| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection.
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. Observed employee health form unsigned hanging on wall. PIC stated employees are trained and refreshed on topics including employee health monthly. CDI- EHS discussed with PIC and food employees reason for employee health policy, employees to sign document as proof of training.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee contact face and fail to wash hands. CDI- EHS discussed with PIC, PIC had employee stop task and properly wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves after working with unclean equipment. CDI- EHS discussed with PIC, PIC had employee discard gloves and properly wash hands before replacing. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs being stored directly over unwashed potatoes in walk-in cooler. CDI- PIC adjusted storage order during inspection. Ensure raw foods are stored away from or under ready-to-eat foods and produce. *REPEAT* points not escalated due to overall improvement and less severity as seen during last inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine at 0ppm during inspection. EHS and PIC were unable to prime machine. PIC stated that a work order would be placed for item. Establishment to use 3-comp sink to w/r/s dishes. VERIFICATION REQUIRED on or before 5/14 to assess dish machine is function properly. *REPEAT*
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 |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door damaged on bottom needing repair. Outside light can be seen through damaged areas. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility, mainly in walk-in and on prep shelf by fryers. *REPEAT* repair or replace, seek corrosion resistant paint or coating approved for commercial kitchen use.
4-501.11 Maintain equipment in good repair. Observed gaskets on cold holding units needing to be repaired or replaced on 3-door prep unit and 2-door standing reach-in. *REPEAT* |
|
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 gaskets unclean on walk-in door, prep unit doors. Observed area under flip top lid needing cleaning. Observed pole and fan blowing over prep areas needing cleaning. |
|
55
|
1
|
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 areas under and behind equipment throughout facility needing cleaning, specifically in water heater corner, can wash area. Ceiling vent covers needing cleaning. Increase cleaning frequency. *REPEAT* |