| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC to post in establishment. -0 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
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 in-use wiping cloth stored in handwashing sink behind cash register. CDI - Item was removed. -0 points- |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed crates of unwashed produce stored above ready to eat spaghetti in walk in cooler. CDI - Storage order was corrected. -1.5 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items held on TPHC. Establishment holds all items in customer display (whole pizzas, pizza slices, stromboli, etc.) on TPHC as well as all items on steam table. Start and end times are tracked using digital timers for each item. Establishment has temperature logs for each item once they are commercially reheated or removed from cold holding but no written procedures. CDI - Written procedures were created during inspection and e-mailed to PIC. -0 points-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 and house flies in rear of establishment near can wash and dry storage areas. Establishment has licensed pest control service. Control insects to prevent infestation. -REPEAT- -2 points- |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. -0.5 points- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in freezer unable to maintain foods in a frozen state. Commercially prepared packages of sausage and meatballs were in freezer with a temperature of 37F and 38F CDI - Sausage and meatballs were moved to walk in cooler. PIC stated that reach in freezer is scheduled for repair. Observed flooring in walk in cooler in disrepair. Repair flooring. -REPEAT- -1 point- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use Observed mop stored in mop bucket with water. -0 points- |