| 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 recently expired ServSafe certification. PIC demonstrated knowledge by answering questions pertaining to food preparation during and after inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 one (1) open box of frozen hamburgers stored above unopened RTE French fries in reach in freezer. CDI - Items were rearranged to prevent potential contamination. EHS reviewed posted reach in unit storage order guides in English and Spanish. REPEAT.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two (2) bins of flour at prep top and sink back area with no coverings. CDI - EHS discussed use of foil, lids, or plastic wrap as a means of covering food items when not in use.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) TCS food items (diced steak, marinated diced chicken, and raw chicken legs in standing RIC) above 41F. All other TCS foods in prep units were observed at 41F and below. PIC was unable to account for the temperature disparity observed within standing RIC. CDI - EHS observed corrective cooling of TCS foods in cold holding units. EHS provided TPHC plans in English and Spanish to be used at the discretion of PIC. REPEAT.
Note: No escalation in point deduction due to some improvement; fewer food items were observed undergoing corrective cooling and only within one (1) cold holding unit.
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 . |
|
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 three (3) working containers (flour bin at sink shelf area, sugar in prep unit, oil bottle at grill line) without labels. CDI - EHS affixed labels directly to bins. EHS put station label next to oil on grill line. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the establishment with open sales window at time of inspection. Observed no insect entry during inspection. Keep door close or have a protection screen to prevent insect or rodent entry. CDI - PIC closed window during MFU closure resulting from lack of water. REPEAT. |
|
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) bin of flour with single use bowl with no handle stored as dispensing utensil. CDI - EHS removed bowl from flour without making barehand contact and disposed into available trash. Utilize reusable utensils with handles that may be washed, rinsed, and sanitized. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened box of to go boxes at floor at register table. Elevate single service articles as needed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
Observed no sanitizer or test kit available on MFU at time of inspection. CDI - PIC departed during end of inspection and returned with concentrated chlorine sanitizer bottle and chlorine test strips from nearby MFU. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf
5-103.12 Provide water under pressure to all fixtures.-Pf
Observed no running water at time of verification. PIC presented recently purchased water pump to be installed at time of inspection. CDI - Water pump was installed and hot water under pressure was available at plumbing fixtures prior to end of inspection. |