| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with managerial control who is food safety certified. (2-102.12) PIC unable to produce certification. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks to prevent contamination. (2-401.11) Observed several cups stored on prep surfaces and an employee preparing their own personal food on prep table. CDI-educated and items relocated. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Food employees shall use approved cleaning procedure stated in NC Food code to wash hands. (2-301.12) Observed employee wash hands and turn off faucet with clean bare hands. To avoid recontaminating hands, use barrier such as paper towel to turn off faucet. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand sinks may not be used for any purpose other than hand washing. (5-205.11) Observed utensils stored in hand sink. CDI-taken to be washed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Sanitizer for food contact surfaces shall be at proper concentration. (4-501.114) Observed employee using Comet bleach cleaner to sanitize food contact surfaces. Cleaner bleached out test strip and is not approved for food contact surfaces according to label. CDI-facility will discontinue using cleaner as sanitizer.Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed several dishes with greasy film and residue from day label stickers stored as clean. CDI-taken to be re-washed. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Food using TPHC (time as public health control) shall be marked to indicate time that it is removed from temperature control. (3-501.19) Observed pizza slices using TPHC without any time labels. CDI-food discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
A temperature measuring device with suitable thin diameter probe shall be provided to accurately measure thin foods. (4-302.12) Observed thermometer with dimple high on probe used to measure items such as pizza and lettuce. VR |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Food employees shall wear a hair restraint and beard restraints to keep hair from contacting exposed food and clean equipment/utensils. (2-402.11) Observed employee no hair restraint for head or long beard washing dishes. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Properly air dry utensils. (4-901.11) Observed dishes stacked while wet. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Areas designated for employees to eat and drink shall be located so that food, equipment, and single service articles are protected from contamination. (6-403.11) Upon arrival, observed employee preparing their own personal food on a prep surface. |