| 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 at the facility during time of the inspection.
PIC stated that he just recently got promoted to General Manager and is planning on getting ServSafe certified.
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 |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed PIC wash hands at the handsink and turn off faucets without a protective barrier.
CDI: EHS educated PIC on the proper steps to handwashing and PIC correctly re-washed hands to avoid cross contamination. |
|
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 the triangle blade of a can opener, attached to a prep table, soiled with food debris.
CDI: PIC removed can opener from the prep table and placed in the 3-compartment sink to be properly washed/rinsed/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 . |
|
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 a large container of cut romaine lettuce stored in the WIC not date marked.
PIC stated that he prepped it yesterday.
CDI: PIC labeled the food item.
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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed two containers of pre-cooked chicken wings past it's expiration date, stored in the WIC. Date label for the wings read expiration date and time of today's date, 12/10, and time of 10:00AM. Observed a container of cut romaine lettuce past it's expiration date, stored in lowboy unit 2. Date label for the cut romaine lettuce read expiration date and time of today's date, 12/10, and time of 10:00AM.
CDI: PIC voluntarily discarded food items.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed pizza sauce held at room temp without a label stating the start time or discard time. Observed a variance letter to hold pizza sauce at room temp for up to 24 hours.
PIC stated that he pulled it out exactly around an hour prior to the inspection start time.
CDI: PIC created start and discard time for pizza sauce.
***Note: This violation has been a repeat violation and has been out of compliance for the previous three consecutive inspections (3/28/23, 11/06/23, 6/26/24). EHS will implement a Risk Control Plan for their TPHC so that the facility will gain long-term compliance. |
|
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 a couple plastic containers stacked wet and stored in the clean dish rack.
CDI: Containers were separated to allow proper air-drying. |
|
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 the interior wall and interior door of the lowboy number 2 damaged and exposing absorbent material.
PIC stated that he is aware of the damage and let owner of the store know to get it repaired. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered waste bin in the female restroom.
Obtain a covered waste bin for disposal of feminine products. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed a missing dumpster door for the shared dumpster.
EHS advised PIC to contact Waste Pro to get dumpster door replaced.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed no drain plug for the shared dumpster.
EHS advised PIC to contact Waste Pro to obtain a drain plug. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed an employee's drink stored above single-serve condiments in the reach-in cooler.
PIC stated that they have a designated employee drink area.
CDI: PIC removed employee drink and placed in employee drink area. |