| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager observed during inspection. PIC advised that he is scheduled to take the exam on 7/11/24. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee transition from handling personal phone to hand washing, shutting off the water supply with their bare hands and don gloves to begin preparing foods. CDI - Employee educated on proper hand washing procedures and rewashed hands. -0- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trays containing cookie dough stored directly on top of hand washing sink. CDI - Tray removed by employee.
REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed hand sink used to fill water cup. CDI - EHS educated employee on the use of hand washing sink.
6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage available at front end hand washing sink. CDI - EHS provided hand washing guidance during inspection. -2- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed no chemical sanitizer available to sanitize foodservice equipment. CDI - PIC acquired quat ammonia sanitizer from nearby store. Sanitizer solution made and tested at 200 PPM according to test strips. -1.5-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed creamer dispenser unable to maintain TCS product < 41 degrees F. Refer to temperature chart. Employee present advised that the machine began to malfunction the previous day. Maintenance was contacted for repairs. CDI - Products voluntarily discarded. -1.5-
Verification visit will be made by no later than 7/5/2024.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
40
|
0
|
Personal cleanliness |
No |
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 preparing foods without a hair restraint. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 pizza boxes stored on ground near counter also observed single service pizza by the slice boxes stored upwards on top of soft drink syrup boxes in back room. -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 non-functional creamer dispenser and several soft drink machines; soft drink equipment leaking water onto flooring. Repair equipment. -0- |
|
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 food residue and debris in hard to reach areas of counters behind coffee equipment. Increase cleaning frequency to prevent buildup. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed heavy water leak at can wash fixture. PIC advised that repairs have been requested through facility’s maintenance technician. -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 floors in need of cleaning under drink station equipment and under soft drink syrup storage area in back room. -0.5- |