| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed employee health policy or proof of training available onsite during time of inspection. *CDI - EHS provided employee health policy for PIC to have current and future employees read and sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- *Observed - No vomit and diarrhea clean up procedures onsite during time of inspection. *CDI - EHS provided copy of written clean up procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Lobster tail, Scallops, Mussels, Crawfish, Sausage, Marinara Sauce and Raw Shell Eggs above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Crab Legs and Corn sitting at ambient temperature without TPHC start and end times labeled. *CDI - PIC voluntarily discarded corn and placed Crab Legs into WIC to be cooled. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - White Spray Bottle without label to properly identify substances within. *CDI - PIC voluntarily discarded item. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No Digital thin probe thermometer available during time of inspection.
A verification visit will be conducted within 10 days to ensure establishment is in possession of working digital thin probe thermometer. |
|
37
|
0
|
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 - 2 Seasoning shakers without labels to properly identify substances within. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. *Observed - Hand Held bug Zapper stored on top of Left Flip Top Unit. *CDI - PIC removed item. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Boxes of frozen food items stored directly on the floor in WIF. Remove items from floor and store of shelves. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Handle to scoop in seasoning bin in contact with food product. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
*Observed - Handsinks in need of re-caulking throughout kitchen.
*Observed - Two 3 Door Flip Top Units and a 3 Door Lowboy Unit on cookline in Disrepair and unable to maintain proper cold holding temperatures. Repair or Replace.
A Verification visit will be conducted within 10 days to ensure repairs are made and units are able to maintain proper cold holding temperatures of 41F or less. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 - 3 Plastic containers with stickers and sticker residue stored clean on clean dish shelves above 3 compartment sink. *CDI - PIC placed items into 3 compartment sink to be re-washed, rinsed and sanitized. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 - Corner Baseboards leading to back door missing. Replace. |
|
56
|
0.50
|
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 - Employee drink stored on prep surface of Left Flip Top Unit. *CDI - PIC removed and discarded item. |