| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
Observed no PIC present upon my arrival. Another PIC arrived after inspection was started. This is a repeat violation. |
|
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 PIC present when inspection was begun. Repeat violation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while handling clean and dirty dishes. This is not allowed in food service area or while handling utensils. Repeat violation |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. A couple of employees did not wash hands prior to putting on clean gloves. Employees were advised to re-wash hands prior to putting on clean gloves.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee sweeping floor and then putting on gloves without washing hands first.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food stored in prep top refrigerator above 41F. Appears to be a process violation where food is not properly cooled in walk-in refrigerator to 41F or below before being stored in reach-in refrigeration. Repeat violation
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
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies and fruit flies present. Need to have proper and regular visits from PCO to deal with insects and flies. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple of employees with beard not wearing beard nets while handling food and washing utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping towel on counter. Dirty wiping towels must be placed into bin to be washed; cleaning wiping towels that are wet must be kept in a clean container of sanitizer at the proper concentration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
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.
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups stored with no enclosed dispenser or original plastic bag. These are exposed to handling as well as sneezes, coughs, etc. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with multiple scars that cannot be properly cleaned and sanitized. Need to have this cutting board replaced or properly planed to be smooth and easily cleanable. Observed non-NSF can opener. When this can opener is replaced, assure that a NSF can opener is purchased. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed fan covers in walk-in cooler very dusty. Repeat violation. |