|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present at the facility at the time of the inspection. Ensure that there is a CFPM present at the facility at all hours of operation.
REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed shredded lettuce in the prep top unit with no date marking present. PIC stated that the lettuce was prepared last evening and carried over in the prep unit this morning. Ensure proper date marking procedures.
-CDI- PIC back dated to yesterday.
-POINTS NOT ESCALATED DUE TO IMPROVEMENT IN DATE MARKING NOTED BY PICs UNDERSTANDING OF DATE-MARKING, AND LESS ITEMS LACKING DATE MARK-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P- Observed bucket of chlorine sanitizer testing below 50 PPM. EHS did not observe the facility actively using the sanitizer at the time of the inspection, however a wet cloth was present inside. Ensure sanitizer is maintained at correct concentrations. -CDI- Bleach added to achieve proper chlorine sanitizer concentrations. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
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 1 squirt bottle of oil, and 1 spice shaker with no labels present. Ensure that all working containers of food are properly labeled. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris present in the bottom of the stand up RIF, observed fryer in the rear of the facility with soil and debris present on it. Ensure that non-food contact surfaces are clean and maintained as clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed ceiling with minor leak present in it in the rear hallway of the kitchen area. EHS notes that the leak was a small drip and not above any food or food contact surfaces. PIC stated that a work order has been placed and should be repaired by tomorrow. Ensure that floors, walls, and ceilings are maintained in good repair. |
|