| 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** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF.
Observed food employee unaware of which required symptoms and illnesses are to be reported. EHS observed the employee referenced employe health policy that only had 5 of 6 required reportable illnesses. Facility has been provided the employee health policies provided by the county. EHS will make a return visit to verify that it has been signed by employees. 10-day VR Required.
**REPEAT** -2-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
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 food employee handle equipment and ring up customers and don gloves in an attempt to prepare food.
CDI- EHS intervened and asked employee to wash hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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
Observed food employee wash hand for less than 10 seconds and then use clean bare hands to turn off faucet.
CDI- EHS provided education and demonstrated a proper handwash. Employee correctly washed hands and used paper towel to turn off faucet.
-2-
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.
Observed salsa and pico stored in lowboy prep unit (condiments bar) at 50F. Ambient air temperature of the unit was 54F. PIC stated that they unit has been having problems.
**REPEAT** -3-
*3-day Verification Required* **See comments section**
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS observed a large presence of gnats and other flying insects throughout facility
-0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
EHS observed food employee preparing food without the use of a hair restraint.
-0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed two tongs and a pizza cutter stored in room temperature water on front prep line.
CDI- PIC removed items to 3-comp.
**REPEAT** -0.5- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
PIC could not provide a test strip for QUAT sanitizer used at the 3-compartment sink.
-0.5- **10-day VR Required** |
|
49
|
0
|
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.
EHS observed heavy food build up in drawers where coffee grounds are stored. More frequent cleaning is recommended.
-0- |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19 Self closing doors.
Observed restroom doors unable to fully self-close.-0-
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
EHS observed restrooms in need of more frequent cleaning. -0- |
|
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 several cracked/missing tiles throughout back kitchen area. EHS observed missing baseboard at back hand sink. EHS observed water damaged tiles near the floor drain in back of kitchen
*REPEAT* -1-
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.
EHS observed visible build up on floor and under equipment in 3-compartment sink area. |