|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Facility’s employee health policy does not outline the 6 FBIs. CDI - Discussed and up to date written policy provided onsite. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire prep unit cold holding TCS foods above 41 F since 7:00 AM, as confirmed by PIC. Ambient temperature registering between 69-70 F. Refer to temperature observation chart. CDI - PIC and food handler transferred all TCS foods to walk-in freezer to rapidly cool down. Engineering contacted for repairs. -1.5-
Verification visit required.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed incorrect date marking on the following: Milk, blue cheese crumbles and pomodoro sauce (prep/first use dates of 1/18). Also observed half & half held past 7 day requirement (1/7-1/13). CDI - Foods with 1/18 date marking were corrected as PIC confirmed they were first used/prepared today and half & half was voluntarily discarded. -1.5-
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. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored in the prep top and prep reach-in unit. Remove stickers while washing. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at the cookline scratched and scored. CDI - PIC replaced all cutting boards during today’s inspection. No point deduction due to compliance. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. During today’s inspection, towel dispenser at hand sink adjacent to dish pit began to malfunction. PIC accommodated disposable towels at station and has contacted engineering for repairs. -0- |