| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -Pf- Observed no PIC present at start of inspection. PIC arrived about 10-15 minutes into inspection. Once EHS completed typing up inspection report, PIC was no longer present. -CDI- While EHS was going over inspection report, new PIC arrived. -1- |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. PIC with CFPM arrived about 10-15 minutes into inspection but then left while EHS was typing up inspection report. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels at only one handsink throughout facility. -CDI- PIC provided napkins. -1-
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee using handsink to place rinsed off lids of blenders. -CDI- EHS educated food employee on proper use of handsink and items were removed and handsink cleaned out. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer at 0 ppm. -CDI- PIC corrected to 200ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dust and debris buildup on dishes stored as clean at top shelf. Observed multiple dishes stored as clean with sticker residue and other debris. Observed knife on knife magnet with visible debris. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3-
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 . |
|
23
|
0
|
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). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut lettuce past dark and improperly date marked 10/27-11/3 (discard should be 11/2) and sausage improperly date marked: 10/30-11/5 (discard should be 11/4). Observed 2 containers of chobani creamer with no date marks. -CDI- PIC properly date marked items and voluntarily discarded other items. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 some powdered substances at FOH missing labels and one large container on wheels missing label. -0- |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests. **REPEAT** -1- |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -CDI- Food employees placed head coverings. -0- |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles touching in 2 containers of cut lettuce. -0- |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 items stored on top shelf of clean dish rack with visible dust debris falling from vent covers above. Observed utensils stored as clean in containers with debris. Observed squeeze bottles stored below crumb trays with lots of debris from crumb trays. -0.5- |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 76F during manual warewashing. -CDI- PIC corrected to above 110F. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 white substance spillage in shelving/cabinet at FOH. Increased and more thorough cleaning frequency recommended. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 heavy dust debris on vent covers. Observed floors sticky in some areas and with debris/buildup in other areas, especially beneath equipment like shelving racks. Observed pieces of chicken on floor of WIF. Increased and more thorough cleaning frequency recommended. -0- |