| 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 certified food protection manager on site during inspection. PIC stated that the owner was actively renewing their ServeSafe while the inspection was being done, but no other certified food protection manager was on duty. REPEAT*** (1 pt)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed food employee touch nose and mouth area with bare hands then proceed to done new gloves to continue food prep. Always wash hands after touching bare human body parts other than clean hands. -CDI- EHS immediately corrected the action by educating the food employee on when hand washes are required. Food employee correctly washed hands then donned new gloves. Education provided, no points deducted. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a box and carton of raw shell eggs stored directly over RTE produce and sauce containers in the WIC. One of the eggs in the carton was broken but did not contaminate any of the other foods. -CDI- PIC placed raw shell eggs on the bottom shelf away from RTE foods. (1.5 pts)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
Observed rice being held on time without proper time stamps. Food employee then placed the incorrect time stamp on the rice indicating that it was made at 11am. The time of the correction was 10:50am. EHS asked the PIC when the rice was made. PIC stated that the rice was made at 10:30am. -CDI- PIC placed the correct times on the rice to be properly held on TPHC. (1.5 pts) |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed ROP fish thawing in the low boy unit while still in the sealed package. -CDI- PIC slit the packages open. REPEAT*** (1 pt) |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed a large container of avocados with stickers in the sushi flip top unit said to be washed. -CDI- PIC removed the stickers and rewashed the avocados. (0.5 pts) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed badly damaged gasket for the WIC. Replace damaged gasket. (0.5 pts) |
|
49
|
0.50
|
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 several gaskets throughout establishment heavily soiled with build up/residue. Increase cleaning frequency. (0.5 pts) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed water leaking from the ceiling in the back of the kitchen with damaged ceiling tile. Repair ceiling to avoid any leaking. (0.5 pts) |