| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC unable to answer employee health/reportable disease and symptom questions and was unable to show EHS where to locate the information.
CDI - EHS provided education and provided new Mecklenburg County employee health poster (current posted one is faded/hard to read).
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the 3 compartment sink to have soiled wiping cloths stored in the basin.
CDI - Wiping cloths removed from basin.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the 3 compartment sink to not be provided with soap.
CDI - PIC provided soap. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the food contact surfaces of all stacks of metal insert containers stored as clean to be contaminated with food debris, sticker residue and a layer of grease. REPEAT.
- Observed the ice deflector to the ice machine to be covered in and yellow/black grime.
- Observed the blade to the table mounted can opener to be covered in old food debris. REPEAT.
- Observed the cutting boards stored as clean on the rack over the 3 compartment sink to have food debris on their surfaces.
CDI - All items placed in dirty dish pile at 3 compartment sink 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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 packages of sausage to be at 43-45F in the WIF at the time of the inspection. WIF was not functioning properly and PIC stated she found out when she showed up to work earlier this morning. REPEAT.
CDI - Packages of sausage voluntarily discarded as the PIC was unable to state how long they were out of temperature.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed no time stamps or utilization of the white board to track TPHC items. Facility opened 35mins prior to inspection starting and PIC stated that all pizzas and strombolis are made between 10:30am-11am. Pizzas are held in the window for 30 mins and backups held on rack for one hour. REPEAT.
- Observed no time stamps for the steamed hot dogs and burgers which the PIC stated they hold in insert containers next to the grill for 2.5 hours before discarding and steaming more.
CDI - PIC voluntarily discarded pizzas in the window and placed proper time stamps on the strombolis and backup pizzas (which were moved to display window to be held for 30mins before disposal). Hot dogs and burgers voluntarily discarded.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for holding steamed hot dogs and steamed burgers on TPHC.
CDI - Written procedure document provided at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the rear door to the kitchen (leading to the back hallway) to be propped open at the time of the inspection with the door leading outside the rear hallway to the dumpsters also noted propped open, allowing for the potential entry of vermin into the establishment. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. - Observed the ice scoop to the ice machine in the back kitchen area to be stored directly on the wire storage rack. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers, bowls, and smoothie/shake mixing cups to wet nested on the rack above the 3 compartment sink. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic Parmesan cheese containers being reused to store sausage in the front counter pizza lowboy refrigerator.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed stacks of to go boxes and drink lids stored at the front counter area with their food contact surfaces face up and in easy reach of patrons, allowing for potential contamination. REPEAT.
- Observed a stack of to go boxes stored out of their packaging and with their food contact surfaces exposed on the storage rack adjacent the ice machine. Top container of the stack was observed with visible debris on the food contact surface.
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 the tray holding single service plastic forks, knives, and condiment cups stored directly beneath the paper towels to the front counter handwash sink, subjecting the single service utensils to potential contamination from handwashing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the WIF to be non-functional at the time of the inspection. PIC on site stated she did not work the day prior but when she arrived this morning she noticed it was warm in the WIF and appeared like items were beginning to defrost. Ambient recorded at 53F. Owner arrived on site to attempt repair. All food items (except 3 bags of sausage) were noted at temperatures below 39F and moved to the functioning WIC.
- Observed a large crack in the swinging metal door between the front counter and back of house areas.
CDI - Owner was able to repair the WIF fan, stating it was frozen over, and was observed at 27F by the end of the inspection. |
|
49
|
1
|
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 the nonfood contact surfaces throughout the facility to be covered in accumulations of food debris/grime. Non-food contact surfaces noted are the exterior of the front counter pizza opentop refrigerator (beneath lid), gaskets of all refrigerators throughout the establishment, exterior of the fryer station lowboy freezer, exterior of the microwave, all racks of the small 3 tier rolling rack, exterior of the hotdog press, and exterior of the drink mixer. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 an accumulation of food debris, packaging, and grime on the floors and walls throughout the facility. REPEAT.
- Observed the floors of the WIC and WIF to have an accumulation of food debris and packaging. |