| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
Yes |
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC on duty unaware of proper storage order for clients, scheduling platform for client space reservations, cleaning schedule for client stations and other required duties of PIC. PIC stated facility has lost SOPs for proper food safety and cleaning procedures. VR no later than 08/12/2023 to ensure training takes place for staff and vendors using this facility. Updated SOPs shall be written and staff and vendors will be educated at that time. REPEAT -1-
A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
No |
Yes |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available at Prep Station #3. CDI - PIC filled for vendor working at that station. Vendors reminded to notify PIC for commissary when repairs needed for equipment or handwashing sinks not supplied.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large oil container stored in basin of handsink for Halal WI cooler handsink. CDI - Item moved to restore access to handsink. PIC for commissary reminded to check facility often and educate vendors when violations observed for corrective action. REPEAT -2- |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw lamb gyro stored under raw turkey and raw beef stored above RTE spicy mayo and other RTE foods in WI cage. CDI - PIC educated client, issued a fine and corrected storage order. -1.5-
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 |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed several clients using a two-step method of cleaning dishes. Rinsing and washing only. CDI - PIC educated vendors about using a 3-step method of cleaning for 3-comp and dish machine. Dishes rehashed using 3-step cleaning. -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: 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 . |
| 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 containers of cooked pork and cooked chicken hot holding at 129F. Hot box set to 133F. CDI - PIC immediately served food and hot box setting adjusted got maintain hot holding at or above 135F. Monitor setting on hot holding equipment often to ensure proper temperatures. -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 . |
| 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 Observed sanitizer stored on top of cage for one vendor, above WRS dishes. CDI - PIC moved and contacted vendor for education about proper storage. -0- |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and raw shrimp thawing under cold running water above 70F. Food shall be thawed under cold running water at or below 70F. CDI - Vendors placed food in WI to cool immediately. -.5- |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.15 Protect outer openings of establishment from pests. Observed roll up door in the open position. Observed gaps on side of roll up doors in Halal dry storage area. Permit conditions require door to stay closed between uses. REPEAT -1- |
| 39 |
2 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods stored directly on floor in Halal dry storage. Observed red sauce in large stock pots covered by soiled pieces of cardboard. Observed NCDA client with food storage in walk in cooler designated for retail food establishments. Separate these items to ensure protection from contamination and ensure NCDA facilities only uses NCDA permitted spaces. -2- REPEAT |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bowls on drying rack and blender cups in general prep rooms an Halal room. Allow these to air dry before storage and stacking. -0- |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed loose floor paneling on floor in walk in freezer in truck bay. Observed dish machine giving Detergent alarm. Per PIC, facility has had five (5) service visits. Per PIC, this machine will be replaced. REPEAT -1- |
| 48 |
0.50 |
Warewashing facilities: installed, maintained & used; test strips |
No |
No |
No |
No |
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed one Max/Min thermometer with dead batteries. VR no later than 08/.12/2023 to ensure facility has a working Max/Min temperature measuring device. -.5- |
| 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 buildup on shelving in WI coolers and on drying shelves. Also observed buildup on floor in walk in freezer and on handles of cooking equipment. Clean often enough to prevent buildup. -1- |
| 51 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-302.16 Use hoses that are safe for filling drinking water tanks. -P Observed green garden hose used to fill MFUs at filling station beside roll up door for NCDA. VR no later than 08/05/2023 to ensure water hoses meet requirements for food grade hoses. -1- |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Maintain waste enclosures clean. Observed buildup on dumpster pad behind grease rendering tanks. Clean often enough to prevent buildup and educated clients about how to properly dispose of liquid waste. -.5-
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters. Keep doors closed. |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gravel exposed in areas where there is standing water on floors. Resurface to make non-absorbant, smooth and easily cleanable. REPEAT -1- |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed ceiling tiles removed over tilt skillet to provide makeshift ventilation and hose on top of steaming combi oven located outside existing hood system. Per PIC, quotes have been obtained for repairs. Facility has been notified of this requirement since installation of tilt skillet. -.5- |