| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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. -Observed multiple violations/repeat violations (cooling parameters) present during inspection. Observed no certified food protection manager onsite. Observed PIC unaware of proper cold holding temperature or cooling rates. Observed PIC unable to locate thermometer, sanitizer, or sanitizer test strips. Ensure PIC is knowledgeable of food safety procedures, the Food Code, and foodborne disease prevention. -10 day verification visit required-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 certified food protection manager on site during the inspection. -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 |
6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at either handsink during inspection. -CDI- Soap was provided at sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at front handsink during inspection. -CDI- PIC provided paper towels. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed mac and cheese not meet cooling parameters after cooling overnight in RIC. Observed mac and cheese at 44F, while PIC stated it was cooked yesterday and has not been removed from cooler since. -CDI- PIC voluntarily discarded the mac and cheese. -REPEAT-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed mac and cheese cooked yesterday without a date mark. -CDI- PIC verified prep date of item properly added date mark.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
-Observed mac and cheese miss cooling parameters after cooling overnight in RIC. Observed mac and cheese covered with metal lid, still at 44F while cooling in a tall reach-in cooler overnight. -CDI- PIC voluntarily discarded the mac and cheese.
-Observed multiple pans of jerk chicken cooling in RIC, covered with tin foil and stacked on top of each other. -CDI- PIC un-stacked pans and uncovered them to allow for maximum air circulation. -When cooling foods, leave uncovered to quickly cool.
REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed multiple container of flour/sugar without a label. Label all containers with the common name of the food. -REPEAT- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed few flies throughout kitchen. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed visibly soiled wiping cloth stored directly on table top surface. -CDI- PIC moved wiping cloth to 100ppm chlorine sanitizer solution.
REPEAT |
|
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 torn gaskets in tall RICS. Observed broken door on tall RIC, preventing door from properly closing. Repair gaskets and door. -REPEAT-
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed non commercial grade chest freezers. Observed no commercial grade rice cooker. They are in good working order. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT- |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf -Observed no sanitizer available at facility at start of inspection. -CDI- During inspection, PIC obtained chlorine/bleach sanitizer. |
|
49
|
1
|
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 food buildup and residue on front and handles of equipment and shelving. Observed dark residue buildup on dry storage containers (for sugar, flour). -REPEAT- Increase frequency of cleaning. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed excessive amount of unused equipment and items in back alley, directly outside back door. Remove old equipment and waste in back alley and in hallway to prevent the area from becoming a pest harborage. -REPEAT- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. -Observed several torn, cracked missing tiles throughout kitchen. Observed wall by the back door chipped and in need of repair or replacement so that it’s easily cleanable. -REPEAT-
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 dark buildup on floors and walls throughout facility. Increase frequency of cleaning. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal employee food stored in RIC above customer food. Store employee food on separate, lower shelf to prevent contamination of customer food. -CDI- PIC relocated employee food to bottom shelf. -REPEAT- |