| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection.
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at BOH hand washing sink. CDI - PIC obtain paper napkins. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for 4-hour TPHC. CDI - PIC placed 9:00AM time stamps for buffalo, sweet/sour chicken wings, potato wedges, and chicken tenders. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects near drain by 3-comp-sink. CDI - PIC removed insects. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between counter and prep table. -CDI- PIC removed items and placed to be W/R/S. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT
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 unfolded pizza boxes stored on the floor near mop sink. CDI - PIC removed boxes off the floor. |
|
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 some gaskets in need of replacement at lowboy coolers and freezers.
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 metal railing for pizza oven conveyor rusted in need of replacement. **REPEAT** -1- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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 buildup and debris in interior/exterior surfaces of lowboy coolers, freezers and prep units. Observed NFCS of pizza oven with heavy debris. Increased and more thorough cleaning frequency recommended.
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 prep top table chipping and broken being held with black tape. PIC is in the process of buying new prep table. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 Heavy grease and food built up on baseboard around kitchen equipment. Observed debris and trash on floors especially beneath and behind equipment in hard to reach areas. Observed walls in need of detailed cleaning, especially in hard to reach areas behind equipment like ice machine. Observed dust build up on ceilings, vent covers, and light fixtures. Observed general deep cleaning needed throughout kitchen area. Increased and more thorough cleaning frequency recommended.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed kitchen equipment and utensils BOH area no longer being used. Remove items no longer in use.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors not smooth and easily cleanable throughout FOH kitchen area. |