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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed only 2 employees present during the inspection are not knowledgeable of Food Code requirements and demonstrated multiple priority item violation. They were not able to answer the EHS’s questions correctly. VR needed 10-11-25
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during the inspection. REPEAT |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employees not able to demonstrate knowledge of employee health policy including reportable illnesses, symptoms and restrictions. The employee stated that they have not been trained. Manager that arrived could not show EHS proof that the employees have been trained. VR NEEDED 10-11-25 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands without using soap and only 5 seconds. Also observed the manager wash his hands for about 3 seconds when he arrived. CDI EHS educated the employees and they rewashed their hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.15 Only wash hands in handwashing sink. -PF Observed employees wash hands in the dump sink. CDI EHS educated employees and they cleaned the sink.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed both employees wash use their cell phone and began to handle food without properly washing their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed that both employees did not know that the dishes must be sanitized after cleaning. EHS walked employee to 3 comp sink and asked what sanitizer is used here? She stated dawn dish soap. EHS educated employees and they were instructed to rewash and sanitize all the dishes they washed today. CDI Manager showed up at the completion of writing up the inspection and stated that they use the tablets for sanitizer.
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 ... |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored on a storage rack that was about 1 inch off the floor. Also observed all the containers of flavors for the tea stored on the counter uncovered REPEAT |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees handling food without a head covering on. REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry on her arm while handling food. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test kit available for sanitizer. Employees did not know about the test strips. CDI PIC arrived at the end of the visit and showed EHS the test strips. |
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