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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 no employee health policy poster posted on MFU. PIC and food employees were able to answer questions regarding employee health at time of inspection. CDI - EHS provided employee health posters and blank food employee health agreement. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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. Observed raw shrimp and raw whiting on 4 hour TPHC with no written procedures available. CDI-EHS and PIC completed TPHC instructions to be kept on MFU during hours of operation. EHS provided PIC with blank TPHC document as well. REPEAT.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 EHS observed approximately seven (7) bags of raw shrimp and raw whiting on 4 hour TPHC with no start and end time marked. PIC stated that he is only open for 4 hours or less. CDI- EHS labeled prep unit raw shrimp and raw whiting with start and end time. REPEAT |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all windows open on MFU during inspection. Provide screens for all opening to MFU. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately two (2) flying insects enter and leave MFU premises over course of inspection without contaminating exposed food or articles. |
|
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 three (3) sealed boxes of food (slacking French fries, dry pasta boxes) on floor of MFU. Observed one (1) cooler box of ready to eat cakes stored at vendors table next to MFU on ground. Elevate all foods other than unopened hermetically sealed cans and beverages. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed one (1) bucket of recently prepared sanitizer used to hold wiping cloths held directly on floor. CDI - EHS elevated bucket to available under counter ledge. |
|
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) bin of wrapped single service articles (to go boxes) stored in a bin directly on clean floor. Elevate single service articles to prevent potential contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 2 fryers with no front panels and exposed flames. Repair as needed. REPEAT.
Note: No escalation in point deduction due to some attempt at mitigating risk; metal bins were used to partially cover exposed fryers and prevent bumping or potentially touching exposed hot elements. Repair or replace fryer units. |
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