| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed food handler onsite unable to answer questions related to operation and food safety including proper hand washing procedures, TPHC monitoring procedures, reheating temperatures, hot holding and date marking. CDI - Link provided to PIC checklist tool above. -1-
***A follow up visit will be made to ensure compliance on management of foodborne illness risk factors. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler turn off the faucet of kitchen area handsink with bare hands after washing hands and switch over to reheating sausages. Only one food handler present during entire inspection. CDI - Employee educated on proper hand washing procedures and re washed hands. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed wiping cloth stored inside of kitchen handsink and utility cart placed in front of handsink. CDI - Wiping cloth and utility cart removed. -0- |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135 F within 2 hours if food is to be hot held until service. - P. Observed two commercially cooked unopened packages of scrambled eggs left inside metal container with water measuring at 111 degrees F on top of the prep table. According to food handler present, the PIC (not present at time of inspection) had placed the scrambled eggs into the container at 8:00 AM. CDI - Product quickly reheated to > 135 degrees F. -1.5- |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed pre-cooked breakfast potatoes sitting inside the microwave with temperatures < 135 F. According to food handler, these items were reheated in the morning at 8:00 am and left inside the microwave. CDI - Items re-heated to > 135 F and placed into hot holding at serving area. Maintain foods hot holding > 135 F degrees after reheating. No escalation of points due to improvement since previous inspection. -1.5-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed opened packages of pre-cooked sausage links (1x) and sausages (2x) without date marking inside of the reach-in unit. Food handler unable to verify their first use dates. CDI - Products voluntarily discarded. -1.5-
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. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. - P. Observed TPHC procedures not being followed and start and end time food logs not completed for today. CDI - Logs completed during inspection. -1.5- |
|
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. Observed food handler with out hair restraint preparing foods. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. No quat sanitizer test kit available to verify during today’s inspection. VR required to ensure accurate test kit provided.
4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food handler utilize 3-compartment sink to wash hands. CDI - Food handler redirected to hand washing sink. -0.5- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on top of containers of syrup at dry storage shelving unit.
6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods co-mingling and stored directly on top of resale foods inside of the reach-in unit. -0.5- |