| 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 PIC without CFPM credentials. -REPEAT-
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 |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed PIC begin to handle raw chicken without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- Observed handwashing sink without a supply of cold water. CDI - PIC turned on the cold water from the valve. Ensure cold water is turned on at all times to maintain handwashing sink accessible. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked pork, cooked chicken and cooked broccoli in prep top above 41F. Refer to temperature chart. Observed container of pooled eggs in prep top low boy at 50F. Observed ambient air of unit at 60F. Per PIC, broccoli was prepped earlier in the day. -CDI - Broccoli moved to RIC and other items voluntarily discarded. **3 DAY VERIFICATION REQUIRED** **PIC TO NOT USE UNIT TO STORE TCS ITEMS UNTIL REPAIRS CAN BE MADE** -1.5-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed container of pork in prep top with no date. Observed container of chicken date marked 9/30 (discard 10/6). -CDI- PIC voluntarily discarded items.
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 . |
|
28
|
1
|
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 spray bottle of sanitizer without label. CDI - PIC labeled bottle. -1- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken wings on prep counter in large plastic bucket at 55F. PIC marinated chicken and placed densely packed container, filled to the top with a lid on it in RIC to cool. -CDI - EHS educated PIC on cooling methods and PIC moved bucket to chest freezer and removed lid to facilitate rapid cooling. -0.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on some items on the line. -CDI- PIC properly labeled items. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry into facility, observed back door propped open with no pest deterrent (screen door, air curtain, etc) in place. CDI - PIC shut door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in facility. Per PIC, facility is in the process of getting new pest control service. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed clam shell containers by prep unit in the upright position. CDI - PIC inverted containers. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 chest freezers and microwave that are not ANSI certified or equivalent.
4-501.11 Maintain equipment in good repair. Observed torn gaskets on large chest freezer. Observed broken handle, torn gaskets and broken interior of medium chest freezer. Observed prep unit with ambient air temperature of 60F. PIC to address repairs/replacement of gaskets and broken equipment. -0- |
|
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 cooler gaskets, interior of coolers and exterior of equipment with debris buildup. Observed shelving above 3-comp sink in need of cleaning due to heavy dust/debris buildup. Increased and more thorough cleaning frequency recommended. -REPEAT- -1- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles with missing grout in prep sink area. Observed damaged ceiling tiles and some with peeling FRP. Repair or replace. -REPEAT- -1-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing vent covers in area above handwashing sink and in bathroom. Repair or replace.
6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard mats. Remove.
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 dark buildup/growth on walls in dry storage area. Observed floors and walls in need of cleaning especially beneath and behind equipment in hard to reach areas. Increased and more thorough cleaning frequency recommended. |