed tuna hot holding at 93F. Per PIC, it had just been reheated about an hour ago. -CDI- PIC reheated tuna to 187. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed fish in WIC at 51F. Per PIC, fish was prepared yesterday and left overnight on food cart. -CDI- PIC voluntarily discarded of fish. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 23 |
3 |
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- Observed tuna prepared yesterday in steam table with no date. Observed Queso fresco, carne cerdo and beef empanadas prepared yesterday in reach-in with no date. Observed cooked shrimp and fish in prep top prepared yesterday with no date. Observed beef empanadas, cooked diced chicken, salad, and beans in WIC prepared yesterday with no date. -CDI- PIC properly date marked the items. **REPEAT** -3-
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 . |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed menu item that contains undercooked eggs with no consumer advisory. -
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed no asterisks on menu for menu item that serves eggs that can be undercooked. Verification within 10 days that corrections have been made. |
| 33 |
0 |
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- Observed puréed yuca in large plastic container in WIC prepared yesterday at 45-47F. Per PIC, food is normally cooled in shallow pans before transferred to large container. -CDI- PIC voluntarily discarded of item. -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 . |
| 37 |
0 |
Food properly labeled: original container |
No |
No |
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 oil, salt, lemon juice and other working containers without labels. -CDI- PIC properly labeled items. -0- |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout kitchen area.
/ 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open for the first 30 minutes of inspection. Per PIC, door was open because they just received food. -CDI- Door was closed. -0- |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -CDI- PIC placed dishes so they could properly air dry. -0- |
| 48 |
0 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
Yes |
No |
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually ware washing with temperature of 92F. -CDI- Food employee corrected water temperature. -0- |
| 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 one dumpster container missing half a lid. Observed doors open on both containers. Per PIC, it is a shared dumpster area and they have spoken to the landlord about having lid replaced. -0- |