| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. Owner stated he is scheduled to take the class next month via phone call.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
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 employee health policy poster posted but no signed copies of policy/acknowledgement of policy available on MFU. - CDI - EHS provided new copy of employee health policy poster to be reviewed and signed by all employees. Maintain signed poster on MFU as acknowledgement of policy.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee handle the iPad used to take orders, handle money, and then don gloves to prepare food without first washing his hands. - CDI - Education provided. Employee properly washed hands. |
|
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 - Observed raw philly cheesesteak (beef) stored above RTE foods (lettuce, mayo, tomatoes, milk) in RIC. - CDI - PIC moved raw beef below RTE foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed shredded lettuce holding above 41F in flip top prep unit (see temperature chart). Ambient temperature of the unit read between 44-45F. Mostly non-TCS items stored in this unit. PIC placed flip top portion of unit on emergency TPHC and agreed to store remainder of TCS items in RIC until prep unit can be repaired. - VR - Verification required within 3 days to ensure prep unit has been repaired.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed no sanitizer nor products required to prepare sanitizer available on MFU. - CDI - Employee obtained container of Clorox from the store to prepare chlorine sanitizer. Sanitizer available on MFU prior to EHS departure. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed large pot of rice hot holding without equipment for temperature control while stored underneath flattop grill. PIC stated pot of rice is moved on and off the grill throughout the day to maintain temperatures. Reduce the amount of rice held on the MFU at one time or install additional hot holding equipment to adequately support operations. - VR - Verification required within 10 days to assess hot holding capacity on MFU. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 various squeeze bottles of commercially bought condiments lacking labels. Label all working containers. |
|
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 back door open upon arrival with no protection against insect or rodent entry. Keep door closed or install fans, mesh screens, or some other form of protection against insect or rodent entry. - CDI - PIC closed door.
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies present on MFU. Install fly traps or contact licensed pest control operator to treat for flies. |
|
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 box of commercially bought mayo stored directly on the floor. Remove from floor. |
|
40
|
0
|
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. - REPEAT - Observed one food handling employee lacking a hair restraint. Utilize hair restraints. - *NOTE: No point deduction due to nature of violation. Points will be deducted at next routine inspection if issue persists. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed onions and tomatoes stored on MFU. All vegetables must be washed at the commissary prior to being placed on the MFU for service per permit conditions. Store excess unwashed produce at the commissary. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - No chlorine sanitizer test strips available on MFU. - VR - Verification required within 10 days to ensure chlorine sanitizer test strips have been obtained. |