| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above produce in WIC. CDI-PIC moved eggs to bottom shelf. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a open packages of hotdogs and sliced ham. PIC stated she opened the hotdogs the day before yesterday and the ham was opened Friday. CDI-PIC added correct date marks to both items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
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 foods in heated display case held on time per PIC, but items were not marked with start or end times for TPHC. PIC stated sometimes she marks the time, and sometimes she doesn’t. Observed no written procedures for TPHC. CDI-EHS provided PIC with written TPHC procedures and the foods were marked to indicate when the 4 hours is over and food use be discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a mix of Clorox and fabuloso stored in a container that was labeled as window cleaner. CDI-PIC relabeled container.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two types of household pesticides near mop area. CDI-PIC removed household pesticides from establishment. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed numerous items thawing at ambient room temperatures. CDI - All items were taken back to walk in cooler to thaw under refrigeration. |
|
38
|
2
|
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 and dishwashing area. Increase pest control.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to facility with no protection from outside. Door does not close properly and does not have door sweep to protect from rodent or insect entry. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quart sanitizer at 3 comp sink. VR within 7 days to ensure establishment has obtained a test kit to measure sanitizer concentrations. |
|
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. Observed food residues, dust, and splash on shelving throughout establishment and in WIF. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and overhead lids open on dumpsters.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of litter surrounding the two dumpsters. Increase cleaning frequency. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving in kitchen and dish pit area peeling away from wall or missing. Repair/replace coving.
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 abundance of food splash, residue, and dust on ceiling above pizza oven, behind equipment, around three compartment sink and walls across from the three compartment sink. Recommend higher frequency and more thorough cleaning. |