|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
0
|
Food separated & protected |
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 two (2) trays of stuffed crab shells (comminuted fish and shellfish) stored above raw catfish fillets in standing reach in cooler (RIC). CDI - PIC and EHS reorganized storage of food items to prevent potential contamination. EHS provided storage order charts for reach in and walk in units.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) slice of cheese and one (1) single serving bag of shredded cheese in prep top cooler at temperatures above 41F. Per conversation with PIC, items had been placed in unit less than four hours prior. CDI - Cheese were rotated to walk in freezer to rapidly correctively cool. REPEAT.
Note: No escalation in point deduction due to noted improvement. Fewer portions of TCS food were observed as being out of temperature at time of inspection.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of dish detergent stored on prep table (breading stations) above food next to employee drinks CDI - PIC removed dish detergent and placed on shelf with cleaning supplies. |
|
40
|
0
|
Personal cleanliness |
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 one (1) food employee engaged in food and cleaning tasks (cleaning fryer stations, portioning tartar sauces, etc.) with no hair restraint. All other employees were utilizing hair restraints as required. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no cover waste basket in female restroom. REPEAT
Note: No escalation due to some attempt to address issue; EHS observed two (2) trash receptacles in female restroom, one with a fit for a lid. Provided lidded trash can in all female or gender neutral restrooms. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
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. Observed cardboard on floors by fry stations. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
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 employee beverages stored above sealed food containers in WIC and at breading station. CDI - PIC rotated employee foods to provided bin in WIC. Store employee foods such that they cannot spill on clean food or equipment. |
|