| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. REPEAT |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. REPEAT |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed employee beverages improperly stored in display case. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. Upon inspection, observed an employee warming food with their personal warmer on the saw table. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles cannot result. REPEAT |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- Observed one package of raw chicken for a customer placed over raw pork in the front display . Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The chicken was moved to another shelf to correct the violation. REPEAT 0 PTS due to improvement |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several containers of raw beef stored in the three door reach in between 43-46°F (see temperature observations). Commercial salsa and sour cream stored in the customer display case at 45 F. Store TCS foods at 41°F or below when cold holding. The foods were relocated to a properly operating unit and the employees educated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the middle three door reach-in cooler not operating according to manufacturer's specifications. The facility is currently storing food in the display units and reach-in for the MFU, until repaired. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit within 10 days for compliance. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C -- Observed a few flies in the market. The premises shall be maintained free of insects, rodents, and other pests. Contact a licensed pest control operator to eliminate the flies.
0 point |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed employee mixing raw beef and ingredients into a large plastic tub on the floor of the market. Store food at least 6 inches above the floor. The manager placed the container on the prep table for correction. 0 PTS |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
"3-302.15 Washing Fruits and Vegetables - C -- Manager states they place the cilantro back into a crate after washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served,or offered for human consumption in ready-to-eat form. Place cilantro and any vegtables/fruits into a cleaned and sanitized container after washing to avoid contamination. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- Observed cup being stored in direct contact with the salsa. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, or other approved between-use utensils storage method. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C -- Observed stored clean containers that were stacked without air-drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food, and may not be cloth dried unless they have been air-dried and need polishing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Reach-in three door cooler and slide out side cooler not maintaining temperatures at 41 F or less. Shelving in the reach-in coolers and reach in freezers beginning to rust-repair or replace. Observed damage/cracking/rust on the middle meat case. Also observed rusty shelving and damage on the ouside of fish reach in freezer, two door produce and the tall produce reach in cooler in back storage room. Observed split and hanging gaskets on both two door freezers and middle three door. Damage to the insides of both white top lid freezers. Sand/Paint wood under the slide out reach-in cooler to make it easy cleanable. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPEAT
4-205.10 Food Equipment, Certification and Classification - C The pallets in the storage room are not designed to be shelving and the floor cannot be easily cleaned. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Replace the pallets with shelving that is consistent with the NC Food Code. REPEAT
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C -- Observed several cracked/broken containers. Utensils shall be maintained in good repair.
4-202.16 Nonfood-Contact Surfaces - C -- Observed milk and other drink crates used for storage shelving in storage room. Nonfood contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace.
4-501.12 Cutting Surfaces - C -- Observed a few deep cuts on the main cutting board of the prep table. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-101.19 Nonfood-Contact Surfaces - C -- Observed wooden, unfinished block underneath the ninja. Nonfood 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. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- Clean inside reach in units where food debris is present. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 Covering Receptacles - C -- The dumpster lid was open during inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Repair tile damage on the bathroom floor where they are beginning to separate as well as around the threshold into the dry storage room. Fill or replace tile in the market area where deep holes are present beside saw area. Physical facilities shall be maintained in good repair. REPEAT
6-501.12 Cleaning, Frequency and Restrictions - C -- Clean floors throughout prep area. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11 Floors, Walls and Ceilings-Cleanability - C -- Paint new walls with a glossy and cleanable paint as well as replace new ceiling tiles with non-absorbent tiles in storage room. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Finish and paint. REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers - C -- Observed employee personal warmer on top of the saw table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employees moved personal belongings and were educated to correct the violation. REPEAT 0 PTS due to improvement |