| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide employee health policy. Employees must be informed of their responsibility to report the “big 5” symptoms and “big 6” illnesses to the PIC. CDI - PIC e-mailed sample health policy to use.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee went from breading raw chicken to pulling up basket of cooked chicken with the same pair of gloves and without washing hands. Employee also touched thermometer with gloves that touched raw chicken and put it back without sanitizing or cleaning it. Employees must wash hands when switching from preparing raw animal foods to ready-to-eat foods. CDI - Employee educated and he discarded gloves and washed hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to bread raw chicken as he did to touch thermometer and pulled up basket of cooked chicken with gloves that he used to touch the raw chicken. Employees must discard gloves when switching tasks, such as switching from raw animal foods to ready-to-eat foods. CDI - Employee educated on cross-contamination and he discarded gloves and washed hands. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some older dented pans had grease buildup in the dents of the pan. Utensils and food-contact surfaces shall be cleaned to sight and touch. CDI - Pans put at 3-compartment sink to be re-washed. 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: 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 |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken poppers measured 115-136F and pan of chicken fillets measured 125-130F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F and placed back in hot holding. 0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Containers of tea were observed in middle vat of 3-compartment sink with dirty dishes in the vats on either side of the middle vat. Do not use 3-compartment sink to prepare tea. Keep dirty utensils separate from food and tea. CDI - PIC removed containers of tea. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets on biscuit cooler doors. // 4-502.11(A) Maintain utensils in good repair. Some metal pans have dents in them and make them difficult to clean. Biscuit rolling pin is cracked and needs to be replaced. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
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. Grease buildup on ventilation hood. Shelves above 3-compartment sink need to be cleaned. Grease buildup on outsides and sides of cooking and hot holding equipment. Clean these areas more frequently. Different areas need to be cleaned from last inspection so kept at half credit. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak at faucet at mop sink. Repair leak. 0 pts. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
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. Clean floors underneath and behind equipment. Clean black buildup behind 3-compartment sink. Clean mop sink. Dust accumulating on walls in some areas. REPEAT |