| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC states that food protection manager certification expired as of last month, and that she is scheduled to take recertification exam by the end of the week. PIC was unable to provide documentation at time of inspection. PIC demonstrated knowledge by answering questions during inspection. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two (2) employee beverages with straws and lids stored improperly (one on storage rack above equipment and single service packages, another at prep table). CDI - EHS rotated employee beverages to lower shelving and/or PIC desk to prevent potential contamination. REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee during preparations (reheating food items, placing in trays, etc.) drop one single service food box on floor. Employee grabbed box with gloved hand, disposed of it, then began replacing gloves without first washing hands. CDI - EHS coached employee as to proper handwashing procedures (including when to wash) and observed effective corrective handwashing.
Note: facility handwashing has seemingly improved; no other handwashing violations were observed at time of inspection. EHS advises establishment review handwashing procedures as needed amongst staff. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed handsink at women’s restroom without handwashing signage. CDI - Observed women’s restroom without handsink signage. CDI - EHS affixed handsink signage to wall adjacent to handsink. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) open box of blueberry bagels and one (1) open container of almond milk without a cap in walk in freezer and prep drawer 1, respectively. No active contamination was viewed at either point (ice buildup on exterior of box and bag in walk in freezer, but not of food items) CDI - PIC voluntarily disposed of almond milk. EHS closed box lid of bagels to prevent potential contamination. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately eight (8) utensils or pieces of equipment stored as clean with visible food soil, including blender cup with food debris, and containers with sticker residue on their exteriors stacked such that a food contact contaminate was created, at the clean dish rack. CDI - EHS drew PIC attention to the contamination and rotated soiled dishes to 3 compartment sink for corrective cleaning.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up on internal ice chutes of ice machine. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
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 Observed three (3) containers of TCS food (milk, skim milk, oat milk) in prep drawer and one (1) TCS food (cream cheese) in prep drawer without effective date marking. PIC stated that milk was recently opened to refill cold dispenser. All other date marking and disposition was observed as effective. CDI - EHS labeled containers for dates of opening.
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 . |
|
37
|
1
|
Food properly labeled: original container |
No |
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) spice blend bins at prep table(sesame seeds, everything blend, etc) and two (2) containers of super icing (one in bottle in topping prep unit, one at prep table) without working labeling.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Observed ice cream cakes in display case for customer grab-n-go lacking ingredients, quantity of contents, and name and place of business on packaging. Per conversation with PIC, these items are packaged at a separate establishment and periodically delivered. Update labels to include required information.
3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf - Observed ice cream cakes in display case for customer grab-n-go lacking label indicating major allergens. - VR - A verification will occur on or before 08/26/2023 to ensure cakes have been moved from customer grab-n-go or labels have been updated to include allergen information. |
|
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 two (2) food employees engaged in food preparation with wristbands and bangles. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) sanitizer bucket testing below required concentration. CDI - EHS remade bucket with readily available sanitizer at 3 compartment sink. REPEAT.
Note: no escalation in point deduction due to improvement from previous inspection. EHS observed one (1) other sanitizer bucket testing at proper concentration. PIC stated that this bucket was made at the same time as unconcentrated sanitizer. EHS advises facility to manually check concentration of prepared sanitizers at time of production. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go box as oven with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open doors at time of inspection. CDI - EHS closed doors before returning to interior premises. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
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 grocery bag of employee produce stored above ready to eat food in WIC. CDI - Bag was lowered to prevent potential contamination. Store employee food such that it can not be intermingled with or potentially contaminate food held for resale. |