| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack stored in front of handwashing sink. -CDI- PIC relocated items. **REPEAT** -2- |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed roasted red peppers with white build up. Per PIC, items are no longer in use. -CDI- PIC voluntarily discarded. -1- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños and brussel sprouts stored over RTE lettuce and sauces in WIC. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **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: 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 . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat Zia cheese to 139F and marinara sauce to 114F. -CDI- PIC reheated items to above 165F. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepperoni crumbles, Gouda and pecorini cheese above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5-
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 |
3-501.17 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 vodka sauce, mozzarella cheese, ricotta cheese and sausage in pizza prep with no date mark. Observed cut bibb lettuce and wings with no date mark in prep unit. Observed Caramelized onions in WIC with no date. Observed cut romaine lettuce in salad station with no date mark. Observed marinara sauce in RIC with no date. Observed Housemade Caesar containing anchovies date marked 9/3 (discard 9/9), Housemade truffle oil (contains heavy cream) date marked 8/30 (discard 9/5), garlic in oil mixture date marked 8/30 (discard 9/5), heavy whipping cream date marked 8/15 (discard 8/21). Per PIC, some items were prepared yesterday. -CDI- PIC date marked items prepared yesterday and discarded of all other items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 scoops used in TCS items with no scoop handles. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -0- |
|
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 water build up on bottom of pizza prep station. Repair. -0- |
|
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 buildup on insides of prep units and RIC. Observed dust build up on shelving used to store clean dishes. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 food splash/debris on walls near dishpit, handwashing sinks, prep areas, behind grill/fryer area. Observed food debris on floors especially under/behind equipment in hard to reach areas and on floor of WIC. Increased/more thorough cleaning frequency recommended. **REPEAT** -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 cell phone and speaker stored on prep table. -0- |