| 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.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle without any identification on storage shelf. CDI - PIC labeled secondary spray bottle "Bleach Sanitizer" |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed four large, clear bins of raw chicken wings, tightly sealed and stacked on top of each other in the walk-in cooler. These were prepared at approximately 9:30 AM. The observed temperatures were between 45°F and 46°F. EHS intervened, instructing the PIC to unstack the containers and remove the lids to allow for better cooling.
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
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with visible light coming through the lower portion of the back door. PIC will make repairs to rear door. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wiping cloths stored between and behind cooking equipment with heavy grease and food build up. Replace wiping cloths at a higher frequency.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on drain boards of 3-comp-sink and counter tops. Observed no sanitizer buckets for holding wet wiping cloths. CDI - PIC discarded wet wiping cloths. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop with the handle touching flour inside food container. CDI - PIC moved metal scoop to 3-comp-sink.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoop with the handle touching white sugar in non food grade container. CDI - PIC removed metal scoop to 3-comp-sink. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed open box of paper towels stored on the floor next to hand washing sink. CDI - PIC moved box of paper towels off the floor.
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cooking oil containers stored on the floor near hot holding unit. CDI - PIC moved container of cooking oil off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink not sealed to wall leaving a gap between the wall and prep sink where food debris and build up is visible, also observed rusted nails sticking out of the wall. |
|
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. Observed black build up and food debris along the prep sink border between the wall and sink
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. Observed heavy grease and food build up around and underneath cooking equipment mainly around fryer and grill. General cleaning needed throughout cooking area.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken items being held in the back of the kitchen and other pieces of equipment that are no longer functioning being stored at establishment. |