| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed two employees that were not servsafe certified and little to no knowledge of food safety. Employee handed EHS phone where PIC stated there is no manager for evening shift that currently employees should be able to answer any questions and have knownledge of food safety. EHS to return to verify that even staff has basic knownledge of food safety. EHS educated employee on cold holding parameters, usage for 3-comp-sink, sanitizing testing procedures.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by garbage container. CDI - EHS moved garbage container away from hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed manual ware washing at 3-comp-sink where quaternary sanitizing solution was observed at 0PPM. CDI - Employee was able to reach 200PPM quaternary 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at flip top unit container of sliced American cheese and queso sauce in secondary squeeze bottle above 41F. CDI - Employee voluntarily discarded both items, Employee voluntarily discarded queso sauce in sanitzing compartment of 3-comp-sink. EHS educated employee on proper use of 3-comp-sink.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and dining room area. EHS observed insect device on wall. Flies possible coming from front door which randomly swinging open. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use sanitizing buckets with quaternary sanitzer at 0PPM. CDI - Employee discarded solution and obtain quaternary sanitizer at 200PPM from wall dispsener. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
REPEAT
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. Observed two in-use holding cups where stirring spoons are stored with sanitizing water below 135F from unknown time CDI - Employee discarded water and obtained hot water from coffee machine at 166F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. Repair or replace. |
|
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 Employee could not located test strips for quaternary sanitizer. EHS later located test strips mounted on the wall near sanitizing compartment.
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed soiled equipment and utensils in rise compartment of 3-comp-sink and wash compartment murky/dark colored water. CDI - Employee flushed/cleaned compartments. |