| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training for the Person In Charge. -REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved the underside of the can-opener to be soiled. Ensure that the can-opener and can-opener blade are properly washed, rinsed, and sanitized. -CDI Item was removed for cleaning. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers All chemcials must be properly labeled. Observed unlabeled windex. -CDI Bottle was set aside for labeling. This was noted on the previous inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed 1 fly strip in the prep area to be too close to the food prep sink and equipment. Move the strip back towards the corner so that it is not over any food prep surfaces, tables, or equipement. -CDI by instruction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed crepe mix, sugar, and other dry goods foods stored in bags that were open and exposed on the shelf. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation Observed wiping cloths that were damp to be stored on chairs and not set into sanitizer buckets as required. In use wiping cloths shall be stored in sanitizer buckets with proper strenght sanitizer. These buckets shall be stored up off of the floor. This was noted on the previous inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage Observed utensils stored with the food contact surface up instead of the handle up. Store utensils with the handles up. Observed utensils at the cook station being stored in room temperature sanitizer. Utensils cannot be stored in room temperature standing liquid. They can be stored in hot water that is 135F or hotter. |
|
44
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use LimitationsEnsure that hands are properly washed before going to perform any food handling, even if gloves are worn. Do not use gloves that may be contaminated to handle utensils as the griping surface of the utensil may become contaminated. Observed staff member to handle wooded utensils with gloves that had been used to handle raw eggs. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-203.12 Toilets and UrinalsObserved a tear in the covering on the seat of the Woman's toilet. Replace the seat with a seat that is smooth and easily cleanable. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and LockersPersonal items, clothing, and papers cannot be kept throughout the kitchen. They must be kept in a defined space that is not used for food service purposes. Observed personal papers, items, and clothing stored and set on racks and tables in several places in the kitchen that are also used for food service. Designate a defined place that is not used for food service activities for the personal items and papers |