| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafetY. Observed no food protection management certification at time of inspection. PIC demonstrated knowledge via answering questions during and at the end of inspection. REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed (1) food employee briefly wash hands for approximately ten seconds, then turn faucet off with bare hands after hand washing. Employee began donning gloves for continued food prep. CDI - EHS coached employee on proper handwashing; employee rewashed hands. REPEAT
Note: No escalation in point deduction due to noted improvements in hand washing. PIC and food employees were noted as effectively washing hands multiple times during inspection, including cited food employee. Verify that hand washing procedures are consistent and maintained. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed Roma tomatoes stored over RTE food products (black olives, cut onions, etc.) in WIC. CDI - EHS rotated unwashed produce to lower storage to prevent potential contamination. EHS provided WIC storage order chart to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed approximately five (5) recently prepared TCS food items (pesto bottles at bottle prep 1 and 2, 2 tofu bins and corn bin at prep table one) requiring date marking. CDI - Items were date marked accordingly.
Note: Items requiring date marking that are to be used within 24 hours (to go cups of sauce, cheese pans, etc.) do not necessarily require date marking. If items are to held for more than the day of preparation, they are to be date marked at the end of their first day of opening.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two (2) undated TCS food items (roasted garlic at prep unit 1, open Calabrian chilies in WIC) and three (3) out of date TCS food items (artichokes, diced tomatoes, red peppers, set to expire 7/21 at prep top 1). CDI - PIC voluntarily disposed of these items. REPEAT.
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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 four (4) unlabeled working containers (two kreme cheese icing bottles, one olive oil bottle, one cinnamon sugar shaker). CDI - Items were labeled effectively during inspection. EHS and PIC discussed labeling methods, including directly writing on containers and station labels. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) fruit flies in kitchen and prep area over course of inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee with wristbands at time of inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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 one (1) handle of pizza dough scraper touching dough ball in pan. CDI - PIC donned gloves and removed scraper to warewashing area for effective cleaning. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temperature dish thermometer at time of inspection. A verification will occur no later than 08/04/2023. |
|
49
|
0
|
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 minor accumulation of food soils in prep unit interiors. Clean as needed to prevent soil accumulation. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed minor leak at register hand washing sink. Repair as needed to prevent leaking. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at time of inspection. CDI - Doors were closed prior to returning to interior premises. |