| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. - Observed the PIC to not be a CFPM and was unable to properly answer questions regarding final cook temperatures, when to wash hands, or when to change gloves. REPEAT
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 on site during the inspection. REPEAT.
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 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed the cookline employee prepare/bread a piece of raw fish to be fried at the cookline. Employee was then observed changing gloves but not washing hands before going to continue working at the cookline with RTE items in the fry baskets.
CDI - EHS intervened and provided proper education on when to wash hands. Cookline employee was observed washing hands and changing gloves before continuing work at the cookline. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced American cheese and sliced white cheddar cheese in the cookline opentop refrigerator at temperatures of 45F and 46F. Items were observed wrapped in aluminum foil in the insert container and over stacked in the insert containers. Cookline employee stated the sliced American cheese was new from today but the white cheddar cheese was from the day prior and was unable to state how long it had been out of temperature. REPEAT.
CDI - Sliced white cheddar cheese voluntarily discarded. Sliced American cheese placed into WIC to rapidly cool down.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid that had its label worn/rubbed off, not allowing for the substance to be identified.
CDI - Chemical bottle labeled.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a prescription pill bottle stored on the shelf above the back kitchen prep table.
CDI - Voluntarily discarded.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 containers of household use only pesticides in the facility. One can of “Raid” stored below the back kitchen prep table and one container of “STEM Ant & Roach Killer” stored below the front counter prep table.
CDI - Canisters removed from the facility. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. - Observed approx. 6-10 bags of French fries that were stored on the lower shelf of the cookline prep tables out of refrigeration. Items were observed at 41F or below at the time of the inspection but cookline employee stated that the boxes of fries are kept out of the freezer and on the shelf until used. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Thermometer provided originally was not easily accessible. Thermometer was tied around the cookline overhead wire rack and unable to be used easily/readily. Thermometer provided was also observed with a dead battery.
CDI - Brand new thermometer provided which was also not readily accessible and stuck behind the wire shelf at the cookline. New thermometer was observed fully functional. |
|
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 the sanitizer bucket at the back kitchen prep area to have 0ppm chlorine concentration. Bucket was observed overcrowded with wiping cloths. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of plastic insert containers to be wet nested on the overhead wire rack above the 3 compartment sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed 2 “household use only” chest freezers in use to store TCS food in the back kitchen area. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink in the back kitchen area to have a continuous drip leak in the drain pipe when the sink is in use.
- Observed the 3 compartment sink to have a significant leak beneath the aluminum foil on the faucet when in use. Large amounts of water can be observed flowing out of the aluminum foil/down the exterior of the faucet. |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the garbage dumpster to have the lids opened at the time of the inspection. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the walls beneath the 3 compartment sink to have a buildup of black grime. REPEAT.
- Observed the ceiling tiles and walls of the cookline to have a buildup up of black staining/yellow grime.
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 the handwash sink at the front counter area to be loose from the wall and in need of new caulking.
- Observed the hood system at the cookline to be missing all grease filters at the time of the inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a grocery bag containing an employee lunch with intact raw shelled eggs stored on the dry storage shelf above food products used in the facility.
CDI - Employee lunch moved to prevent potential contamination. |