|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. CDI- PIC Tony arrived during inspection. EHS discussed staffing with owner/manager, importance in having someone at facility with CFPM at all times. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and yogurt holding above 41F in reach in unit, see temp chart. Employee stated she was aware of malfunctioning unit, believes someone is coming to fix today. Salads and yogurts were just prepped this morning, nothing has been stored in this unit over night. CDI- salads and yogurts moved back to walk in, unit shall not be used for cold holding until properly fixed and holding temp, EHS discussed with manager during inspection.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometer on malfunctioning unit reading 80F. Observed readout on outside of unit stating unit was below 41F. Ambient air thermometers are incorrect, replace with functional thermometer. CDI- PIC provided. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and nats in kitchen during inspection. EHS discussed pest control service with PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed paper towel dispenser placed directly above open air breading/holding station, potential to splash contaminate food when washing and drying hands. EHS discussed placement with PIC Tony, will find another location for paper towels so this contamination hazard is not present. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans in need of air drying, stacked wet. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler with damage, splitting at seals. Observed reach in unit cold holding unit not functional during inspection. |
|
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 gaskets on walk in cooler with black buildup, in need of cleaning. |
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