|
|
| 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 |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no employee at establishment with active ANSI food protection manager certification. At least one 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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut lettuce, sliced tomatoes, kale salad, corn, pesto, and yogurt in prep unit above 41F. PIC stated food has been moved out of prep unit and flip top has been open frequently this morning due to deep cleaning of prep unit. -CDI- PIC moved TCS foods to WIC for rapid cooling. By end of inspection, EHS observed food cooling at sufficient rates. EHS advised to keep food in WIC during cleaning to ensure TCS foods are maintained at or below 41F.
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
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. |
|
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. -Observed torn gasket in prep unit door, preventing door from closing properly. Repair gasket. |
|
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 food residue and buildup throughout facility (interior and exterior of prep coolers, dry storage, containers storing non-TCS foods, shelves storing clean utensils). Observed sticker residue on dishes stored as clean, not stacked. Observed sticker residue only on non-food contact surfaces. -REPEAT- Great improvement observed since past inspection. Observed all employees cleaning throughout inspection. PIC stated employees will continue working to remove sticker residue and will not stack dishes until sticker residue is removed. Continue cleaning procedures. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 cracked floor tile near the smoothie cooler. Replace tile. -REPEAT- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. - Observed 1.87 foot-candles of lighting in back corner of WIC. Required lighting intensity in WIC is 10 foot candles. Increase lighting in WIC. -REPEAT- |
|