| 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. PIC with active ANSI food protection manager arrived during middle of inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tater tots beside grill measured 95-105F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded tater tots. 0 pts.
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 |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Avocado poblano dressing and salsa in dressing cooler both measured 44-45F. Quinoa in sandwich cooler top measured 47F. Milk in coffee cooler measured 60F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded quinoa and milk, and moved dressings to walk-in cooler to cool. Improvement from last inspection so reduced to half credit. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Stack of sandwich meats had 10-23 as prep date in sandwich cooler. Turkey in sandwich cooler had 10-27 as prep date. Pasta in walk-in cooler had 10-25 as prep date. Sausage in walk-in cooler had 10-24 as prep date. TCS ready-to-eat foods must be discarded if held past 7 days or if the date label is incorrect. CDI - PIC corrected sandwich meat date. PIC discarded all other listed foods. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale salad in sandwich cooler, quinoa in sandwich cooler, cooked Brussels sprouts in sandwich cooler, and 2 pans of sweet potatoes in sandwich cooler were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bathroom cleaner and sanitizer spray bottles were hung up above coffee cups and lids. Store toxic chemicals separately from single-use and single-service articles. CDI - PIC moved chemicals to chemical storage shelf. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Employee was using a container of 70F water to store grill utensils when in between uses. Utensils may only be stored in water if the water is at least 135F. CDI - Utensils taken to dish machine to be re-washed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry dishes after they came out of dish machine. Utensils must be air dried after washing. Do not use towels to dry dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Gaskets torn on several doors of refrigeration equipment on the line. Panels of ice machine are taped down. Repair listed equipment. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee’s car keys observed on prep table. Do not store personal items where food is prepared. REPEAT |