| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 with CFPM certificate with an expiration date in August 2020. NCDHHS memo states: Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder's responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top drink stored over prep sink. Use only drinks with lids and straws, and store below and away from food, utensils, and food prep areas. Screw top lids must be handled in order to open, and as such are disallowed in food prep and display areas. CDI by discarding drink into trash. |
|
6
|
0
|
Hands clean and properly washed |
No |
No
|
No |
2-301.11 Keep hands and arms clean. -P Observed employee wearing a cloth towel at his waist. Employee wiped hands on towel after washing hands and drying with a paper towel. This re-use of a towel is a source of cross-contamination and is not allowed. CDI by removing towel, washing hands again. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rack of french fries stored in front of hand sink near walk-in refrigerator. CDI by moving rack. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon in refrigerated drawer at 43F. Drawer is not easily closed, and is left open at times. Must adjust drawer, assure that drawer is closed after opening, or move items to a drawer that is more easily and properly closed. CDI by moving/cooling salmon. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several thermometers missing from reach-in refrigerators or placed in incorrect location. Have thermometers place near door or close to opening of drawer/door so that they measure the warmest place in refrigeration unit and so that they can be easily read to monitor proper operation of unit. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch, bracelet, rubber bracelet on arms of food service staff. These are not allowed and as such, must be removed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping towels stored on shelves in a couple of areas. If towels are wet, they must be stored in clean sanitizing solution at proper strength. REPEAT Otherwise, place used towels in bag to be washed. |
|
41
|
0
|
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 no dipper well for dipping ice cream. Discussion revealed that standing water is used to store ice cream scoops. This is a source of potential cross-contamnation. Either obtain a Code Enforcement permit to properly install a properly operating dipper well and let MCHD know prior to installation where dipper well is to be installed, or get new, clean scoop/spoon each time. Cannot store at room temperature or in standing water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils near dish machine stacked wet. Must allow to completely air dry prior to stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Need splash guard at hand sink beside utensil storage area as these items are being splashed when hand-washing is occuring. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in scarred condition. Must be professionally re-surfaced to be smooth and easily cleanable and easily sanitized, or replaced. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed vent covers in dish machine, adjacent prep area to cook line, and bathrooms in need of cleaning. Have these on a more frequent monitoring and cleaning schedule. |