|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC food protection manager certification expired as of 01/25/2025. PIC demonstrated knowledge by having no priority violations and by answering questions before during and after the inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of boiled eggs in prep top unit held in ice water. Per conversation with PIC, these items were held on ice to improve cold holding. PIC and EHS discussed options for proper storage: maintaining boiled eggs in dry cold storage, separating eggs from ice and water via food safe wrap or bags, or use of draining pans/separate bin of ice held below the egg bin. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees, including PIC, engaged in food prep (cooking burgers, plating food, etc.) with wrist bands and watches. Remove jewelry on hands and arms before engaging in food tasks.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food preparation with no effective hair restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed dish washing employee removing clean dishes from sanitizer bin, scrubbing with clean scouring pad, and rinsing dishes prior to allowing them to air dry. CDI - PIC and EHS translated corrective action for employee: dishes were allowed to sit in sanitizer and removed from sanitizer basin before air drying. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed multiple (approximately ten (10)) in use single use containers (once used to hold foods such as sauces and chicken salad) used to hold new food items (shredded cheeses, chicken salad, potato salad, etc.) in WIC and prep unit, as well as clean, air drying single service containers at dish area. Utilize multi-use containers that can effectively be washed and sanitized multiple times to hold food items.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (fry boxes, lunch trays) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in gender neutral employee restroom. |
|