| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 [A] PIC shall be a certified food protection manager who has passed a test that is part of an accredited program.
-PIC is not a certified food protection manager
CDI - ServSafe courses are available online and are scheduled at your local health department; contact JENNA.HINTON@CRAVENCOUNTYNC.GOV for more details.
*Repeat |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 [A] Food Contact with Equipment, Utensils, and Linens (P): Food shall only contact surfaces of clean and sanitized equipment, utensils.
-Square metal pan used as an ice scoop for the ice machine.
CDI - PIC replaced metal pan with plastic container with handle.
*Repeat |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
<<< 4-602.12 [B] Cooking and Baking Equipment (C): Cavities of microwave ovens shall be cleaned at least every 24 hours.
-Microwave has food debris present in interior resulting from over 24 hours; needs more frequent cleaning.
<<< 4-601.11 [A] Equipment, Food Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch.
-Pizza cutter stored on prep unit shelf with food residue from previous day.
CDI - Pizza cutter moved to dish pit for cleaning; addressed microwave with PIC.
*Repeat |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 [C] Reheating for Hot Holding (P):
-Meatballs held in steamwell at 87-102F.
CDI - EHS intervened and had PIC reheat the meatballs properly in the microwave [see temp log; retested at 145F]; initially meatballs were not fully re-heated [at 830am per PIC] to 135F prior to being placed in the hot holding unit which was set at its warmest setting and not able to reheat properly within 2 hours. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P): TCS Foods shall be maintained at 135F or above.
-Meatballs in hot holding at 87-102F.
CDI - PIC reheated meatballs to 145F within the proper 2 hour timeframe.
*No points taken; addressed at #19. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 [F] In-Use Utensils, Between-Use Storage (C)During pauses in food preparation, in-use utensils shall be stored in a container of water maintained at a temperature of at least 135F.
-Spoon used to serve meatballs held in steam well [hot water at 125F].
CDI - Spoon moved to dish pit and discussed with PIC how to safely hold utensils in hot water at 135F or greater. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 [A] Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C): Single use and single service articles shall be stored where they are not exposed to contamination.
-Cups and lids stored in cabinet with food residue and debris present [picture attached]. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be kept in good repair.
-One paper towel dispenser out of order; second paper towel dispenser needs new batteries; note: supply of papertowels was present on the counter at each handwash sink.
-Ice accumulating on the shelving unit and floor of WIF.
-Bread proofer with catch pan below unit full of water [photo attached].
-WIF showing rust and leaking water around unit.
*Repeat |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Plumbing fixtures such as toilets shall be kept clean.
-Soil present on men's toilet. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<<< 6-501.12 [A] Cleaning, Frequency and Restrictions (C) Facilities shall be cleaned as often as necessary to keep them clean.
-Wall next to entry to kitchen in facility need additional cleaning.
-Floor in WIC and WIF needs cleaning [food debris present].
<<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Facilities shall be maintained in good repair.
-Soap dispenser detached from wall and urinal out of order in men's room.
-Toilet paper dispenser cracked and not closing, catch pan with water collecting under toilet in women's bathroom.
-Sink becoming detached from wall in women's bathroom.
-Hole in wall next to 3-comp, coving damaged next to back door, entry to cook line and front handwash sink.
<<< 6-501.16 Drying Mops (C): After use, mops shall be placed in a position that allows them to air-dry.
-Wet mops [not in use] stored inside buckets.
*Repeat |