|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 site at the time of the inspection. PIC stated that no one who works, there including the owners, possess a ServSafe certificate or other food managers certificate. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed a scrubbing brush to be stored in the back kitchen area handwash sink basin.
CDI - Scrubbing brush removed from sink basin. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of sliced tomatoes to be at temperatures of 44-46F in the opentop refrigerator. PIC stated that they do not store anything in the opentop overnight and it gets filled around 8:30am each morning. REPEAT.
- Observed a tray of meatballs to be sitting on a rolling cart in front of the bread ovens, outside of any temperature control and at temperatures of 44-51F. PIC stated that they took it out at the same time the opentop was stocked and were waiting for the water to heat up in the steamtable before they put the meatballs into the microwave to reheat. EHS advised staff that they cannot keep the meatballs out while waiting for the steamtable to heat up and they must keep them in the WIC during that process.
CDI - PIC moved all out of temperature items to the WIC to rapidly cool.
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 . |
|
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 a gap at the base of the back door to the facility, allowing for the potential entry of vermin into the facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live roach on the floor between the 3 compartment sink and the WIC.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed a dead roach in a small plastic container adjacent the back door of the facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of water and cases of bagged chips to be stacked on the floor in the dry storage area. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Observed the handwash sink in the back kitchen area to be falling off the wall and to be in need of re-caulking. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 gaskets to the front counter lowboy refrigerator to have accumulations of food debris/black grime. REPEAT.
- Observed the fan cover in the WIC to have accumulations of of dust/debris. |
|
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 the floors beneath the dry storage racks to have accumulations of food debris/packaging/grime. REPEAT. |
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