| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC not present at beginning of inspection. - CDI - PIC arrived while EHS typing up report. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
Yes |
No |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No PIC present during inspection. - CDI - PIC who holds CFPM arrived while EHS typing report.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in two door flip top prep unit (see temperature chart). Per PIC, items had been in unit since around 7AM. PIC voluntarily discarded all cooked TCS items and moved raw products to WIC to quickly cool. Refrigeration technician on site to fix ice machine who began working unit prior to EHS departure. - VR - Verification required within 3 days to ensure unit has been repaired.
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 |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of degreaser. - CDI - Employee labeled spray bottle ‘degreaser.’ - *NOTE: No point deduction due to overall improvement noted since previous inspection. Points will be deducted at next inspection if issue persists. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 - REPEAT - Observed three large, deep, plastic, covered containers of various salsas cooling in lowboy portion of one door flip top prep unit. - CDI - Employee uncovered items, incorporated active stirring every 10 minutes, and moved containers to WIC to quickly cool. EHS observed items meet required cooling parameters.
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 . |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed three small live insects in facility. Contact licensed pest control operator to treat for insects. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small bowls used as scoops in rice. Use utensil with handle to scoop rice.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed utensils stored in water at 113F. Maintain water temperatures of at least 135F. |
| 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. - Observed damage to bottom portion of WIC door. Repair/replace. |
| 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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler and bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean. |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT - Observed employee purse, phone, and coat stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces. |