| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No employee at establishment knew how to change out the bags of sanitizer attached to dispenser at 3-compartment sink. The PIC must ensure rules for food safety and handling are met, which includes sanitizing utensils. CDI - Employee called owner and they were able to teach them how to switch out the empty bag with a new one.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 at establishment 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 |
|
3
|
0
|
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 Establishment has employee health policy posters but does not have employees sign a full health policy. CDI - PIC e-mailed sample policy for employees to read and sign. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Ladder was blocking hand washing sink beside ice machine. Hand washing sinks must be available at all times for employee hand washing. Do not block hand washing sink. CDI - Ladder moved away from hand washing sink. Different circumstance from last inspection so only half credit taken. REPEAT |
|
16
|
1.50
|
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. Blender lids that were in use had heavy multi-day buildup on them. Also, 1 cutting board stored as clean had heavy staining on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. Ensure blender pitchers and lids are washed with soap, rinsed with clean water, and then submerged in properly concentrated sanitizer solution for at least 1 minute. In-use food-contact equipment must be washed, rinsed and sanitized at least every 4 hours. CDI - Lids and cutting board washed, rinsed and sanitized during inspection. // Also, prep sinks had multi-day buildup in them and needed to be washed, rinsed and sanitized. Ensure employees wash, rinse and sanitize prep sinks after each use. REPEAT
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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 Pork in sandwich cooler was prepared on 12-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded pork. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale and feta cheese were missing date labels in walk-in cooler. Turkey in sandwich cooler was also missing prep date. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of cleaner was hung on shelf directly above bananas. Do not store toxic chemicals above food. CDI - PIC moved chemical to chemical storage shelf. 0 pts. |
|
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. Some stacks of clean containers were stacked while they were still wet. Allow utensils to adequately air dry before stacking/nesting. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. 2 prep tables are sitting unevenly. Repair/readjust tables so they sit evenly. 0 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. Old food debris and moldy buildup in bottoms of sandwich coolers on line. Cabinets underneath prep tables where smoothies are prepared have heavy buildup and need to be cleaned. Sides and legs of all equipment throughout need to be cleaned. Establishment needs to clean more often. REPEAT |
|
55
|
0.50
|
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. Heavy buildup on floors throughout establishment, especially underneath equipment. Clean physical facilities more frequently. |