| 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. No one present at start of inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
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. Several employee drinks observed on prep tables and above food in cooler units during inspection. Ensure employees stored personal drinks in a separate location, such as a low shelf. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI - PIC placed paper towels at hand washing sink. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed washing lettuce in hand washing sink. Employee also observed filling up water at hand sink. Hand sinks shall only be used for hand washing. CDI - Employee educated on hand sink use. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above avocados. Do not store raw animal foods above unwashed vegetables or ready-to-eat foods. CDI - Raw eggs moved to bottom of shelf. REPEAT
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 |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans, containers and other utensils found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black buildup on interior of ice machine. Clean ice machine more frequently. |
| 19 |
0 |
Proper reheating procedures for hot holding |
No |
No |
Yes |
No |
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Salsa was reheating in steam table at 90F. TCS foods must be reheated in equipment designed to rapidly heat the food, such as the grill or stove top. CDI - Salsa moved to stove top and reheated to above 165F. 0 pts. |
| 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. 13 bus tubs of raw pork cut yesterday measured 47-54F (20 pounds each tub). CDI - PIC discarded all pork and denatured with bleach. Establishment must cut less meat at 1 time or acquire mechanical cooling equipment (walk-in cooler or blast chiller).
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 Most TCS ready-to-eat foods missing date labels throughout (salsas, cooked meats, hot dogs, ham, etc.). TCS ready-to-eat foods must be labeled with date label if held at least 24 hours. CDI - PIC placed date labels on all items missing labels.
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 |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 1 spray bottle of Windex observed on prep table. Do not store toxic chemicals where food is prepared. CDI - PIC moved Windex to chemical storage shelf. 0 pts. |
| 33 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment had upright coolers and freezers filled to capacity. 7 bus tubs of raw pork measured 47-54F and began cooling yesterday. Establishment needs to reduce amount of foods in refrigeration units or acquire more refrigeration equipment. CDI - Conversation had with owner regarding holding less TCS foods in establishment at a time. // 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 Raw pork was sliced around 5PM yesterday and was cooled in large bus tubs in a upright cooler that was filled to capacity. Raw pork still measured 47-54F after cooling since yesterday. Cut less pork at each time, or acquire more cooling equipment. CDI - Raw pork discarded and denatured with bleach. 0 pts.
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 . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw meat thawing in 100F water at 3-compartment sink. TCS foods must be thawed under mechanical refrigeration, or in water that measures 70F or less. CDI - PIC educated on thawing and switched to colder water. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door left open during whole inspection. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy fly presence in kitchen. Keep doors closed to prevent flies from entering establishment. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Establishment was thawing raw meat in outer vats of 3-compartment sink while there was a soapy solution with dirty dishes in the middle vat. 3-compartment sink must be fully washed, rinsed and sanitized before using with food. CDI - PIC educated on using cleaning 3-compartment sink. Best practice is to use prep sink for food. |
| 47 |
0 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Replace rusted shelves in upright coolers and replace torn gasket on upright cooler doors. 0 pts. |
| 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. Clean shelves and cooking equipment throughout. Buildup of food debris and grease. REPEAT |
| 50 |
0 |
Hot & cold water available; adequate pressure |
No |
No |
Yes |
No |
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 99F at beginning of inspection. CDI - Hot water measured 120F by end of inspection. Ensure hot water heaters are functioning properly. 0 pts. |