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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle observed on prep table and on clean drain board of 3-compartment sink. Employees must store personal drinks in a separate area, such as a low shelf. 0 pts. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed picking up silverware that fell on floor and then went back to putting up clean dishes without washing hands. Employees must wash hands after engaging in activities that contaminate their hands, such as picking something up off the floor. CDI - Employee educated on when to wash hands and she washed her hands. 0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine final rinse only reached 157F on EHS plate thermometer. Establishment must sanitize utensils and food-contact equipment at 3-compartment sink until the dish machine is repaired. VR - Verification required within 3 days that dish machine is repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sandwiches in grab and go cooler at front were 44-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded out of temperature sandwiches. Establishment needs to move sandwiches back more in cooler as the ones in the back were below 41F. Also, all TCS foods in reach-in cooler were 49-50F (pizza sauce, cheese, and pepperoni). VR - Verification required within 3 days that cooler is repaired. REPEAT
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 |
3-501.18 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 // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Queso in walk-in cooler was missing prep date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed yesterday’s date on pan. 0 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Speed rack of frozen TCS foods were observed sitting out during entire inspection. Employee was asked what they were doing with this food and he stated they were thawing it. TCS foods must be thawed under refrigeration, as part of the cooking process, or under running water that measures 70F or less. CDI - Employee moved speed rack to walk-in cooler after being educated on proper thawing methods. 0 pts. |
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