| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty is not a CFPM. A CFPM was not present during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed personal beverages stored on prep counters along side clean plastic containers and opened container of croissants. CDI - Drinks removed. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at hand sink in downstairs restroom.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying towels available at two hand sinks.
CDI - All areas restocked with cleansing and drying provisions. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed upstairs 3-compartment sink in use sanitizer solution registering at 0 PPM quat. Through further investigation, it was discovered that the chemical source bucket was empty. PIC replaced with new bucket of quat chemical but was unsuccessful with pulling sanitizer through the line. Facility has additional 3-comp sink downstairs behind front counter which was verified in good repair, achieving 150 PPM concentration. PIC to submit request for repairs. All utensils will be W/R/S in the downstairs 3-compartment sink until repairs are complete.
Verification visit is required. -1.5-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods in the sandwich prep unit: Two containers of cheeses and two ct of sausage patties between 44-52 F. Remaining products from 5:00 AM read < 41 F. Per discussion with food handler, the TCS foods were transferred from the walk in cooler to the sandwich prep unit at 5:00 AM. CDI - PIC is voluntarily discarding all the TCS foods from sandwich prep unit. -3-
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. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed bottle of ibuprofen stored on top of coffee machine. CDI - Bottle removed by PIC. -0- |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all food handlers without hair restraints. Provide. -1- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. PIC could not provide test strips to verify sanitizer concentrations at 3-compartment sinks. REHS verified sanitizer dispenser upstairs to be malfunctioning and downstairs in good repair with provided test strips.
***Verification visit is required to ensure facility acquires test strips. -0.5- |
|
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 walk-in cooler gasket in need of cleaning due to ice accumulating. -0- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing fixture at downstairs can wash. Repair. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee place personal backpack on prep table alongside food service equipment. Also observed cellphone with its charging cable plugged in draped over clean plastic food container on same prep table. -0- |