| 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 onsite during inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC recontaminate hands by not using barrier to turn off water after properly washing hands. CDI- EHS discussed when to wash methods with PIC, PIC rewashed hands correctly. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 meat cleavers stored as clean on magnet strip above prep sink with food residue accumulation. CDI- PIC removed to be w/r/s. *REPEAT*
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm. CDI- EHS discussed concentrations based on manufacturer instructions, PIC primed machine while EHS was present, dish machine got to 100ppm. *REPEAT*
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
If these violations are seen during the next inspection, EHS may begin the process of taking permit action. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed Mac and cheese hot holding on counter, greens hot holding on stove, and fried chicken and ribs temping below 135F in steamwell. CDI- Mac and cheese, greens were voluntarily discarded by PIC due to being out for unknown amount of time, per the PIC. Fried chicken and ribs were removed to be reheated to 165F or above due to being in holding units for less than 2 hours.
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
|
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 spray bottle with green chemical unlabeled stored near dish machine. CDI- PIC marked correct label on bottle. *REPEAT*
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer concentration of sani buckets above 200ppm. CDI- PIC diluted to 100-200ppm. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B) Use approved thawing methods. Pf. Observed two large bags of raw chicken being thawed under submerged water without water running. Temp of water was above 70F. PIC turned on faucet to have running water. Temp of running water was above 70F. CDI- EHS discussed approved thawing methods with PIC, PIC removed bags of chicken to WIC to continue thawing. |
|
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 screening of back door in disrepair, not sealing all points of entry. Repair or replace screening.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 small live insects crawling on cold holding equipment in kitchen. Observed 2 dead insects in kitchen area. EHS discussed pest control with PIC, PIC stated they come monthly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving of 2D RIC, shelving in WIC, and bottom shelf of prep table with heavy rusting. Repair or replace rusted shelving throughout establishment and where food is stored. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed the both unisex employee restrooms with no covered waste bin. *REPEAT* |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Observed one of the lightbulbs out in the hood system. Replace with a new lightbulb. Observed lighting in WIC below 10 foot candles. Increase lighting in walk-in units. *REPEAT* |