| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 9 |
0 |
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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee touch limes with bare hands. Employee stated these limes are used to zest over other RTE foods. Observed employee touch RTE taquitos with bare hands in WIC. CDI-EHS educated employee on bare hand contact and limes and taquitos that were touched with bare hands were voluntarily discarded. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large plastic containers blocking hand sink near prep sink. CDI-Employee removed containers that were blocking the hand sink. |
| 15 |
1.50 |
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 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cracked, raw shell eggs stored in an open bowl over RTE foods in reachin. RTE foods were in sealed containers with no visible contamination. CDI-Employee voluntarily discarded raw eggs.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed corn stored over RTE foods in WIC. CDI-Employee moved unwashed produce to the bottom shelf in the WIC. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
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 multiple dishes and food storage containers stored as clean with food residue and debris. CDI-Employee moved dishes and containers to dish pit to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer solution at 3 comp sink at 50ppm. PIC was unable to increase concentration during inspection. Establishment must manually mix sanitizer to correct concentration and test when in use, until repair is made to dispenser.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chip warmer that was not yet in-use today, visibly soiled from previous days. Observed black and pink buildup inside ice machine. Increase cleaning frequency and thoroughness. |
| 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 taquitos in WIC at 44F. Taquitos had not been out of WIC prior to inspection. CDI-Employee voluntarily discarded taquitos that were above 41F. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed vegetable taquitos prepared on 6/7, Verde (garlic in oil) prepared on 5/29, birria meat cooked on 6/1, and chorizo taquitos cooked on 6/6. CDI-Employee could state when guacamole was prepared and added a correct date mark. All items were voluntarily discarded by PIC.
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 guacamole, cooked ground beef, and two trays of enchiladas with no date mark. CDI-PIC could verify when guacamole was prepared and added correct date mark, and voluntarily discarded the ground beef and enchiladas. 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 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near dish machine. PIC was unsure what chemical was in the spray bottle. CDI-PIC voluntarily discarded spray bottle. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish that was still inside ROP. CDI-Employee voluntarily discarded fish and stated they normally remove fish from package when thawing. |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site during inspection. VR required within 10 days to ensure establishment has acquired a thin probe thermometer. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
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 unlabeled squeeze bottles and food containers throughout kitchen. CDI-Employee added labels to working containers of food. |
| 40 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a bread guard or hair restraints. Use head coverings and beard guards to prevent contamination. |
| 44 |
0.50 |
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. Observed wet stacking of plastic and stainless steel containers in dish area.
4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean ramekins stored in a soiled bin on prep table. Ensure utensils are stored in clean containers. |
| 45 |
0 |
Single-use & single-service articles: properly stored & used |
No |
No |
Yes |
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-use articles stored on the ground near server station and dry storage. CDI-Employee moved all single-use articles to a shelf. |
| 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. Observed food residue and buildup inside reachin units and on exterior of equipment, despite no food being prepared at beginning of inspection. Increase cleaning frequency and thoroughness. |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed slow leak at hand wash sink beside grill. Observed bucket stored underneath sink to catch dripping water. Make needed repairs. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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 dust buildup on vents in kitchen ceiling. Increase cleaning frequency. Points not escalated due to significant improvement from previous inspection. |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
Yes |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings in areas that are used to expo food and store food items. Designate an area for employee items to prevent contamination. CDI-PIC removed items from prep areas. |