| 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 onsite during inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to prep to-go trays and work with raw TCS foods. CDI- PIC had food employee stop task to wash hands before replacing gloves. *REPEAT*
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 food employee fail to wash hands prior to handling RTE foods, clean equipment, and single use articles. CDI- PIC had employee stop task to wash hands before resuming task.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands prior to assisting in food prep after handling customer money and front counter tasks. CDI- EHS discussed with PIC, PIC instructed food employee to ensure hands are washed after working with customers prior to handling RTE foods. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed PIC fail to reheat Chili to above 135F. PIC stated item was placed on grill around 11am on side of grill maintained off. CDI- PIC voluntarily discarded item. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). SEE COMMENT BELOW.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 cooked chicken wings being held in reach-in cooler without date marking. Container of sliced ham held in prep unit without date marking. EHS discussed date marking of items prepped and held to be used after 24 hour parameter. CDI- PIC had correct date label marked on containers. *REPEAT* EHS to place establishment on risk control plan due to multiple repeat violations.
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 . |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screening missing in places on outer opening behind wooden wall door leading to nook.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead crawling insects throughout establishment on cabinet shelves below front counter and on wall panel hanging above work desk area. *REPEAT*
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. SEE COMMENT ABOVE. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of fries maintained on floor in front of standing reach-in units. CDI- delivery occurred during earliest portion of business day, per the PIC. Items removed to reach-in freezer. *REPEAT* |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed fries trays maintained on top of heat lamp soiled with grease and food residue accumulation due to being used as scoops for fries throughout operating hours. CDI- PIC voluntarily discarded items. *REPEAT* |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets of standing reach-in units in disrepair. Repair or replace. *REPEAT*
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving in establishment. Soiled cardboard being used as prep surface above heat lamp. Discard cardboard *REPEAT* |
|
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 racks to store equipment with residue accumulation. Observed gaskets of prep units with food debris, and residue accumulation, bottom of reach-in freezer with debris accumulation, areas under grill with heavy accumulation. Increase cleaning frequency. *REPEAT* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 floor tiles throughout facility. Observed wall in disrepair near bathroom and other areas of kitchen. *REPEAT*
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 areas under and behind ice machine needing cleaning. Increase cleaning frequency. *REPEAT* |