| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC at the facility upon arrival. Two food employees present were unable to answer all of EHS's questions.
CDI: GM of the facility arrived on-site about 10-15 minutes after EHS's arrival, and stated that he stepped out to run to the bank.
Ensure that any employees left in charge of the facility while PIC is out of the facility is knowledgable with food safety procedures in case of an emergency. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility at the start of the inspection.
CDI: PIC who arrived to the facility shortly after EHS's arrival is a CFPM with an active certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed employee's food container box and drinks stored sitting on top of the chest freezer at the make line.
CDI: PIC had food employee remove their food to prevent contamination. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a red sanitizer bucket stored inside the handsink located in the back area.
CDI: Bucket was removed.
Ensure nothing is stored inside the handsinks, blocking employee's access for proper handwashing. |
|
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 basin full of QUAT sanitizer at the 3-compartment sink, reading low concentration less than 50ppm. EHS noticed that the sanitizer water was steaming and PIC stated they used hot water.
CDI: Basin was dumped and refilled with properly concentrated QUAT sanitizer, reading 200ppm.
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
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed "all-purpose cleaner w/bleach" spray bottle stored on the clean dish rack, above multiple multi-use containers/lids stored clean.
CDI: Spray bottle was removed to prevent contamination. |
|
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 fruit flies at the front make line and also in the back storage area.
PIC stated they have a contract with ORKIN to service their pest control. |
|
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 both food employees actively engaged in food prep without hair restraints.
Ensure all employees engaging in food prep have some sort of approved hair restraint 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 rusted shelves in dry storage racks.
Replace/repair rusted shelves so that they are smooth and easily cleanable. |
|
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 food residue on the interior surface inside one of the lowboy coolers at the make line. Observed heavily soiled exterior surface of another lowboy cooler at the make line.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
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 damaged tile at the baseboard near the can wash.
Replace/repair. |