| 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. PIC did not have certification. Per conversation with PIC, management are scheduled to gain certification in the near future. PIC demonstrated knowledge via answering relevant questions during and after inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed recently rinsed and wiped nozzles for chili and cheese dispensers stored in basin of register area handsink. CDI - PIC removed clean equipment from sink and placed them back on dispensers. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed one (1) bucket of recently made sanitizer at register area testing over 400 ppm quart. CDI - EHS diluted sanitizer to required concentration (approximately (150 to 200 ppm)) and demonstrated dilution and testing procedures to PIC. REPEAT. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) shaker of pretzel salt at register area with no labeling. CDI - PIC affixed tape label to salt shaker. EHS and PIC discussed labeling options, including station labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
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 three (3) boxes recently delivered shelf stable chili and cheese sauces, and one (1) stack of chip boxes stored in back room directly on the ground. CDI - Prior to the end of the inspection, items were elevated.
Note: Hermetically sealed cans and beverage bottles and containers can be left directly on the floor |
|
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 PIC working with cleaned equipment and single service trays without effective hair restraints. Utilize hats, hairnets, visors, or other effective hair restraints as needed.
Note: Observed PIC wearing jeweled ring, but not working with food. Do not wear any jewelry on the hands, arms, wrists, or fingers during food prep. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 several (at least seven) sleeves and boxes of single service articles (lids, cups, etc.) directly on the ground in back room. REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service articles (pizza boxes, hot dog trays, etc.) with exposed food contact surfaces at register area. CDI - PIC and EHS discussed storage of single service items; boxes were reoriented to prevent potential contamination. |
|
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 minor food soil in register RIC 1. Observed excess, unremoved date mark labels and label residue on hot dog bins in RIC 2.
Clean equipment interiors such that food soil does not accumulate. Soak, scrape, clean, and sanitize equipment and utensils as needed to remove labels and residue. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |