| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility utilizing make table that is in disrepair. Three compartment sink is not providing adequate hot water to wash dishes and facility is having issues with hand washing. Observed oil flooding the dry storage area from a leaking oil container. Two priority items were found in non compliance during inspection. Facility is lacking active managerial control. VR will occur within ten days.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 PIC unable to provide a copy of the reporting agreement. PIC stated it’s part of the onboarding process but can’t access the form currently. CDI- PIC will provide handout for record keeping to review with staff.
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 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee sweeping the front kitchen then donning gloves to begin preparing food without a hand wash. CDI- PIC made employee wash hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the inside of both microwaves in the kitchen soiled with food residue. Increase cleaning frequency to reduce the accumulation of food debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 pans soiled with food debris in dish area. CDI-Items were placed back into three compartment sink to be wash, rinsed, and sanitized.
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 . |
|
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 sliced cheese, shredded lettuce, and sliced tomatoes being stored in make table above 41F. (See temp chart) PIC did not know how long items had been in unit and voluntarily discarded items. VR required within 3 days.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Observed numerous foods in WIC (grilled chicken, shredded cheese, sliced ham) that were being stored without a label. CDI- PIC labeled 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 . |
|
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 containers of sauce and shakers of spices (cinnamon) unlabeled. Label. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed make table in disrepair. Facility is still utilizing equipment and storing TCS items in the table. |
|
48
|
0.50
|
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 three compartment sink to achieve max temperature of 75F. EHS turned on hot water at 3 sink, prep sink, and hand wash sink and let run for five minutes. 75F was observed at the end of five minutes. PIC contacted district manager. District manager put in work order and a technician will be out same day to fix issue. CDI- Technician arrived on site at the end of inspection. Temperature of water was observed at 122F before inspector left. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed tray in toaster oven with a heavy amount of encrusted debris. REPEAT.
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 hood vents dripping grease down the back of the wall behind the fryers. Observed outside of microwaves and cooking equipment soiled with food debris. Shelving in WIC observed with food debris. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed waste oil tower near back door leaking onto the floor. Repair.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors of the dumpster open. Keep these doors closed.
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash scattered around dumpster area. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles in between WIC and freezer. Observed floor in freezer starting to bulge and causing a gap in the floor at the front of the freezer. Needs repair.
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 A/C vents throughout facility with dust and black residue build up. Observed floor underneath fryer and walls throughout kitchen area in need of cleaning. Increase cleaning frequency. REPEAT. |