| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. PIC was not present at start of inspection. Regional front line manager came in 15 minutes after start of inspection. GM came in 25 minutes after start on inspection. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No one on site has taken or passed an ANSI accredited test at start of inspection. Regional and General managers arrived 15 minutes after inspection. -zero-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on prep station for plating food across from grill area. CDI- drink was removed. -zero- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee return to the kitchen area from outside, and not removed gloves and wash hands before beginning to work with food. CDI- employee was educated by inspector. Employee removed gloves and washed hands. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 container of cut hotdogs stored in cooler drawer without a date. Kitchen employee could not say what date items were removed from package. CDI- items were denatured and discarded into trash. REPEAT (half points due to severity).
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed large chub of ground beef thawing on prep sink counter at room temperature. CDI- chub was placed in walk-in cooler and allowed to further chill. -zero- |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food while wearing a watch on wrist. CDI- watch was removed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while preparing food. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair prep cooler door on prep cooler kitchen area. Observed water buildup in bottom of cooler. Items in cooler were held below 41 F. |
|
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. Clean exterior of oven, grill, power outlets, electrical cords, refrigeration units, and shelving in kitchen areas. REPEAT (full points). |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen areas. REPEAT (full points). |