|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed ANSI certification on file for usual manager; however, manager was not available at time of inspection. PIC demonstrated knowledge by answering questions pertaining to food service establishment during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed one (1) unlabeled spray bottle of properly concentrated food contact surface sanitizer placed at prep line above single service articles (to go boxes.) CDI - PIC relabeled sanitizer and rotated it to proper chemical storage. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 two (2) stacks of unopened boxes containing bagged pizza sauces stored on dough tray on the floor. Elevate food items as needed. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee engaged in food prep (preparing pizzas) after washing hands effectively without hair restraint and polished nails. CDI - EHS, food employee, and PIC reviewed requirements pertaining to food employee personal cleanliness. Gloves were donned for the remainder of food prep. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately six (6) metal pizza pans at clean dish rack stacked while wet. CDI - Pans were separated out to allow for effective air drying. |
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