| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
-REPEAT-
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employees present with active CFPM certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cut cabbage in RIC and whole carrot on prep table that were brown in color and wilted. CDI - PIC voluntarily discarded both items. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut cabbage in RIC just sitting on unsanitized cooler shelf. CDI - PIC voluntarily discarded cabbage.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of Mac-n-cheese and one container of greens uncovered in WIC. Items were at or below 41F and not actively cooling. CDI - PIC covered foods. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed cutting guard and inside casing of oxtail slicer with dried food debris. Per PIC, slicer was last used yesterday and had not been used today. CDI - PIC cleaned slicer.
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
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pan of jerk sauce made at 6:30am sitting on prep counter. Per PIC, sauce contains cooked vegetables. EHS provided PIC education about TCS foods. Going forward, PIC will keep sauce in WIC.
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
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Observed multiple pans of mac-n-cheese, container of greens, pans of red beans and rice, and containers of marinated and raw chicken prepared the day before without date marking. CDI - PIC date marked all items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
-REPEAT-
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed packages of ROP salmon thawing in RIC. Packages were not cut open. CDI - PIC slit open packages and returned salmon to RIC to finish thawing process. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed facility without a functioning thin-probe thermometer. PIC to order a new thermometer. VR required - EHS to return within 10 days (by 11/2) to verify facility has working thin probe thermometer. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility open to the outside upon entry into the kitchen. Per PIC, door is not normally kept open, but there was some smoke buildup from cooking and door was opened to release smoke. PIC shut door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flying insects in kitchen area due to back door being left open and unprotected. PIC to address use of an air curtain with owner. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in container with 0ppm of sanitizer measured. PIC remade sanitizer bucket. Sanitizer tested at 100ppm via facility test strips. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
-REPEAT-
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 rusted shelving in RIC and WIC. Observed food residue buildup on exterior of equipment. PIC to address replacement of shelves with owner. PIC to address cleaning frequency of equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open. PIC to ensure dumpster doors remain closed when not in use.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. PIC to contact dumpster service for replacement plug. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
-REPEAT-
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 broken and cracked floor tiles in dish pit area.
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 buildup of debris under equipment and on walls behind cooking areas and in dish pit area. PIC to address cleaning frequency. |