| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed PIC not having CFPM fail to correctly respond to questions related to poor personal hygiene and potential cross contamination. EHS also observed multiple priority violations due to a lack of active managerial controls. VERIFICATION REQUIRED.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during entire inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed PIC prepping pizzas, handle unclean equipment, handle soiled equipment, wipe hands off on apron, and return to original task without washing hands. CDI- EHS discussed when to wash procedures and proper handwashing with PIC. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed water at front handsink temping at 71F
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed speed racks being stored in front of handsink near 3-comp. CDI- PIC removed rack from area.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsinks located at front and back of facility. CDI- EHS discussed handsink usage with PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11(C) Equipment food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. -P. Observed can opener heavily soiled with food debris accumulation and 5 sauce bottles heavily soiled around food contact portion of lid. PIC stated bottles are cleaned every two days. CDI- EHS educated PIC on cleaning frequency and PIC removed containers to be w/r/s.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes submerged in solution of sanitizer at 0ppm concentration. CDI- PIC had employee refresh solution.
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 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed Quat sanitizer solution at 3-comp sink above 400ppm due to manual prep of solution. CDI- PIC refreshed solution to dilute solution to correct concentration. EHS confirmed. |
|
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 several containers throughout the facility without labeling. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects near 3-comp area. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes before placing them on rack.
4-903.11 (A)(1)Store cleaned equipment, utensils, linens in a clean, dry location. Observed cleaned equipment being stored on racks with heavy food residue accumulation above 3-comp sink. |
|
49
|
1
|
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 floors of WIC, rails of dish racks, gaskets of prep unit with food debris, and shelving under prep tables in need of cleaning. *REPEAT* |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Store mops for air drying after use. Observed mop not being stored to air dry not in-use.
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 floors under and behind equipment with debris accumulation, walls with liquid food debris accumulation, and ceiling tiles with black debris buildup. |