| 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 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by prep sink. -CDI- Paper towels were provided.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed wet rag in handsink in front kitchen. -CDI- Rag was removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple containers, stored as clean, with visible sticker residue. Containers were stacked and sticker residue was observed directly contacting the interior food-contact surface of other containers, stored as clean. Ensure sticker residue is removed during the wash/rinse/sanitize process. -10 day verification visit required- EHS will follow-up to ensure sticker residue is removed and dishes are being properly washed.
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 |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep unit above 41F (cut lettuce, sliced tomatoes, yogurt). Observed ambient temperature of cooler at 62F. All other foods stored in cooler are non-TCS. -PIC voluntarily discarded the food held in the unit for over 4 hours (yogurt, tomatoes). Because the cut lettuce was placed in the cooler less than one hour ago, the lettuce was moved to WIC for rapid cooling, then will be stored in other prep unit cooler after reaching 41F. -Facility may not use cooler for cold holding TCS foods until it is repaired and properly cold holding at or below 41F. Prep unit cooler must be repaired. Facility may remain open due to sufficient cold holding capacity in other two prep units and WIC. By end of inspection, prep unit ambient temperature dropped to 50F, by keeping flip top lids closed. EHS will follow-up. -3 day verification visit required- REPEAT
-Observed yogurt in prep top above 41F. All other TCS foods in unit were at or below 41F (kale, spinach). PIC stated yogurt was just portioned this morning, less than one hour ago. -CDI- PIC moved yogurt to WIC for rapid cooling.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
-Observed sliced tomatoes and sliced turkey held past 7-days. -CDI- PIC voluntarily discarded both items.
-Observed cut lettuce, kale, and spinach without date marks. All foods are intended to be held overnight. -CDI- PIC properly added date marks.
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 . |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in two buckets of sanitizer at 0ppm quat sanitizer. -CDI- PIC replaced buckets. |
|
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). -REPEAT- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. -Observed handsink by ice machine not functioning (no water dispensing). Repair handsink. -EHS will follow up. |
|
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- |