| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification during inspection. PIC with active certificate arrived at end of inspection. At least 1 employee shall with active ANSI food protection manager certification during all hours of operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed cracking eggs and then handling ready-to-eat foods without washing hands in between task multiple times during inspection. Employees must wash hands after switching between handling raw animal foods and ready-to-eat foods. CDI - Employee educated on when to wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at hand sink had a hand sanitizer cartridge in it instead of soap. Hand washing sinks must be equipped with soap. CDI - Employee put soap cartridge in dispenser. 0 pts. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage stored in same pan as cooked sausage in drawer cooler. Some raw sausages were touching the cooked sausage. Raw animal foods must be stored separately from ready-to-eat foods. CDI - PIC discarded cooked sausage that were touching raw sausage, and then separated the raw sausage and cooked sausage in to 2 separate pans. // 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed cracking eggs with gloved hands, and then handled deli meat and a bagel with same pair of gloves. Employees must discard gloves when switching between raw animal foods and ready-to-eat foods. CDI - Employee educated, discarded. 0 pts. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee refilled container of raw eggs held using TPHC with fresh raw eggs at 11AM. Raw eggs were placed in container and held out of temperature control originally at 7AM. Utensils that contact TCS foods and are held out of temperature control must be washed, rinsed and sanitized or switched out every 4 hours. CDI - Employee washed container. 0 pts.
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 . |
|
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. Back door is not self-closing. Repair door so it self-closes. 0 pts. |
|
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. Box of potatoes stored on floor. Store at least 6 inches off the floor. 0 pts. |
|
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. Food employees not wearing hair restraints at beginning of inspection. Food employees must wear hair restraints, such as a hat or hair net. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth buckets measured less than 150 ppm quat. Wiping cloth buckets must be 150-400 ppm quat. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Chest freezer is not NSF commercial equipment. Remove and replace with commercial freezer. REPEAT |