| 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. At the beginning of the inspection the PIC present was not a certified food protection manager. The PIC demonstrated knowledge for item 1 on the grade sheet. Ensure the PIC present has certified food protection manager training.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few prep table pans with stickers still on them after cleaning. Ensure the pans are fully cleaned. CDI, pans placed at 3 compartment sink for cleaning.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed meatballs leftover from yesterday day reheated to 143 F and located in the steam well. The procedure is to reheat in the microwave before placing in hot holding per the PIC. Product was still within 2 hour reheated window. CDI, product placed in microwave to finish reheating and was heated to 200 F. Ensure staff are properly reheating the meatballs in the microwave since the steam well may not reheat the product to 165 F within 2 hours. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 bin of sugar at the lobby drink station with no label. Ensure spices are labeled with the product name. CDI, product labeled by PIC. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop handle stored so that it was touching the sugar. Ensure handles of scoops used to touch food are stored out of the food. CDI, PIC moved the scoop and instructed staff on proper storage. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed wall shelving starting to rust in the back kitchen area and the cabinet shelf under the front handwashing sink with rust. Observed plastic bin for bottle beverages cracked and damaged. |
|
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 plastic bins used for drink storage with debris. Keep the bins clean. |
|
55
|
0.50
|
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. Observed walk in refrigerator vent above food with dust. Keep this vent clean since it is directly above open containers of food that is cooled. |