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|
| 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 in establishment during inspection. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee eating lunch at dining table in dining room. Employee then returned to kitchen, donned gloves, and attempted to prepare food. CDI - Employee was stopped, asked to remove gloves, and wash hands. Employee washed hands and returned to work. Handwashing procedures, including when to wash, were discussed with employee. -2 point- |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine concentration at mechanical dish machine to be 0ppm. It was determined that container of chlorine sanitizer was empty. CDI - PIC replaced chlorine sanitizer and a concentration of 50ppm was achieved.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mandolin slicer, deli slicer, and serving plates with build up of food debris and residues stored as clean. CDI - Items were taken to dish washer to be washed, rinsed, and sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed two microwaves with build up of food residues, debris, and food splash. -REPEAT- -3 points- |
|
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 rare beef, raw chicken, sprouts, and lettuce in flip top cooler cold holding at temperatures between 43F and 46F. CDI - Items were taken to reach in cooler to rapidly cool to 41F or less. PIC has been advised to conduct a proper cooling step prior to placing items in flip top cooler. -REPEAT- -3 points-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
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 used on shelving in food storage areas and in prep areas. Remove cardboard or replace with nonabsorbent and smooth material. -0 points- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee eye glasses stored on top of stack of plates used to serve customers. CDI - Employee eye glasses were removed and plates were taken to dish machine to be washed, rinsed, and sanitized. -0.5 points- |
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