| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Manager’s food protection manager certification has expired. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed touching face and then did not wash hands before bare handing cooked chicken. Also, manager breaded raw fish with gloves on and then discarded gloves and donned new gloves to work with cooking food without washing hands in between. Employees must wash hands after touching face, and when switching from handling raw animal foods to working with ready-to-eat foods. CDI - Employees instructed to wash hands and bare handed chicken was reheated in fryer. |
| 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 Employee observed handling fried chicken with bare hands. Employees must not handle ready-to-eat foods with their bare hands, unless they will be heated to at least 145F. CDI - PIC re-fried chicken.
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 |
| 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 chicken stored on shelf above cilantro on floor. Raw chicken breading bowl with raw chicken residue stored directly on top of vegetables. CDI - Food storage corrected during inspection. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 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. Salsa measured 68F at 12:30PM. PIC stated it began cooling at 12PM. Salsa still measured 68F at 1:30PM. This rate is too slow to reach 41F within 4 hours. CDI - PIC placed salsa in ice bath as corrective action.
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 |
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 No date labels observed on any TCS ready-to-eat foods in walk-in cooler or sandwich cooler. PIC states all food was prepared in the last 3 days. Ensure employees place prep dates on TCS ready-to-eat foods, and keep for no longer than 7 days. CDI - PIC placed dates on items.
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 . |
| 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 Salsa was cooling in deep container and not cooling quick enough. Use shallow pans or ice baths to cool TCS foods. CDI - PIC placed salsa in ice bath. 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 . |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of packaged food on floor in walk-in cooler. Container of cilantro also stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. |
| 44 |
0.50 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Establishment had a painter painting the whole kitchen while establishment was still open. Old paint flakes observed on dishes in dish area. CDI - Contaminated dishes moved to dish machine to be re-washed and painter was told to leave and come back when establishment is closed. |
| 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. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts. |
| 49 |
0.50 |
Non-food contact surfaces clean |
No |
No |
No |
No |
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. Heavy buildup on most shelves, cooking equipment and other non food contact surfaces throughout kitchen. Clean more frequently. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some broken floor tiles around dish machine and soap dispenser broken. REPEAT //
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. Walls and floors need to be cleaned throughout kitchen. |