| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: cold holding. CDI- Provided education and the new NC Food Code changes and guidance via email. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed current employee health policy does not reflect the addition of salmonella (nontyphodial) CDI - Provided the PIC with the new NC Food Code changes and guidance via email. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for these types of events. CDI - Provided the PIC with the New NC Food Code Changes and guidance via email. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef on sheet pans covered in plastic wrapped in the walk in freezer. CDI - Storage order corrected. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mien noodles (63F) and breaded chicken (52F) on the prep tables at cookline temped above 41F. CDI - Foods were just removed from the walk in coolers within an hour. PIC placed back into the walk in freezer to properly cool back down to 41F or below. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop handles in the ice in the ice machine.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic to go bowl being used to scoop cooked breaded chicken. |
|
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 interior of reach in refrigeration units are in need of cleaning. Observed shelving in the back prep area in need of cleaning accumulating food residue. |
|
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 some cracked and broken coving tiles in the back part of the kitchen close to the 3-compartment sink. Repair and maintain.
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 one water damaged ceiling panel over the dishmachine area. Repair. Observed the floors under equipment and shelving throughout the establishment accumulating food debris. Clean and maintain.
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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulating around the ceiling vent over prep area. Clean and maintain.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed umbrella with clean equipment. Observed aprons stored with clean equipment. |