| 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: www.mecknc.gov/foodsafety Observed PIC on duty with a Food Protection Manager certification that expired 8/24. A Food Protection Manager with an active certification shall be onsite during all hours of operation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a bag of shredded cheese being held on prep counter at 50F. PIC stated bag of cheese had been on the counter for approximately 3.5 hours. CDI: PIC voluntarily discarded cheese. REPEAT. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed eggs, sausage and potatoes being held on TPHC on buffet without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked foods with start time of 6am. REPEAT. |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereal available on buffet without a manufacturer label. Provide manufacturer label for cereals. REPEAT.
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 working containers of sugars and other food items with no labels. Label working containers of food. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed apples and pears being stored on display unprotected. Use packaging to protect fruits that are not peeled or washed by consumer prior to use. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed pears on buffet in which sticker was still on skin. Peel sticker and wash produce prior to offering to consumers on buffet. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being held wet nested on clean storage shelf above 3 compartment sink. Allow equipment to air dry prior to stacking. |
|
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 boxes of single use articles being stored on floor in storage room. Store single use articles at least 6 inches above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic coolers and freezers in prep room and storage room. Replace household equipment with ANSI certified or equivalent equipment. REPEAT |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using quat sanitizer to sanitize equipment in 3 compartment sink and prep counters with no test strips available. VERIFICATION REQUIRED within 10 days to ensure facility obtains test strips for measuring concentration level of quat sanitizer. |