| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf
Observed PIC and multiple employees unable to EHS questions pertaining to employee health policy. PIC unable to provide signed documentation confirming employees have been properly trained on health policy and reporting.
CDI - EHS provided employee health policy for employees to review and sign.
0 pts. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time label on pizza sauce cups near expo station.
CDI - PIC able to verify when sauces had been placed on time and labeled.
Repeat. 1.5 pts. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed pizza sauce prepped one hour prior to inspection being cooled while in deep, covered plastic containers during inspection. Observed string cheese being cooled from ambient in prep unit while stored in a covered plastic container.
CDI - String cheese moved to WIC. Both items uncovered. EHS observed compliant cooling after changes made to cooling methods.
0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
36
|
1
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thermometer on site during inspection. Acquisition necessary.
10 Day VR required.
Repeat. 1 pt. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed all working containers of seasonings and oils void of labels indicating their contents. Ensure all working containers bare labels identifying their contents.
Repeat. 1 pt. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple buckets of sauce being stored on floor in WIC during inspection.
CDI - Buckets moved to appropriate location.
Repeat. 2 pts. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple employees working with customer foods without baring proper hair restraints during inspection. Ensure all employees done proper hair restrains while handling customer foods.
Repeat. 0.5 pts. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 scoops for pizza cheese void of handles. Ensure all utensils used to dispense foods bare handles to preclude contamination.
0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed drain at mop sink clogged and unable to properly drained. Wastewater not observed at risk of flowing over mop sink walls. PIC stated maintenance has been contacted for repair.
0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash can at front handsink during inspection.
CDI - PIC provided.
0 pts. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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.
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 floor tiles cracked at dish pit area. Observed baseboards surrounding mop sink cracked and missing. Observed various large holes in wall in dry storage area during inspection. Repair and/or replacement necessary. Observed food debris build up on floor in WIC. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 1 pt. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed light in WIC broken and unable to provide any lighting. Repair or replacement necessary. Observed employee belongings being stored in conjunction with and above customer foods. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and utensils.
Repeat. 0.5 pts. |