| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM during time of the inspection.
Store manager who arrived at the end of the inspection stated he also is not a CFPM, and stated that he has not found it to be proctored in Vietnamese which makes it hard to obtain. EHS explained getting any of his English speaking staff ServSafe certified could make the facility in compliance.
REPEAT VIOLATION.
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 |
2-301.15 Only wash hands in handwashing sink. -PF
Observed a food employee wash hands at the dump sink.
CDI: Food employee educated and told to utilize the three handsinks in the kitchen to engage in handwashing; food employee re-washed hands at a handsink. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks.
Observed a bottle of soap stored at the dump sink.
CDI: PIC removed the soap bottle to prevent employees from washing hands at the dump sink. |
|
16
|
0
|
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.
Observed one mesh strainer, one vegetable peeler, and one offset spatula all soiled with food debris on the food contact-surfaces, stored in the clean dish rack.
CDI: Items were removed to be properly washed, 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 . |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled spray bottle of clear liquid stored hanging on the canned foods shelf. EHS could tell it had been previously labeled in sharpie, but was smeared off making the writing illegible.
CDI: PIC labeled bottle as sanitizer.
REPEAT VIOLATION.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed three bottles of windex stored above boxes of single-use gloves on the dry storage shelf.
CDI: Food employee removed the bottles and stored with the other chemicals.
Observed containers and bottles of detergent and sanitizer stored directly on the floor.
CDI: Food employee removed the containers and bottles up off of the floor.
REPEAT VIOLATION.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed one spray bottle of bleach sanitizer testing above 200ppm of chlorine sanitizer, bleaching out the test strips.
CDI: Food employee diluted the sanitizer solution with more water and eventually had to discard the sanitizer solution and refilled with properly concentrated sanitizer, between 50ppm and 100ppm. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed two stacks of cooking oil containers stored directly on the floor. Food employee stated that they had not yet received a food delivery today.
Keep food off of the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
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.
Observed the water temp of the bain marie (on a hot plate) for in-use utensils temping below 135 degrees F (see temp chart).
Keep in-use utensils in water at or above 135 degrees F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 the interior of the microwave heavily soiled with food debris and exterior of the microwave soiled with food residue.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed the lights in the hood system not functioning when turned on.
Have the lights checked out to make sure the lights are functioning properly. |