| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC did not know cold holding and hot holding temperature requirements for TCS foods. PIC also did not know where to find establishment's employee health policy. The PIC must demonstrate knowledge of food safety and know where to find establishment's employee health policy. CDI - PIC educated on TCS cold/hot holding temperature requirements and PIC was shown the posted health policy on the wall. REPEAT
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 did not know where to find employee health policy. CDI - PIC was shown the posted health policy on the wall and was educated on restriction and exclusion of food employees. 0 pts.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy buildup on soda nozzles. Clean soda nozzles more frequently. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish and rice in upright cooler measured 45-48F and 44-45F. Cooler door was slightly open. TCS foods must be held at 41F or less when in cold holding. CDI - Door kept closed during inspection, and at the end of the inspection the food measured 41F. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Lettuce, green beans, mac and cheese, and seafood gumbo in sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with date prepared/date commercial package was opened, and must be used or discarded within 7 days of prep/opening, with day 1 being the date of prep. CDI - PIC placed date labels on items. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tilapia in ROP package was thawing in upright cooler. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit open package. 0 pts. |
|
47
|
0.50
|
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 present on 2 upright cooler doors, reach-in freezer door, front sandwich cooler doors and upright freezer door. Shelves chipping in upright cooler. Paint has worn off and rust is forming on ice machine. Counter laminate is damaged at front. Old Hobart buffalo chopper is broken. PIC states it is no longer used because cabbage comes pre-shredded. Remove old Hobart buffalo chopper, replace/recondition damaged counter laminate, replace ice machine, and replace torn gaskets and chipping shelves. |
|
49
|
1
|
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. Gaskets on sandwich cooler on cook line have moldy buildup on them. Legs of all equipment need to be cleaned. Clean sides of fryers and inside microwaves. Clean nonfood contact surfaces more frequently. REPEAT |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in women's restroom. 0 pts. |
|
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. Floor tile damage along cook line. Repair/replace broken floor tiles. // 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. Heavy grease buildup on floors underneath fryers. Walls around cooking equipment need to be cleaned. Stained ceiling tiles throughout. Dust buildup on vents and ceiling in kitchen. Clean physical facilities more frequently. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on shelf above fish in upright cooler. Do not store employee drinks above food. Store in a separate location, such as a low shelf. 0 pts. |