| 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 at the beginning of the inspection. Store manager who is a CFPM arrived at 12:00PM to the facility.
A CFPM shall be present during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed cleanup kit for responding to vomit and diarrhea, but no written procedures for employees to follow in order to minimize the spread of contamination and exposure of the vomitus or fecal matter.
CDI: EHS provided PIC with vomit and diarrhea written procedures poster for compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed one food employee wash their hands, then close the faucets before grabbing paper towels to dry hands.
CDI: EHS educated PIC and food employee on proper handwashing procedures, and food employee re-washed their hands and used paper towels to prevent re-contamination their hands. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one unlabeled bottle and one unlabeled plastic pan stored at the front handsink. Food employee stated both are QUAT sanitizers.
CDI: Food employee labeled the sanitizer bottle and plastic pan.
REPEAT VIOLATION. |
|
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 food items in the cooling process not meeting the cooling parameters. Cooling calculation for sliced turkey was 0.06 degrees per minute, and sliced tomatoes were 0.02 degrees per minute. EHS observed these food items had been prepared and placed in the WIC to cool at 10:00AM. EHS observed sliced turkey was covered with pan lids, and tomatoes were covered with pan lids and tightly covered with seran wrap.
CDI: EHS allowed PIC to move these cooling items (uncovered) into the WIF to rapidly cool since they still had time to cool.
REPEAT VIOLATION.
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
|
0
|
Food properly labeled: original container |
No |
No
|
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 a couple seasoning shakers and oil bottles at the make line without labels.
Label all working containers of food. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee engaging in active food prep without any sort of hair restraint.
CDI: PIC gave food employee a hairnet and food employee donned a hairnet to prevent contamination.
REPEAT VIOLATION. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one plastic pan full of QUAT sanitizer near the front handsink reading low concentration, around 50ppm.
CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated QUAT sanitizer, testing 150ppm. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak at the 3-compartment sink faucets.
Repair.
REPEAT VIOLATION. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
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 the shared dumpster area heavily cluttered with household litter and miscellaneous items.
PIC stated the waste company comes twice a week.
All facilities permitted to use this shared dumpster are responsible for keeping the dumpster area clean and free of waste. |
|
55
|
0.50
|
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 duct tape covering a damaged wall panel between the WIC and WIF. Observed duct tape holding up damaged edging of the FRP wall next to the front handsink (behind the front counter/register).
Repair.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed no lighting provided inside the dry storage room, where single-serve articles, paper towels rolls, and soda syrups are stored.
PIC stated they have lights in this room, but have trouble with the switch sometimes.
Repair so that lighting is provided in this room whenever the switch is turned on. |