| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC at beginning of inspection did not know where employee health policy or TPHC procedures were. Also, several risk factors were not being controlled or corrected by PIC - using TPHC properly, cleaning food-contact surfaces, hand washing, and date marking. CDI - PIC educated on the duties required of the person in charge. 0 pts.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 does not have active ANSI food protection manager certification. 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 |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (B) Wash hands after using the toilet room.- P Employee observed returning from restroom and did not wash hands before handling clean utensils. Employees must wash hands upon returning to the kitchen from the restroom. CDI - Employee educated and he washed his hands. |
|
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 Paper towels not at hand washing sink in kitchen and at hand sink in women’s restroom. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand washing sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some utensils and food-contact equipment had grease residue or food residue on them - plastic hot holding trays, tomato slicer, and metal baskets. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Utensils placed at 3-compartment sink to be re-washed.
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 . |
|
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 1 piece of chicken in hot holding measured 127F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicken. 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 . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of lettuce in upright cooler and tray of deli ham in bottom of small sandwich cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC discarded ham and placed prep date of bag of lettuce. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Lettuce being held using TPHC had 3 hours 59 minutes left on the timer, but the lettuce measured 69F. The lettuce is pre shredded and should have been 41F at the beginning of TPHC. CDI - Lettuce discarded. Different circumstances to last inspection so half credit taken. |
|
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 Spray bottle of cleaner/destainer observed on prep table beside thawing tacos. Store toxic chemicals separately from food preparation areas. CDI - PIC moved spray bottle to chemical storage shelf. 0 pts. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Tacos were being thawed sitting on prep table during whole inspection. TCS foods must be thawed in refrigeration, or under cold, running water that measures 70F or less. CDI - Tacos moved to walk-in cooler. 0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several different dead bugs observed in around the cash register at the first drive thru window. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies in establishment during inspection. Maintain premises free of pests. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Knife was being stored in between space between prep table and sandwich cooler. Surface where knife was touching had heavy buildup on it. Store in-use utensils on a clean surface. CDI - Knife taken to 3-compartment sink to be washed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Upright freezer beside grill has torn gasket on door. Replace torn gasket. Dry storage shelf is being supported by wooden planks. Repair/replace shelf. 0 pts. |
|
49
|
0.50
|
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. Heavy buildup of grease on surfaces around cooking equipment, hot holding equipment, and on bun toaster. Clean nonfood contact surfaces more frequently. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles and low grout between tiles around the fryers. Reseal hand washing sink to wall in women’s restroom. // Clean vents, wall behind 3-compartment sink, and the grease buildup on walls/floors underneath and behind equipment along line. Clean physical facilities more frequently. REPEAT
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. |