| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
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 PIC on site without knowledge of food safety. Observed multiple priority items violated during current inspection (date marking, storing toxic materials). Observed PIC not aware of proper hot holding temperatures or proper date marking timeframe. PIC on duty was not a certified food protection manager. Facility must improve training of food employees and PIC’s on duty. -10 day verification visit required-
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 certified food protection manager on site during inspection, while food preparation was occurring.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
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 vomit/ diarrhea plan. CDI- EHS left copy of plan and discussed with PIC the importance of keeping the procedures posted at the facility.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 bag of hot dogs in lowboy with a date marking that shows a 10-day timeframe (prep date of 3/20, discard date of 3/30). Opened bags of hot dogs are allowed to be held at facility for a 7-day maximum. EHS discussed this 7-day timeframe with the PIC on site. -CDI- Because hot dogs were not yet held past their 7-day maximum, EHS and PIC properly changed the date marking to reflect a 7-day timeframe (discard date of 3/27).
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P -Observed bottle of windex cleaner stored on the prep top, directly touching an opened bag of fries and next to single-service to-go boxes. -CDI- PIC removed windex from prep top. |
|
40
|
0
|
Personal cleanliness |
Yes |
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 employee without a hair restraint, while handling customer food. -CDI- Food employee donned a hat. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
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 single-service items (cups, lids) stored on the floor in the back kitchen area. Observed pizza boxes on the floor in the front kitchen area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. -Observed non-functioning milk dispenser by coffee machine. Observed no milk held in unit. Milk dispenser was not holding milk at 41F or below during last inspection, and facility stated they would call for repair and not use unit until repairs were made. PIC stated unit is still broken and has not been repaired. |
|
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 buildup of food residue in front lowboy interior, inside hot holding display cabinet, and in low reach-in-freezer. Increase frequency of cleaning. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. -Observed a leak in the front hand sink by the condiments bar/soda machine. Repair leak. |
|
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 ceiling tiles in back kitchen area coming apart and in need of repair. Observed hole in wall by front handsink with exposed wires. |