| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. Observed food employee use phone with gloves on and return to food prep. -CDI- EHS educated food employee on using a barrier to turn off the faucet and food employee properly rewashed hands. EHS intervened and educated food employee on when to wash and food employee removed gloves and washed hands. -0- |
|
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 handwashing sink in men’s bathroom. -CDI- PIC replenished paper towel supply. -0- |
|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P- Observed food employee take consumer’s food after it had already been eaten and add more food to the plate. -CDI- EHS educated PIC on not taking food that had already been in consumer’s possession and PIC discarded of portion of food that touched serving spoon and placed serving spoon at dishpit to be W/R/S. -1- |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed peas and carrots dated 11/27 (discard 12/3), house made hot sauce and boiled eggs with no date, rice dated (12/21), and Moemoe dated 12/13 in RIC. Per PIC, peas and carrots, hot sauce, eggs, rice and moemoe were prepared yesterday. Observed potatoes dated 12/14 (discard 12/20), spinach dated 12/12 (discard 12/18), stew dated 12/14 (discard 12/20) and okro dated 12/14 (discard 12/20) in WIC. Per PIC, these items were pulled from freezer yesterday and dates were not updated. -CDI- PIC properly date marked all items. -1.5-
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed barbeque, Jamaican and hot sauce in RIC with no labels. Observed sugar and flour in dry storage area with no labels. -CDI- PIC properly labeled items. -0- |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests throughout kitchen area. **REPEAT** **10 DAY VERIFICATION REQUIRED** PIC to send a copy of pest records to EHS. -2- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. **REPEAT** -1- |
|
41
|
0
|
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 cloths stored with in bucket with sanitizer concentration at 0 ppm. -0- |
|
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 build up in reach in units, interior of walk in unit, microwaves and on shelving. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed clogged toilet in men’s bathroom. -0- |