| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to food prep area. CDI - Paper towels were provided.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage for sink next to three compartment sink. -1 point- |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella cheese at 45F and sliced ham in flip top cooler at 46F. All other TCS foods were 41F or less. CDI - Flip top cooler was closed and items cooled to 41F by end of inspection. PIC has been advised to ensure items are 41F or less prior to placing in flip top cooler. -0 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for pizza being held on TPHC. Pizza is heated in oven, removed, and placed on shelving next to pizza oven without temperature control. Start and discard times are marked on dry erase board located on hood above pizza oven. CDI - Written TPHC procedures were prepared during inspection and e-mailed to PIC.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no start and discard times for pizza being held on TPHC. Start and discard times are tracked on dry erase board but no times were written. CDI - PIC stated that pizza was prepared at 11:30AM and was discarded during inspection. PIC has been advised to mark start and end times are dry erase board. -1.5 points- |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed institutional use insect spray stored above tea bags on shelving. CDI - Insect spray was moved to designated chemical storage area. -0 points- |
|
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 large unlabeled bins of ingredients in kitchen. Observed unlabeled squeeze bottles and shaker containers at prep line. -0 points- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area. Fruit flies were found hovering near banana stored on shelving. -REPEAT- -1 point- |
|
40
|
0.50
|
Personal cleanliness |
No |
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 employee preparing food and handling utensils while wearing a wristwatch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food and handling utensils without wearing a hair restraint. -0.5 points- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth stored on cutting board in kitchen. -0 points- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packaged pizza boxes stored on floor near handwashing sink. -0 points- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Store mops for air drying after use. Observed mop stored in mop bucket with water. -REPEAT- -0.5 points- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on box of gloves. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points- |