| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection.
ServSafe certificate posted on the wall is for an employee who was not present at the facility today.
A CFPM shall be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed food scraps in the handwashing sink basin when EHS went to wash hands at the front handsink.
CDI: PIC stated he had just washed his hands there after prepping these food items (facility does not require the use of single-use gloves), and EHS explained to remove all food debris from hands with a paper towel to discard, and then proceed to properly wash hands. PIC removed food scraps from sink basin.
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed empty soap dispenser at the handsink next to the 3-compartment sink.
CDI: PIC replaced empty dispenser with new soap refill.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed empty paper towel dispenser inside the restroom.
CDI: PIC provided roll of paper towels in the restroom. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed the triangle blade of the can opener attached to a prep table soiled with food debris. PIC stated he used it prior to the inspection.
CDI: Can opener moved to 3-compartment sink to be washed/rinsed/sanitized.
Observed food debris on the blade of a knife that was stored in the clean dish rack.
CDI: Knife moved to 3-compartment sink to be re-washed/rinsed/sanitized.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 multiple containers of TCS food items date-marked with discard dates surpassing the 7-day window (1. pre-cooked Italian sausage prep date 5/12 and discard date 5/19; 2. pre-cooked sausage prep date 5/14 and discard date 5/21) stored in the lowboy cooler at the pizza make table. Observed multiple containers of TCS food items date-marked with discard dates surpassing the 7-day window (1. pre-cooked beef prep date 5/12 and discard date 5/19; 2. pre-cooked Italian sausage prep date 5/14 and discard date 5/21) stored inside the WIC.
*Note: All other containers of TCS food items were date-marked correctly within the 7-day window.
CDI: PIC created new date labels for all TCS food containers that had incorrect discard dates.
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed two spray bottles of toxic materials (1 spray bottle of equipment cleaner, 1 spray bottle of disinfectant/glass cleaner) stored commingled with stacks of folded single-use pizza boxes, underneath a prep table.
CDI: PIC moved the spray bottles and stored in the chemical storage area, to prevent contamination.
REPEAT VIOLATION. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a large cylinder bin full of flour (used to knead out the dough) stored directly on the floor, underneath the table at the pizza dough station.
CDI: PIC moved the cylinder bin of flour onto a nearby shelf to prevent contamination. |
|
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 a damaged interior shelf on the right side of the lowboy cooler at the pizza make table.
Repair shelf.
REPEAT VIOLATION. |
|
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.
Observed food/oil debris buildup on the shelves at the dry storage rack, next to the dish area. Observed soiled gaskets in the lowboy cooler at the pizza make table. Observed black buildup around the interior door surfaces and around the interior fan vent of the lowboy cooler at the pizza make table.
Increase cleaning frequency. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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 non-functional paper towel dispenser at the front handsink. PIC stated the dispenser is broken.
Observed the paper towel dispenser at the handsink next to the 3-compartment sink full of paper towels, but not able to dispense any paper towels. PIC stated this one may be in need of new batteries.
Repair all paper towel dispensers/replace batteries/install another means of hand-drying method at these handsinks. Since facility is not required for the use of single-use gloves, it is important that all handsinks shall be maintained in good repair (which includes soap dispensers and paper towel dispensers), so that proper handwashing is attainable by all staff members during all hours of operation.
Observed damaged floor tile inside the WIC. PIC stated there is currently a work order in to have the floor tile replaced.
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 dust buildup on ceiling tiles above prep area, next to the pizza oven.
Increase cleaning frequency to prevent contamination. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one lightbulb out in the hood system.
Replace with new lightbulb. |