| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC present during the first 40 mins of the inspection was unable to meet requirements A, B, and C mentioned above. CDI- EHS explained the above requirement to the facility’s Certified Food Protection Manager and provided them with the states Demonstration of Knowledge document and Summary of Changes document.
The facility’s manager and certified food protection manager arrived 40 mins after inspection started. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during the first 40 minutes of the inspection was not a certified food protection manager per food code. REPEAT |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has posted the Mecklenburg County employee health poster, but all three staff members were unaware of the five (now 6) reportable illnesses, five symptoms, and reporting requirements. CDI - EHS took all employees to poster and reviewed the document in English and Spanish. EHS also provided PIC with the updated employee health reporting agreement form.
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees PIC and staff members unaware of the updated BIG 6 reportable illnesses. CDI - EHS discussed the 6th reportable illness with PIC and staff. EHS provided PIC with updated employee health reporting agreement form to training staff. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility with vomit and diarrhea clean-up poster, but without written procedures and clean-up kit products. CDI - EHS discussed the new requirement of having written procedures to follow when responding to a vomiting or diarrheal event in the establishment. EHS provided PIC with an example written procedures created by the state and encouraged facility to purchase a kit. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 When to Wash P - Observed food employee, twice, handle a raw beef patty with gloved hands then replaced gloves without a hand wash before handling ready-to-eat food items (verified through discussion with food employee) Observed the same food employee wash his hands in handsink then turn off faucet without a clean barrier, thus, recontaminating his hands. CDI- EHS educated employee on when to wash and properly washing procedures. EHS observed employee properly wash his hands during both events. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth on enclosed ice catch plate/baffle. Increase cleaning frequency of the enclosed components of the ice machine to avoid build up. REPEAT |
|
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 Observed sliced ham, sliced turkey, slices of American and cheddar cheese, and sliced tomatoes in prep top unit cold holding above 41F. Per food employee, items were placed in unit at 10:30 from the WIC which is properly working. EHS observed these products stacked too high in prep top unit. All other TCS food items were measured at 41F or below. CDI- PIC divided the products into smaller quantities and quickly cooled them to 41F in walk-in cooler and chest freezer. EHS recommended to continue dividing products into smaller quantities and not overfilling containers. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of dressings and sauces not in original containers without labels. |
|
40
|
0.50
|
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 three food employees handling food without hair restraints. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed the facility’s only in-use wiping cloth bucket with a concentration of 0 ppm chlorine. EHS explained to PIC the minimum chlorine levels for wiping cloth buckets. CDI-PIC emptied bucket and properly refilled to correct concentration. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces Observed shelving throughout establishment lined with cardboard. Remove cardboard or replace cardboard with a product (e.g. plastic, plexiglass) that is corrosion-resistant, nonaborbent, easily cleanable, and smooth. |