| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- REPEAT- Observed PIC unable to provide documentation of being certified in a food protection managers course. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss an employee healthy policy with the EHS in detail. CDI- PIC was able to show the EHS a mecklenberg county public health employee health policy poster and EHS discussed all parts of the employee health policy with the employees. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed old sticker residue on food contact surfaces. Observed food contact surfaces with minor food debris left on them. CDI- PIC moved the items to the utensil sink to be properly cleaned before next use. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed only prep unit on the Mfu to be functioning at 50F and keeping TCS foods above 41F. EHS observed cheese, cut lettuce, cut cabbage, cut tomatoes, beef tongue, pork, ground pork, chicken, green salsa, and red salsa all above 41F. See temp chart. PIC voluntarily discarded the items. A VR will occur no later than 4/17/21 to ensure the cooler is functioning properly and TCS foods are held at 41F or below. PIC voluntarily closed the Mfu to make repairs. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed red salsa, green salsa, ground pork, beef tongue and cut cabbage all without dates or dates from 3 months ago. CDI- PIC voluntarily discarded the items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use wiping cloth bucket of sanitizer not labeled. CDI- PIC labeled the bucket. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed in use knives stored underneath un washed produce but in between a soiled rag. PIC moved items to utensils sink to be properly cleaned. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed prep unit with a large amount of water on the bottom and operating at 50F. PIC voluntarily closed to address the cold holding issue. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cooking equipment, hood system, shelving and cold holding equipment in need of cleaning due to food debris and grease residue build up. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.12 Provide water under pressure to all fixtures.-Pf- Observed MFU run out of water during the inspection. PIC voluntarily closed. MFU may not operate without hot running water. A VR will occur later than 4/17/21 to ensure hot running water is provided to each fixture on the MFU. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. - REPEAT- Observed floors, walls, ac/heat vent cover all in need of cleaning due to food debris and grease residue build up |