| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during inspection. A CFPM shall be at facility during all hours of operation. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee’s bowl of milk and cereal being stored on top of containers of food in kitchen. CDI: Employee discarded bowl of cereal. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled utensils and equipment at 3 compartment sink and rinse hands under pre-wash faucet and proceed to handle clean equipment and utensils. CDI: Employee washed hands with soap at hand wash sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chopped onions on prep table where employee was working and several pieces of chopped onions were in contact with a soiled wiping cloth containing sanitizer. CDI: Employee removed wiping cloth from prep table and discarded pieces of onions that were in contact with wiping cloth. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic build up on inside surface of ice shoot on soda fountain. Clean as needed. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed avgolemono soup being held on TPHC on prep counter. Written procedures at facility only listed fries as a food item being held on TPHC. CDI: EHS provided a new updated TPHC form to PIC which was completed onsite. |
|
33
|
1
|
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 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 . Observed several bus tubs of fries cooling on prep counter which did not drop in temp after 20 minutes on prep counter. Some fries were moved to 2 sheet trays and the rest were kept in bus tubs and all were placed in WIC. The fries that were spread out on sheet trays were cooling at a sufficient rate, however the fries that were kept in bus tubs were not cooling at a rate sufficient to reach cooling parameters. See temp chart. CDI: Fries were transferred to one last sheet tray that facility had and 2 hotel pans to spread out and allow for greater air flow. REPEAT. EHS will conduct long term compliance visit due to repeated cooling violations. |
|
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 a box of gyro bread being stored on floor in kitchen. CDI: Box was placed on shelf. |
|
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 soiled wiping cloth being stored on prep flip top cutting board. CDI: Wiping cloth was moved to sanitizer bucket. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as a scoop stored in a bus tub of tzatziki sauce in WIC in which most of bowl was submerged in tzatziki. CDI: Employee removed bowl. |