| 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 on duty during inspection. Certified Food Protection manager must be present during all hours of operation. (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
4
|
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 return from the WIC and attempted to don gloves without a hand wash. After EHS intervened, employee washed hands but turned off the faucet using bare hands. -CDI- EHS provided education on proper handwashing.
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed for employee work with raw chicken then proceeded to dawn new gloves without a hand wash. -CDI- EHS intervened and educated food employee when to wash hands. Employee washed hands. REPEAT*** (4 pts) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chlorine dish machine being actively used while producing 0ppm. Food employee found a cap lodged in the bottom of the machine preventing any water from coming through. -CDI- cap was a removed and the dish washer was functioning correctly the following cycle with a chlorine concentration of 150-200ppm. The previously washed dishes were rewashed and sanitized. (1.5 pts)
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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Upon arrival EHS observed cooked chicken wings holding at 95F. Food employee stated that they had just been taken out of the fryer 10 minutes prior. -CDI- Employee re-fried the wings with a reheat temperature of 200F. Employee then decided to voluntarily discard the wings and use the hot holding drawer for the wings. REPEAT*** (1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked containers that were said to be stacked as clean. Separate containers to allow proper air drying. REPEAT*** (0.5 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed hot holding drawer unable to close properly without proper adjustments. PIC stated that they have ordered a new unit to replace the damaged unit. Also observed dish machine unable to operate correctly. PIC contacted EcoLab to have it serviced. REPEAT*** (0.5 pts) |
|
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 heavy residue build up on the paper towel dispenser next to the fryers and residue build up on the walls in the kitchen. Increase cleaning frequency. REPEAT*** (1 pt) |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed handsink next to the 3 comp sink with its drain pipe disconnected and a plug in the sink to prevent water from leaking on to the floor. Also observed a hose with a nozzle attached unable to be turned off. Repair all necessary plumbing. REPEAT*** (2 pts) |
|
56
|
0.50
|
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 smoothie being stored over RTE food items in the WIC. -CDI- PIC voluntarily discarded the smoothie. (0.5 pts) |