|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed manager on site with no CFPM certificate, PIC stated she has taken and passed class, never got certificate. EHS suggests looking up online to find copy or reaching out to who administered the test. PIC attempted to find ServSafe online, unable to locate by end of inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle on prep table while brownies were in prep process. CDI- drink moved, EHS discussed drink storage. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink that was 50ppm quat, too low. PIC stated she filled up sink this morning, has not changed out sanitizer yet today. CDI- sanitizer bay emptied and refilled to proper concentration (between 100-200ppm quat). EHS observed that floor drain is very slow to drain water from 3 bay sink. EHS observed that employees need to refill/refresh sanitizer more frequently, may not be doing as frequently due to floor drain backup causing water to spread in back area of kitchen when emptying sanitizer bay. Ensure this drainage issue is addressed and not a cause of improper sanitization levels.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours (Dominos has variance for 8 hours). The food shall be discarded after the food has completed its 4 hour hold time (8 hours in Dominos), if the food is in unmarked containers, or marked with a time that exceeds the 4 hour (8 hour in Dominos) time limit. -P Observed marinara sauce with no time stamp, kept on TPHC. Other nearby marinara containers had time stamp, employee just forgot to add label to this container after taken out this morning- according to PIC. CDI- time stamp placed on product. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x bottle of chemical cleaner with no label at chemical storage. CDI- chemical labeled during inspection. REPEAT. Note: EHS noted improvement, most chemicals properly labeled, EHS only noticed one bottle not labeled. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink slowly leaking from faucet. Observed main floor drain at 3 comp sink that is significantly backed up, extremely slow to drain, causing the water to flood up on flooring back in dish pit area. EHS observed pooled water that has begun to seep below quarry tile, soft and spongy once stepped on, could lead to long term floor damage. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed floor tile at back dish pit area where water has seeped under tile, observed some cracked tile in this area and flooring is absorbing moisture.
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 flooring in need of cleaning under 3 comp sink, to the side of prep tables, under equipment. |
|