| 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 facility without a certified food protection manager onsite during inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. - Pf. Observed PIC demonstrate incomplete knowledge on 5 foodborne illness related symptoms and no knowledge of 6 foodborne illnesses. CDI - PIC educated on knowledge of foodborne illnesses and symptoms, reporting and exclusion procedures. Recommend increase in training on employee health policy and procedures. Food employee reporting agreement provided during today’s inspection. -1-
*A follow up visit will be made to ensure compliance on management of employee health policies and procedures. |
|
8
|
2
|
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. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. Observed food employee wash their hands less than 10 seconds and proceed to food preparation. CDI - Employee re-washed hands for 20 seconds. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed little to no soap dispensing out at hand washing sink nearest walk-in cooler. CDI - PIC repaired dispenser. Soap now available for hand washing. -0- |
|
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 green bucket holding soapy water stored on top of box of peach purée at drive through station. No physical evidence of contamination was observed. CDI - Bucket removed.
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. - P. Observed spray bottle with original label of Spic & Span containing quaternary solution of 200 P.P.M. CDI - Spray bottle discarded. -1- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several large flies present in the facility. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches, bracelets and protruding rings during food preparation. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee using wiping cloths held in sanitizer concentrations of < 50 P.P.M. CDI - Sanitizer solution discarded and new solution made with concentrations of 200 P.P.M. -0.5- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle coming into contact with seasoning inside container. CDI - Employee re-positioned utensil’s handle upwards. -0- |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic trays and metal and plastic food containers wet stacked at shelving unit and at 3-comp drain board. Utensils have been wet nesting overnight. CDI - All utensils relocated to 3-comp to be W/R/S. -1- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
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 large box of single use cups being stored directly on floor in kitchen. Store single use items at least 6 inches off floor. CDI - PIC relocated box on to nearby shelving unit. -0- |
|
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 a damaged bottom gasket at walk-in freezer and several damaged gaskets at 2x standing reach-in units. Also observed hand washing sink across from make line in need of re-caulking.Repair. -0- |
|
49
|
0.50
|
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 cold drawers, inside of lobby drink station cabinet, reach-in unit gaskets and equipment at cook line with food debris and build-up. Clean as needed. -0.5- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open. CDI - PIC closed door. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 general cleaning needed on flooring throughout facility and food residue on wall next to make line. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on box containing food service gloves stored on make line. Employee removed personal device. -0- |