| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
Observed key holder on site during inspection unable to answer most EHS questions and unaware of most risk factor controls during inspection. Observed various repeat risk factor violations.
CDI - Area manager arrived on site during inspection. ITS for managerial control implemented.
1 pt.
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 |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site for majority of inspection.
CDI - CFPM arrived mid inspection.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed dented can being stored in conjunction with unadulterated cans during inspection. PIC stated use of that food item had been discontinued.
CDI - Cans voluntarily discarded.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Observed various utensils being stored as clean while caked with food or sticker residue.
CDI - Facility discontinued the use of multiuse items until machine repair. Maintenance on site during inspection. Machine dispensing at around 100ppm chlorine by end of inspection. All soiled items separated to be rewashed after dish machine repair.
1.5 pts.
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 |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed bulgur wheat holding in togo steamwell below 135F during inspection. See temperature chart. Bulgur wheat had been in unit for less than four hours.
CDI - Bulgur wheat reheated to over 165F.
Repeat. 3 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 . |
|
24
|
3
|
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
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed no foods held on TPHC properly labeled with time removed from cold holding. Staff unaware of what TPHC entails, or that it was utilized by facility. All foods held in refrigerated unit. Most foods observed 41F or below.
CDI - All foods observed 41F or below allowed to be held on temperature control with frequent monitoring. All foods observed above 41F discarded, replaced with new product, and placed on TPHC. Times properly recorded.
Repeat. 3 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed container of hand soap being stored in conjunction with and above customer foods and service items during inspection.
CDI - Handsoap moved to appropriate location.
0 pts. |
|
37
|
2
|
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 multiple squeeze bottles, shakers, and storage bins not baring label identifying their contents. Ensure all working containers are properly labeled identifying their contents.
Repeat. 2 pts. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocados still baring produce sticker in use on main cold line during inspection.
CDI - Avocados removed from line and washed.
0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed a multitude of metal hotel pans stacked together while wet during inspection. Ensure all clean equipment is properly air dried before stacking.
0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed conveyor oven in total disrepair and unable to be used during inspection. Observed three out of five burners on flattop unit broken and unable to be used. Flattop is sole piece of equipment used to cook raw proteins. Repair or replacement necessary.
0.5 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no chlorine test strips on site during inspection. Acquisition necessary.
10 day VR required.
0.5 pts. |
|
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 food debris crusted on clean utensil shelving during inspection. More frequent or thorough cleaning necessary to preclude contamination of clean equipment or pest harborage.
0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash receptacle easily accessible at back handsink during inspection. Acquisition necessary.
0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 missing wall tile behind panini press during inspection. Repair or replacement necessary. Observed food debris littered on floor in dish pit area. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed multiple employee bags, coats, and phones being stored in conjunction with or above customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods and service items.
Repeat. 0.5 pts. |