| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
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. No person in charge present that oversees kitchen. Also, large amount of food being held past 7 days from preparation. Manager also did not have employee health policy information. PIC must ensure risk factors as they relate to foodborne illness are controlled. PIC also must ensure staff are informed of their responsibility to report foodborne illnesses and foodborne illness symptoms to the PIC. CDI - Manager educated on PIC duties.
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. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 PIC did not have employee health policy forms for employees. Ensure food employees are informed of their responsibility to report the big 5 symptoms and big 6 illnesses to the PIC. CDI - PIC sent sample health policy to use. Ensure food employees sign forms and keep on site for inspector.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employees chewing gum while preparing food. Food employees must not chew gum or eat while preparing food. 0 pts. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling cannoli shells with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Cannoli shells discarded and employee educated on wearing gloves.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bus tubs, pans, can opener blade, and sauce bottles had visible food residue or dust on them. Also, heavy buildup on the outsides of the dough trays. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Listed utensils taken to dish machine to be washed.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic in oil measured 75F and is not stored under temperature control. Fresh garlic in oil is a TCS food and must be kept at 41F or less or above 135F. CDI - Garlic in oil discarded. 0 pts.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Chicken wings and queso in walk-in cooler missing prep date label. Spinach dip in walk-in cooler prepared on 1-30. Cooked onions in walk-in cooler prepared on 1-24. Sausage containers in pizza cooler were prepared on 1-5 and 12-13. Mushrooms in pizza cooler were prepared on 1-5. Cooked onions in pizza cooler had prep date label of 11-21. Ricotta cheese in walk-in cooler was prepared on 1-26. TCS ready-to-eat foods must be discarded within 7 days of preparation or if pan is unlabeled. CDI - PIC discarded items and placed date labels on chicken wings and queso.
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 . |
|
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. Food employees is wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Some bus tubs are cracked and need to be discarded. // 4-501.11 Maintain equipment in good repair. Door to walk-in freezer is in disrepair and needs to be replaced. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. 0 pts. |
|
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. Baseboard peeling from wall beside walk-in cooler. Large amount of paint peeling from ceiling in walk-in freezer. Repair physical facilities. // 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. Heavy buildup of dust on ceilings in kitchen. Large amount of dust on clean dishes. Clean walls and ceilings throughout. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed touching pizza boxes on bottom shelf. Store personal items separately from single-use/single-service articles to prevent contamination. |