| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 present at time of inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 PIC not able to answer questions related to foodborne disease/illness. PIC knew where poster was located in facility but still not able to answer questions after referring to poster. -CDI- EHS educated PIC of foodborne diseases and encouraged PIC to familiarize himself with the information. -0-
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC and food employee on proper handwashing and PIC properly rewashed hands. -0- |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink. -CDI- PIC replenished paper towel supply.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can in front of handwashing sink. -CDI- PIC removed trash can.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaner and rags stored in/on handwashing sink. -CDI- PIC removed items. -1- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in 3-compartment sink at 50ppm. -CDI- PIC corrected concentration between 100-400ppm.
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
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed PIC wash a container and place it in sanitizer for less than 30 seconds and immediately removed it for use. -CDI- EHS educated PIC on correct sanitizing methods and PIC placed item back in sanitizer water. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 several items in prep units and RIC above 41F. Observed items in display case above 41F. Refer to temperature chart. Observed ambient air of RIC # 1 under prep unit at 47/48F. -CDI- PIC moved items to freezer to rapidly cool as all items had been prepared within the last 2-3 hours. PIC removed all TCS items from RIC # 1 under prep unit and will not place any TCS items in unit until it has been repaired. **3DAY VERIFICATION 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
No |
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 sliced turkey breast prepared yesterday with no date mark. Observed grilled chicken with a prep date of 9/27, (should have been discarded 10/3). Observed sausage dogs opened 2 days ago with no date mark. -CDI- PIC properly dated turkey breast and sausage dogs. PIC voluntarily discarded of grilled chicken. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
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 degreaser and greasy floor cleaner with no labels. -CDI- PIC labeled items. -0- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed several items prepared in the last 2-3 hours in prep units, RICs and display cases above 41F. -CDI- EHS educated PIC on properly cooling items down after they are prepared before placing them into holding units. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 wing sauce containers with no label. Observed oil and butter on prep line with no label. Observed ranch, bbq and other sauces in prep units with no labels. **REPEAT** -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no protective head coverings or beard guards. -0- |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer at 50ppm. -CDI- PIC corrected concentration to 100-400ppm. **REPEAT** -0.5- |
|
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 RIC under prep unit #1 not properly functioning. -CDI- PIC removed TCS items from unit and will not use unit to store TCS items until unit has been repaired. **3DAY VERIFICATION REQUIRED** -0.5- |
|
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 watch charging on top of prep unit. Observed remote stored on prep table. -0- |