| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11(D)(G)(I)(N) PIC shall ensure rules in the code for food safety and handling are met. -Pf.
VERIFICATION REQUIRED to assess the following active managerial control violations: employees unable to properly wash hands by following procedures listed under item #8, code 2-301.12 (B)(5). Employees unable to properly determine appropriate temperatures of foods are met due to being able to locate thermometer. Employees unable to properly maintain TCS at required temperatures, at or below 41F and at or above 135F, due to lack of oversight. Employees not properly trained in food safety as noted under PRIORITY violations.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
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 |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P.
Food employees unable to follow correct handwashing procedures due to not having hand drying method present for kitchen and bathroom handwashing sinks. Employees unaware that napkins can be used as substitute until paper products are delivered. CDI- EHS discussed with PIC, PIC stated delivery should come later today, napkins moved to area.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P.
Food employee failed to wash hands after handling raw foods thawing in prep sink, handling unclean equipment, before attempting next task and contacting holding equipment handles. CDI- EHS discussed with PIC, food employee washed hands properly before returning to task. *REPEAT* |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
TCS foods stored uncovered in prep unit below flip top. CDI- PIC covered with wrapping after discussion with EHS.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P.
Observed plastic containers storing chicken situated directly on top uncovered container holding chicken held in standing reach-in freezer. CDI- PIC removed container to designated area. Observed soda cans stored in direct contact with ice used in customer drinks. CDI- PIC voluntarily discarded ice and removed cans. |
|
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 TCS foods held in flip top temping above 41F. Unit functioning properly but item is maintained open in warmer part of kitchen. CDI- PIC voluntarily discarded boiled eggs, slaw. Removed tomatoes to be rapidly cool in reach-in freezer.
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
|
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, Container of sliced ham held in 2-door reach-in without date marking. Slaw maintained without a date in reach-in. 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*
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 |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P.
Household use only pesticide being held and used in establishment. CDI- EHS discussed with PIC, PIC voluntarily discarded item. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf.
Raw pork and raw fish held in separate containers being thawed in standing water. CDI- EHS discussed, PIC began to run water for both items before replacing to units. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf.
PIC unable to provide thermometer during inspection. CDI- PIC was able to find thermometer during EHS write-up after contacting owner.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
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. Repair screen. *REPEAT*
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout establishment and in flip top unit. *REPEAT* insects were not observed in food during inspection. |
|
39
|
2
|
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 box of fries maintained on floor in front of standing reach-in units. CDI- Items removed to reach-in freezer. *REPEAT* fries were not delivered on today. |
|
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. Observed napkins held on lower shelf visibly soiled in kitchen area. 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.
Gaskets in establishment with food debris and residue accumulation, bottom of prep unit with heavy red liquid accumulation, lower shelving with residue accumulation, racks storing equipment needing cleaning. *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* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Increasing lighting in 2-door reach-in unit area. |