|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 posted employee health poster, but no signed documentation of employee health training. CDI - PIC and food employee signed posted health poster. EHS provided blank Food Employee Health Agreements and new employee health poster.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed utilization of TPHC for TCS foods within cold holding units (prep top and standing RIC) on MFU; food items were marked with start time stickers (10:45 a.m. on day of inspection) and PIC described methods by which food was tracked and disposed of. However, readily available TPHC sheet kept on MFU was not filled out prior to inspection. EHS observed three (3) open packs of cheese (muenster slices, Swiss Cheese slices, and American cheese block) in standing RIC without time labels.
CDI - PIC filled out TPHC sheet prior to end of inspection. Labels were added to the unlabeled TCS food items kept on TPHC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
1
|
Food properly labeled: original container |
Yes |
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 four (4) unlabeled working containers (seasoned flour container, metal salt and sugar shakers, and squeeze bottle of water). CDI - PIC added labels to all working containers. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed one (1) door to MFU open upon arrival. Observed one (1) moderately in place insect net at other door. No pest entry was observed at time of inspection. Keep doors closed or install intact insect screens or mesh nets. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of unwashed and uncut plantains on floor of MFU. PIC and EHS discussed elevation methods (cartons or crates, shelving, placing food items on stacks of canned or bottled goods. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) unopened box of fry boxes at floor of MFU. Elevate food and single service articles and invert stacks of fry boxes when removed from plastic wrapping to prevent potential contamination. |
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