| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 onsite. (-1) |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no V&D clean up procedures onsite.
CDI- EHS provided link to form here: https://mecknc.widen.net/s/tjmfzkx2cx/vomit-and-diarrhea-clean-up (-0) |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT. 3 DAY VR.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS foods in lowboy below fliptop and inside 3 door RIC above 41F, with the exception of milk which was just delivered.
All TCS foods from RIC and lowboy voluntarily disposed of. Milks at and below 41F moved to alternate lowboy. EHS will make return visit within 3 days to reassess. (-3) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several TCS foods in various locations without date marks (opened sliced lettuce, deli meat, cream cheese, sliced cheese, etc).
CDI- Items voluntarily disposed of due to separate cold holding matter. (-1.5) |
|
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
Observed chemical spray bottle on prep counter beside teas and espresso machine.
CDI- Chemical bottle moved away from food prep area. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed soiled wiping cloths on prep counter near microwave.
CDI- Wiping cloths moved to area for storage of soiled linens. EHS advising setting up sani-bucket for wiping cloth storage between uses. (-0.5) |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal containers stacked wet at clean dish rack.
CDI- wet containers unstacked for drying. (-0) |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed unwrapped single service trays on back prep counter.
CDI- Trays inverted to protect food contact side from contamination. (-1) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-501.11 Maintain equipment in good repair.
Observed torn gasket inside lowboy. Also observed ambient temperature of 46F inside lowboy and 44F inside 3 door RIC. (-1) |
|
49
|
0
|
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.
Observed dark residue on inside of ice machines component not making contact with ice itself. Clean and sanitize at earliest opportunity. (-0) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 coffee grounds covering wooden shelf below tea canisters. Also observed build up of dirt and debris inside paper towel dispensers of restrooms and at hand sink. EHS advises thoroughly cleaning inside of dispensers next time they are disassembled to refill paper towels, to prevent contamination of employees clean hands. (-0) |