| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during the majority of the inspection. -CDI- Manager with CFPM arrived at end of inspection. -0-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (B) Wash hands after using the toilet room. -P- Observed food employee return from toilet room without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet with bare hands thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to wash hands and food employee properly rewashed hands. **REPEAT** -4- |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage gravy, eggs and chicken hot holding below 135F. -CDI- PIC reheated items to above 165F. **REPEAT** -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed individual housemade apple butter and pepper jam above 41F in prep unit. Observed goat cheese, raw pooled eggs, raw shelled eggs, ham, mushrooms and other items in cold drawers above 41F. Observed custard and smashbrowns in lowboy above 41F. Observed waffle batter containing raw egg on ice above 41F. Observed raw chicken tenders above 41F at chicken prep. Observed housemade ranch in RI between 43-45F. Refer to temperature chart. Observed ambient air of cold drawers at 46F. -CDI- PIC voluntarily discarded all items. **3DAY VERIFICATION REQUIRED**
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
EHS recommended that items in individual containers in prep unit are not stacked as high to assist with maintaining temperature as items at the bottom of the stack were found to be in temperature. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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- Observed housemade apple butter and pepper jelly in prep unit with no date marks. Observed items improperly date marked such as housemade pepper jelly and sausage gravy date marked 3/1-3/8 (discard should be 3/7), and housemade custard (with milk) dated 3/2-3/9 (discard should be 3/8). Observed tomatoes date marked with a discard date of 3/4. Observed diced ham, sautéed peppers and onions and goat cheese in cold drawers with no date marks. Observed smashbrowns in lowboy with no date mark. Observed cut green tomatoes in chicken prep with no date mark. Observed smashbrowns in RIC with no date mark. Observed sausage and veggie gravy in WIC with no date marks. -CDI- PIC voluntarily discarded items in prep unit and cold drawers and properly date marked items in other units.
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 .
EHS observed some items with one date mark (i.e. 3/4) and some items with a date mark range (i.e. 3/1-3/8). When EHS asked about date marking system, PIC stated that the dates on items were the discard date, not the prep date. EHS recommended that facility follow a consistent date marking system. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies near handwashing sink (dishpit area), dishpit area and clean dish area. **REPEAT** -1-
Per PIC, Ecolab has been coming more frequently. |
|
49
|
0.50
|
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 food debris and buildup inside of RI units and cold drawers. Observed food splash and debris on backs and sides of equipment, especially in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at piping near 3-compartment sink with a bucket to catch water underneath. Repair. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed broken soap dispenser at front handwashing sink. Observed broken floor tile near grill line.
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 food splash and debris on walls and floors- especially underneath and behind equipment, under 3-comp sink and in WIC. Observed dust buildup on ceiling vents. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |