| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 CFPM onsite during inspection portion. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employees fail to wash hands for required duration. CDI- EHS discussed with PIC, PIC had employees rewash hands properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employees fail to use barrier to turn off faucet after washing hands. CDI- EHS discussed with PIC, PIC instructed employees to use paper towels to turn off sink after use. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bandsaw used in establishment unclean with aged food debris in harder to reach areas. CDI- PIC removed item to be w/r/s. *REPEAT* PIC stated smaller cleaning Brush would be purchased to use in cleaning process.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked Mac & cheese, oxtails, both fail to cool through first parameter. Items had been cooling since around 1230, per the PIC. CDI- PIC voluntarily discarded oxtails, removed Mac & cheese to reach-in freezer due to item being within a few degrees of 70F. Observed curry chicken and curry goat fail to have a change in temperature after period of time. CDI- PIC removed items to sheet pans with ice for rapid cooling.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed walk-in cooler with an ambient temperature of 48F, fan blowing at 43F-46F. TCS foods out of temp include 10 pans of Mac & cheese, bin of cooked greens, raw chicken, cut cabbage, and raw shelled eggs. TCS foods cooling in unit include curry goat, curry chicken, and Mac & cheese prepped on today. PIC voluntarily discarded items held in unit for more than 24 hours. PIC removed curry chicken, curry goat, and Mac & cheese removed to ice baths in unit. PIC stated maintenance is expected to arrive on today. VERIFICATION REQUIRED on or before 8/7 to assess status of walk-in.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P.
Observed establishment storing blue box of “hotshot” fogger in dry storage. CDI- PIC removed item from establishment. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS foods unable to cool due to walk-in unit being out of temp, foods held in large deep densely packed containers, and items cooling at rates below required parameters. CDI- EHS discussed cooling methods including ice baths, shallow pans, use of units set to below 41F. *REPEAT*
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 metal pans stored on lower prep shelving with water splash from floor being cleaned. CDI- PIC removed items to dish pit. |
|
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 ice machine, walk-in door, walk-in gaskets, walk-in ambient air flaps needing to be repaired.
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 rusted shelving in kitchen area, on racks in walk-in. Hole has formed on lower prep shelf holding equipment. *REPEAT* |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment without chlorine test strips. CDI- EHS provided test strips for use until order is received. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 floor of Walk-in cooler/freezer in need of cleaning. Observed racks on equipment in kitchen in need of cleaning. *REPEAT* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 low grout in dish pit area in front of 3-comp. *REPEAT*
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 above 3-comp in need of replacement. *REPEAT* |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in. |