|
|
| 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 |
No
|
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 during the inspection. Ensure that there is a certified food protection manager present at the facility at all hours of facility operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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- Observed PIC unable to produce the information needed pertaining to symptoms, illnesses, and exposure. -CDI- EHS provided an employee health policy to the PIC and walked through the policy with the PIC. EHS instructed the PIC to further review the policy, review with staff, and receive signatures from all staff stating they have reviewed the policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed the hand sink closest to the cook line with food debris and sauce residue present on the interior, a label sticker in the drain, and a cleaning spray bottle hanging on the interior of the sink ledge so that it was in the sink basin. Ensure that hand sinks are used for hand washing only. -CDI- The bottle was removed from the sink and the sink was washed out. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 spice shaker and 1 squirt bottle unlabeled in the facility. The majority of sauces and spices in the facility were labeled. However, ensure that all working containers of food are labeled. -CDI- Food containers were labeled. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 a buildup of grease and reside present in the exterior ceiling portion of the vent system, as well as on the wall attached timer. Ensure that floors, walls, and ceilings, as well as subsequent attachments are cleaned and maintained as clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink present on the facility sauce prep surface. -CDI- Drink was removed from the prep surface. Ensure that there is a designated area for employee drinks and food that is away from food and equipment. |
|