| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified.
2-103.11 (A) - (P) - Duties - Ensure procedures for monitoring food temperatures are in place. Observed prep unit out and PIC several foods out of temperature. PIC verified on-site some foods were restacked with employee that was not currently present. No temperature logs maintained. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - Observed PIC on site not certified. CDI by instruction. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - PIC showed written employee health policy posted that stated staff followed. Posted employee health agreement missing nontyphoidal salmonella. CDI, updated employee health policy handout emailed to PIC along with other changes to current NC food code adoption. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written diarrheal or vomiting cleanup plan in place. CDI by instruction. Handout to be emailed. Ensure written plan in place. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands. CDI by instruction. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Obesrved flip top prep cooler not working and several TCS foods held above 41 degrees F. See temperature observations above. Chicken wings stocked in unit at 10am according to PIC and reheated and cooling process restarted. Recently placed items relocated to cool. Cut tomatoe voluntarily discarded by PIC. Visit needed to ensure long term compliance and calibration of flip top prep cooler. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked pasta not date marked in sandwich cooler and PIC not know when cut tomatoes were prepared. CDI, foods voluntarily discarded by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -Observed Gain detergent stored over food ingredients on dry storage shelf. CDI, detergent relocated for proper storage. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available on-site. Vr needed to ensure establishment has proper thermometer. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup / soil accumulating on top of dry food ingredient storage container lids and some food debris / soil on shelf near clean pizza boxes. General cleaning needed of nonfood contact surfaces. |