| 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 during time of the inspection. One employee who has their ServSafe was not working the shift today.
A CFPM shall be present at the facility during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager 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 the facility having a bodily fluid clean-up kit, but no written procedures for employees to follow to reduce the spread of these events.
CDI: EHS provided a vomit and diarrhea clean-up written procedures handout to PIC for compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed pre-cooked taquitos cold holding in the lowboy of the customer self-serve area temping above 41F. Observed container of sauerkraut cold holding in the lowboy behind the register area above 41F.
CDI: PIC voluntarily discarded both food products.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
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 one container of sauerkraut that was past it's expiration date (3/19).
CDI: PIC tossed sauerkraut.
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
|
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 one unlabeled spray bottle stored in the chemical storage rack near the 3-compartment sink.
CDI: PIC labeled the spray bottle. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf
Observed a pair of tongs used to scoop commercially made pickled jalapenos, fully submerged in the food product at the cold holding toppings bar of the customer self-serve area.
Keep area monitored by staff to prevent contamination. |
|
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 one food employee actively engaging in food prep without a hair restraint.
All employees engaging in food prep need a hair restraint to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple wet wiping cloths stored on the partitions of sinks throughout the facility.
In-use wiping cloths must be held in sanitizer buckets. |
|
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 stacks of single-use boats and one stack of single-use pizza slice boxes stored without a protective package/barrier, right-side-up, and the make line.
CDI: Single-use articles were inverted to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed one coffee machine in disrepair. Observed one light strip falling off on the inside of the reach-in freezer in the back room. Observed a loose faucet at the front handsink near the register.
Repair equipment. |
|
49
|
0.50
|
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 soiled handles of the lowboy freezer and reach-in freezer in the back room, and soiled gaskets in the reach-in freezer. Observed spilled creamer residue on the interior surface of the lowboy cooler.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a heavy leak at the ice chute of the soda fountain.
Repair leak. |