|
2
|
0
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility during start of the inspection.
CDI: PIC who is a CFPM arrived on-site while EHS was still conducting inspection.
REPEAT VIOLATION.
Ensure a CFPM is present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at the handsink located at the front entrance into the kitchen.
CDI: PIC provided roll of paper towels.
REPEAT VIOLATION. |
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed sheet tray full of cooked chicken breasts and 2 cambros of marinara sauce all left uncovered inside the WIC.
Cover food items after they have finished cooling to prevent contamination.
REPEAT VIOLATION.
*Note: Although a repeat violation, EHS not deducting points today since much fewer items were left uncovered and not an egregious risk. If observed as a repeat violation during next inspection, EHS will deduct points. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine unable to reach minimum chlorine measurements after running 3 cycles and priming the machine twice, measuring 0ppm every time. Facility has a 3-compartment sink with properly concentrated QUAT sanitizer to utilize for the proper wash/rinse/sanitize of all multi-use equipment and utensils for time being.
PIC contacted owner to reach out to ECOLAB for technician to come and check on the dish machine for repairs.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a pan of chicken salad dated with a prep date of 1/16, stored inside the lowboy of make table 1. Observed another pan of the same chicken salad dated with same prep date of 1/16, stored inside the WIC. PIC stated this food item is prepared in-house, then frozen, and thawed before serving.
CDI: Food employee created second date label of thaw date with yesterday's date to depict the "clock start" date.
Observed a sheet tray of pre-portioned bowls of mashed potatoes that were dated with a prep date of 1/17. PIC stated this was thawed as well but could not remember when he thawed it out.
CDI: PIC voluntarily discarded bowls of mashed potatoes.
REPEAT VIOLATION.
*Note: Facility has been out of compliance for date-marking procedures for 5 consecutive inspections (9/22/25, 4/07/25, 11/14/24, 7/17/24, and 3/21/24). EHS will make return visit tomorrow to implement a Risk Control Plan to ensure facility gains long-term compliance for date-marking.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 pool of standing water on interior surfaces inside lowboy of make table 1. Observed soiled gaskets at lowboy cooler. Observed dust and debris buildup on clean dish racks.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
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.
Observed missing ceiling tile above the WIF door.
Replace missing ceiling tile.
Observed majority of the paper towel dispensers and soap dispensers throughout the kitchen and inside bathrooms out of order.
Repair dispensers or replace with ones that fit the rolls of paper towels currently in use and soap dispensers that are easily refillable.
REPEAT VIOLATION.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed fryer out of oven kept stored in the dish room. Observed 2-door lowboy cooler out of order.
Remove all equipment no longer being used for operations if not planning on repairing.
REPEAT VIOLATION.
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 heavy black buildup on the ceiling tiles in dish room.
Increase cleaning frequency. |