| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
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 no PIC present and lack of managerial control for cold holding, date marking, food contact surfaces, hand washing provisions and procedures. -1-
Verification visit will be made to ensure compliance with food safety management.
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed facility without employee health policy. Employee present not knowledgeable on symptoms, FBIs, restriction and exclusion procedures. CDI - EHS provided hard copy of employee health policy to facility. -0- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed employee arrive to facility, don gloves with out washing hands and proceed to start task. CDI - Employee coached, discarded gloves and washed hands. -2- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed plastic food container stored inside of the front end hand sink and office chair obstructing hand sink across from 3-compartment sink. CDI - Items removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed handsink near 3-compartment sink area without paper towels. CDI - Paper towels provided to handsink. -1- |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black biofilm accumulation on surfaces of ice chute. Increase cleaning frequency. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods inside prep top and reach-in unit cold held above 41 F degrees. Refer to temperature observation chart. Upon further investigation, ambient temperatures registered at 54 F degrees inside of the reach-in unit. Some items held overnight according to employee present. CDI - Products from last night voluntarily discarded, remaining foods transferred to the walk-in cooler to cool down. Facility will discontinue use of unit until repairs made. VR REQUIRED. -3-
***Risk control plan will be implemented if continued non-compliance is observed at next inspection.
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. |
|
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 is not been labeled, or if the label is incorrect. - P. Observed marinara sauce and meatballs without date marking stored in the walk-in cooler. Food employee present could not verify first use date for marinara but confirmed that the meatballs were prepared yesterday evening. CDI - Marinara sauce voluntarily discarded and meatballs date marked accordingly. -0-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed two unlabeled chemical spray bottles stored at can wash. Employee identified 1 of 2 as windex. CDI - Windex labeled, the other chemical discarded. -0- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 (1) container of densely packed lettuce cooling covered inside of the walk-in cooler with a 2 degree change in temperature after 25 minutes. Refer to temperature observation chart. CDI - Product divided into smaller portions transferred to top shelving near fans and left vented to facilitate cooling towards < 41 F. No escalation of points due to improvement observed. -0.5-
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. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing foods without hair restraint. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(C) Maintain air thermometers in good repair and accurate. Observed under counter reach-in unit with out air thermometer. -0- |
|
49
|
0.50
|
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 heavy black biofilm accumulation on non-food contact surfaces of soda machine (upper area). Implement and increase cleaning frequency. Points escalated due to severity of observation. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaky fixture at 3-compartment sink. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 duct tape covering damaged wall panel between walk-in units. Repair.
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 cleaning needed on vent covers in walk-in cooler and throughout facility. -0- |