|
|
| 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 CFPM present at time of inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed hot water at 122F at handsink with no water coming out when cold water handle was turned on. **10 DAY VERIFICATION REQUIRED** -1-
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed sanitizer dispensing from hand sink dispenser. -CDI- PIC replaced sanitizer with soap. |
|
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 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 multiple items in prep unit improperly date marked: chicken tenders 11/29-11/36 & 11/28-12/5 (discard should be 12/4), popcorn chicken 11/30-11/37 & 11/30-12/7 (discard should be 12/6), fries 11/30-11/37, cheese and pizza sauce 11/30-12/8 (discard should be 12/6). -CDI- PIC properly date marked items. **REPEAT** -3-
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 . |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no thin probe thermometer available for use. **10 DAY VERIFICATION REQUIRED** -0.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flying pests. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored on hanging unit attached to wall, items were touching wall and wall had food debris and other contamination. Observed some clean utensils stored in a container with food debris. Recommended relocate items and change out clean containers more frequently. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 exterior surfaces of most equipment in need of cleaning such as soda and slushee machines, pizza oven, nacho chip holder, and nacho cheese dispenser. Observed interior surface of nacho chip case, straw holding unit, RIF, lowboy freezer, and pizza oven in need of cleaning. Observed food debris on table where drink machines are stored. Observed date sticker on exterior surface of food container stored as clean. Increased and more thorough cleaning frequency recommended. Ensure all date marking stickers are removed prior to cleaning. -0- |
|
55
|
0
|
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. Observed drink spillage on floor beneath drink machines. Observed dust buildup on ceilings and vent covers, and walls, especially near ceiling and on/around electrical outlets. Observed walls behind drink machines in hard to reach areas in need of cleaning. Increased and more thorough cleaning frequency recommended. -0- |
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