| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed the following priority items observed during the inspection: cold holding and handwashing.
CDI - Food handler discarded the foods that were above 41F, spoke with the PICk regarding the new NC Food code changes and sent new info and guidance via email. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed the PIC not here when I was conducting my inspection, when the PIC arrived he did not have a certified food managers card. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not reflect the addition of Salmonella (non-typhoidal) CDI - sent the PIC/owner New NC Food Code changes and guidance via email. For more information on employee health policy please visit: http://meck.co/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 procedures for these types of events. CDI - sent PIC/owner vomit and diarrheal clean up procedures/guidance via email. For more information please visit: http://meck.co/FoodSafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
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 dry hands before turning off faucet without recontaminating hands.-P Observed food handler wash their hands and turned off the faucet with their bare hands therefore decontaminating their hands. CDI - Provided education. Food handler rewashed their hands. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and pico in the condiment cooler above 41F. Temped at 53-55F. CDI - Food handler voluntarily discarded the food. The unit was temping at 49F. PIC stated they have a work order to have repaired. Verification visit required to ensure compliance. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no food thermometer in the establishment. Provided. Verification visit required to ensure compliance. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers no wearing effective hair coverings when handling foods. Provided. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed gaskets on refrigeration and freezer units are torn and split. Replace |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 interior of refrigerations and freezer accumulating food debris. Clean and maintain. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 floor under shelving and refrigeration equipment and in walk in cooler floor accumulating food and debris Clean and maintain. |