| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. Facility allowed a time period of up to 210 days from permit date to comply with the above referenced CFPM requirements. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
No |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. No written procedures available for bodily fluids clean up during the inspection. CDI - EHS provided vomiting and diarrhea clean up plan onsite. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
REPEAT: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at hand sink. CDI - Paper towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at 3x hand washing stations. CDI - EHS provided hand washing signs.-2- |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
No |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed improper storage order of foods such as cases of raw shelled eggs over bag of shredded mozzarella cheese, packaged uncooked burger patties over packaged french fries and container holding raw chicken over packaged fully cooked shrimp. CDI - PIC educated and storage order corrected to prevent cross contamination. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
| 16 |
0 |
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. Observed food debris on can opener blade that was not used today, according to PIC. CDI - Can opener transferred to the 3-compartment sink. -0-
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 compliance with exception of rice hot holding between 129-130 F at the stove top. PIC advised that the rice had been prepared 30 minutes ago. CDI - Rice was re-heated > 165 F and transferred to steam well. -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 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed multiple TCS foods cold held above 41 F inside of prep top I. Refer to temperature chart. PIC advised that some items were prepared at 8 am this morning and others were stored in the unit since previous day. EHS observed unit was maintaining ambient temperature of 40 F degrees. CDI - All foods were voluntarily discarded by PIC. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed multiple TCS date mark applicable foods such as: Shredded mozzarella cheese, american cheese, milk and cut cabbage with no date mark. CDI - Dates marked. -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. |
| 28 |
0 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed freshly made sanitizer at 3rd compartment sink basin with concentrations exceeding 200 PPM Chlorine. CDI - PIC diluted sanitizer solution to proper concentration. -0- |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in facility. Facility currently does not have a PCO. Recommend PCO for treatment services. -1- |
| 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 2x food employees preparing foods with out hair restraints. -0- |
| 42 |
0 |
Washing fruits & vegetables |
No |
No |
Yes |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados with stickers present stored at prep top. CDI - PIC educated and avocados removed to prep sink to wash. -0- |
| 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 plates wet nested on clean utensil shelving at dish room. -0- |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal employee foods comingling with retail foods inside of the reach-in unit. -0- |