| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Person in charge not present during the inspection. Food handlers stated they will not arrive until noon. Explained to the food handlers that a PIC shall be present during all operational hours.
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. |
|
3
|
1
|
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 When EHS had discussion with food handler regarding Foodborne illness, food handler was only able to mention two illness. CDI. Provided education to food handler as there was a poster on the bulletin board. Knowledge by PIC should be provided to Employees on the locations of items used in food production to prevent food borne illnesses.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
REPEAT
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on top shelf at the dishmachine area. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the front entrance handsink. CDI - Provided handwashing sign. |
|
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 cooked sausage temped at 48F and cheddar cheese at 50F, low boy reach in cooler temped at 52F. CDI - Food handlers discarded the TCS foods from the unit. Discontinue using this unit until repaired and maintaining 41F and below.
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 |
No
|
No |
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 the following TCS foods date marked: cooked oysters and mussels (7/30); cooked okra (7/29); pickled cooked beets; feta (7/27). - CDI - all foods were voluntarily discarded. Variance may be required when pickling heat treated plant foods if facility exceeds the 7 day shelf life. Since the beets are cooked and then pickled, this would require a variance if facility plans to exceed a 7 day shelf life.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf In reviewing the menus (breakfast, lunch and dinner) Lunch was just started about a month ago. If there are any menu changes MCHD shall be notified. The following was observed on the menus:
Brunch:
1)disclosure shall be relocated after classic breakfast to placing after “2 eggs*” as this is the food that is going to be cooked to order.
2) Under Salads: Salmon* shall be disclosed with an asterisk
Breakfast:
1)disclosure shall be relocated after classic breakfast to placing after “2 eggs*” as this is the food that is going to be cooked to order.
Lunch:
1) Under Soup & Salads- add ons: Both Salmon* shall be disclosed with an asterisk
2) Lunch Mains: Canadian Salmon* shall be disclosed |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bacon thawing in the food prep sink. CDI - food handler removed and placed in the refrigerator. |
|
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 food handler without an effective hair restraint. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board heavily scratched and scored. Replace. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit to test the dishmachine. Verification visit required to ensure compliance. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Observed the interior reach in cooler (middle) accumulating water on the bottom shelf. Clean. Observed interior of cooler drawer refrigerator accumulating food debris and residue. Clean and maintain. |
|
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. Observed employee purse with the dish racks at the dishmachine area. Relocate purse. |