| 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 CFPM present during inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
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- Observed PIC not able to present copy of EHP that included restrictions and exclusions. -CDI- EHS provided PIC with handout. -0-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -Pf- Observed PIC and food employee wash hands in 3-comp sink. -CDI- EHS educated food employees on where to wash and food employees washed hands at handsink.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed 2 food employees don gloves to begin food prep without washing hands. -CDI- EHS intervened, educated food employees on when to wash and food employees washed hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed all employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated all employees on when to wash and all rewashed hands. -0- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use gloved hand to open sliding display case and use same gloved hand to touch chicken. -CDI- EHS educated food employee on proper food contact surfaces and food employee voluntarily discarded items. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm from 3-comp sink due to not pulling from tube. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE SANITIZER DIRECTLY FROM CONTAINER UNTIL REPAIRS CAN BE MADE** -1.5-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items cold holding above 41F in display cases and RI display coolers. Observed ambient air of one unit at 43F and another at 50F. Observed ambient air of other units at 41F or below. Refer to temperature chart. PIC stated that none of the items in the display case had been prepared today. -CDI- PIC PLACED RAW MEATS BELOW 45F IN WIC TO COOL BACK DOWN AND VOLUNTARILY DISCARDED OTHER ITEMS. **FACILITY TO RELOCATE ITEMS TO WIC OR OTHER UNITS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED** -1.5-
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). -Pf-/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. 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) -P- Observed opened containers of pop wieners, hot links and 4 cases of bologna with no date marks. Per PIC, items were opened prior day. -CDI- PIC allowed to date the following TCS food product(s), pop wieners, hot links, and 4 cases of bologna, because PIC stated items were opened prior day. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -0-
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
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed one sanitizer spray bottle above 400ppm quaternary sanitizer. -CDI- PIC corrected to 200ppm. **REPEAT** -2- |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed one thermometer not functioning and the other with no battery. **10 DAY VERIFICATION REQUIRED** -0.5-
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in most cold holding equipment. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flying pest on NFCS of display case. Observed multiples dead flying pests in insect traps. Remove.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along the sides and of door and downstairs garage door with gaps along the frame. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of meat on floor in WIF downstairs. -CDI- PIC relocated items. **REPEAT** -1- |
|
40
|
0
|
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 food employee and PIC engaging in food prep with wrist watch. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several orange wet wiping cloths not stored in sanitizer solution throughout kitchen. CDI - PIC discarded wiping cloths. **REPEAT** -0.5- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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 lots of food splash on sides of single-use containers. EHS recommended facility maintain items in plastic wrap until ready for use. -CDI- PIC voluntarily discarded items with food splash. **REPEAT** -0.5- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. Observed gaskets in poor repair at display cases and at WIC.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed most cutting boards in need of replacing, resurfacing or discontinued use due to deep score marks and dark stains. **REPEAT** -1- |
|
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 2 containers of quaternary test strips that expired in 2019. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 food debris in NFCS of display case and RI units. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 floors in WIC not sealed pooling water in areas with dips and large cracks. Observed floors throughout with large cracks and in poor repair.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicers not in use in food prep area and in WIC. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment. **REPEAT** -1-
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. Observed floors in need of cleaning throughout. Increased and more thorough cleaning frequency recommended.
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed non absorbent ceilings in need of cleaning. |