|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ANSI food protection manager certification. PIC demonstrated knowledge by answering questions pertaining to food handling and food service during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) cans of household use only raid spray stored with other chemicals. CDI- PIC voluntarily discarded spray. REPEAT.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one (1) sealed bottle employee advil stored above single service shelving. CDI - PIC rotated bottle to employee first aid kit. |
|
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) bottles at grill line and prep top one (white wine, butter, water) without labels. CDI- EHS demonstrated station labeling by placing labels at container locations. |
|
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) food employee engaged in food preparation (cooking and plating orders, rotating food items, etc.) with bracelet on wrist. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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) scoop stored in flour with handle making food contact. CDI - PIC with clean gloved hands removed scoop handle from food bin.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoons used to served hot holding food items stored on soiled portions of hot bin lids. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple (four) prep top cutting boards with burn marks and heavily cut or gouged surfaces. Replace or resurface cutting surfaces as needed. |
|
49
|
1
|
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 most shelving units with moderate buildup of soil throughout kitchen. Observed inside of reach in refrigeration units in need of cleaning due to food debris buildup. Observed lids of hot holding pans with heavy food soil. Clean frequently to avoid soil accumulation. REPEAT |
|
55
|
0.50
|
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 black buildup on floors beneath stand in place equipment (pizza oven, three compartment sink, etc.) REPEAT.
Note: No escalation in point deduction due to some noted improvements; EHS observed sweeping and floor cleaning occurring during inspection. Thoroughly clean all portions of floors, walls, and ceilings as needed to prevent soil accumulation. |
|