| 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 no certified food protection manager on site during the inspection.
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at either handsink. -CDI -PIC provided napkins at both handsinks. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 curry goat and peas in the tall reach-in cooler miss cooling parameters after cooling overnight. Observed both peas and curry goat above 41F, after cooling for more than 6 hours. -CDI- Both the curry goat and peas were moved to be voluntarily discarded.
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
|
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 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 chicken stew with date mark exceeding 7 days (8/12). -CDI-PIC stated date mark was from an older batch of chicken stew and PIC corrected the date mark.
-Observed collards, yams, jerk chicken, and chicken wings without date marks. -CDI- PIC verified prep/cook dates of all items and properly added date marks. Ensure all TCS foods held over 24 hours are properly date marked.
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 curry goat and peas miss cooling parameters after cooling too slowly overnight. Observed peas in large, deep pot, covered with lid. Observed curry goat covered with lid. Both items were stored in tall reach-in cooler for cooling, as facility does not have WIC or blast chiller. -CDI- PIC moved both items to be voluntarily discarded. -EHS and PIC discussed efficient cooling methods, such as leaving uncovered and storing in shallow pans.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed flies throughout kitchen. Observed back door open throughout inspection. Keep door closed or obtain screen door to prevent insect entry. -REPEAT- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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. Will not deduct points for freezers. When freezer is replaced, replace with commercial grade freezer going forward. -REPEAT-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
-Observed cardboard lining bottom shelf of prep table, with clean pots/pans stored directly on top of the cardboard. Observed visible dark buildup on the cardboard. -Replace cardboard with non-absorbent, smooth, and easily cleanable surface. |
|
49
|
0
|
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 food buildup and residue on front and handles of equipment and shelving (sliding door on front hot holding cabinet for patties). Observed dark residue buildup on dry storage containers (rice, flour). 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 unused equipment and charcoal 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 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, and primarily behind large pieces of equipment (3-compartment sink, prep sink). Increase frequency of cleaning. |