| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Repeat:
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
Repeat:
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no wriiten procedures for vomiting or diarrheal clean up. CDI: gave PIC a copy of V/D procedures.
For more information please visit: http://meck.co/FoodSafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee drinks stored on top of bread rack inside walk-in cooler and on prep counter at front. CDI: drinks relocated to designated employee drink area. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
GC - 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P . Observed 1 employee wash hands for only a few seconds then touch faucet handle with bare hands afterwards. CDI: education provided; hands were washed properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser out of battery therefore no paper towels were provided. CDI: paper towels brought and will be kept close to the handsink until battery can be replaced in dispensers. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce and spinach in prep top cooler at 43F - 48F. CDI: lettuce and spinach were just prepared about 30 minutes ago; put in walk-in freezer to cool down. Observed inside walk-in cooler a few items including chicken strips, tuna salad, steak, and salami at 44F due to facility receiving a delivery and door being left open. Door was ajar when inspection started. CDI: door closed and temp dropping; items moved to WIC freezer to rapid cool. Observed much improvement. All other foods in prep top were in compliance. Points called back.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed clean sanitizer in spray bottle > 200ppm and too strong for FCS. CDI: diluted to proper concentration. |
|
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.
One employees prepping without hair restraints. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
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 clean pans with stickers on them. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
Repeat:
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed two drain pipes directly in floor drain. CDI: work order was placed and owner was notified. Compliance visit will be made within 10 days to ensure compliance. |