| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Shortly after the inspection began EHS observed nonfunctional WIC. PIC called the GM who then came to the store and is a CFPM. Ensure that a CFPM is present at the facility at all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed a food employee was their hands for approximately 10 seconds. -CDI- EHS coached and discussed hand washing with the food employee, who then properly rewashed hands. Ensure proper handwashing is performed.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed 2 wet rags sitting in the basin of the handwash sink upon arrival to the facility. -CDI- PIC removed the wet rags. Ensure hand sinks are used for handwashing only. |
|
16
|
1.50
|
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 several metal baking pans with the accumulation of debris and grease present on the clean dish racks of the facility stored as clean. Ensure all dishes are clean to sight and touch. -CDI- Dishes moved to the wash basin of the 3-comp sink.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed WIC of the facility with an ambient temperature of 44F-45F. EHS and GM temped all foods in the WIC. All TCS foods that were above 41F were voluntarily discarded. Several foods were delivered earlier today and were either still frozen or still at 41F or below. Those foods were moved into the functioning external refrigeration. PIC called a service tech to come and repair the WIC and the facility voluntarily closed. Facility stated they will remain voluntarily closed until the WIC is repaired, and that PIC will send a picture and video of the foods in the WIC showing 41F or below for foods and 39F or lower for ambient air temperatures of the WIC. EHS will also make a return visit tomorrow morning and verify that the WIC is properly repaired.
Ensure all TCS foods are maintained at 41F or less.
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 . |
|
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 wet wiping cloth present resting in the in the 3-comp sink area. Ensure that in use wiping cloths are held in properly concentrated sanitizer between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 scoop for cornmeal with its handle resting directly a top the food. Ensure that scoop handles are maintained so that they are not in direct contact with foods. -CDI- Handle moved. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers on the clean dish rack. Ensure all equipment properly air dries prior to being stacked together. |
|
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 non-food contact surfaces of the pizza prep line with build up of soil and debris. Observed prep area adjacent to the pizza oven with build up of soil and debris. Ensure that non-food contact surfaces are cleaned and maintained as clean. |