| 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that facility does not have an employe health policy in place. PIC stated they had one a long time ago but have since changed employees. EHS provided PIC with a copy of employee health policy. 10-day VR
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
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 wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper hand handwashing procedure and food employee rewashed hands. **REPEAT**
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 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw shelled eggs and then don new gloves without washing hands. -CDI- EHS intervened, educated food employee on when to wash, and food employee washed hands. **REPEAT**
2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on only washing hands at handsink and food employee washed hands. **REPEAT** -2- |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink at FOH to dump drinks. -CDI- EHS educated food employee on proper use of handsink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at FOH. -CDI- EHS provided signage. -2- **REPEAT** |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shelled eggs eggs on the counter. Pic stated that they are only used to cook a few sandwiches then placed back into the cooler. EHS did not observe the eggs being placed back into the cooler during the inspection. EHS advised that the eggs must be kept at 41F or below or placed on TPHC. CDI- Eggs were placed on 4 hour TPHC. EHS sent copy of TPHC form via email.**REPEAT** **Points not escalated due to improvement** -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
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
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 Observed shredded lettuce, sliced ham, sliced turkey, oat milk, whole milk and half/half with no date mark. CDI- PIC stated that the items had been opened yesterday nd they were onsite when they were opened. EHS allowed PIC to date items. **REPEAT** 3-day VR
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 sanitizer in 3 compartment sink at over 200ppm for chlorine. Dishes were actively being sanitizer. CDI- PIC added water to the sanitizer to bringing it to the correct concentration. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth at FOH stored in sanitizer solution over 200ppm. CDI- PIC replaced the solution with sanitizer at the correct concentration. **REPEAT** -0.5- |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handle stored in dry goods **REPEAT** -1- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage./4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed facility utilizing unapproved wooden bowls. **REPEAT** -0.5- |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at three compartment sink reached a peak temperature of 91F. EHS observed that water at the hand washing sink fluctuated between 89-105F. EHS did not observe any violations surrounding the cleanliness of dishes at time of inspection. EHS will make a return visit. 10-day VR |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed that the dumpster did not have a lid. Repair/replace. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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./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 flooring not smooth and easily cleanable. **REPEAT** -0.5-
6-501.114 The premises shall be free of items that are not necessary to operation and maintenance of the establishment such as equipment that is nonfunctional or no longer in use. Observed large mixer and other items no longer in use. Remove. |