| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 [A] Certified Food Protection Manager (C): PIC shall be a certified food protection manager who has passed a test that is part of an accredited program.
-PIC is not a certified food protection manager.
CDI - ServSafe courses are available online and are scheduled at your local health department; contact JENNA.HINTON@CRAVENCOUNTYNC.GOV for more details.
*Repeat |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall wash hands properly after changing tasks.
-Food employee was changing tasks and changing gloves without proper handwashing. ]
CDI - PIC was not on-site at start of visit; EHS addressed issue with PIC and reviewed proper handwashing procedures once he arrived. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Hand drying provisions such as paper towels shall be provided at HW sinks.
-No hand drying provisions available at handwash sink or in employee bathroom.
6-301.11 Handwashing Cleanser, Availability (Pf): Hand washing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
-No hand soap provided at sink in employee bathroom.
CDI - PIC resupplied soap and towels to all handwash sinks. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 [A] Gloves, Use Limitation (P): Gloves shall be used for one task only and discarded when interruptions occur or if gloves become soiled.
-Food employee soiled gloves when new set was donned without proper handwashing.
CDI - PIC addressed proper handwashing with food employee once he arrived on site.
*Points taken at #8. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Chlorine sanitizer shall be provided at the proper concentration.
-Chlorine sanitizer was measured in excess of 400ppm.
CDI - Food employee and EHS worked together to correct the concentration of sanitizer. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 [A] [B] Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Refrigerated, RTE or TCS food prepared in the establishment or food processing plant and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded when held at a temperature 41F or less for a maximum of 7 days.
-Cheese, slaw [not in original container] in prep top without date marking.
-Chicken wings in pan of sauce in RIC without date marking
CDI - PIC added date marks to containers. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food removed from the original package shall be identified by the common name.
-Foods in the prep top mis-labeled [slaw was labeled "jalapeno"]. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair or beard restraints while working with food, equipment or utensils.
-Food employee was preparing food without a hair restraint. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program.
-Two household fryers with hot oil on prep table are not ANSI certified.
*Repeat |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 [C] Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-All cold holding equipment has food debris present on lids, interior, non-food contact surfacesa; unit should be cleaned whenever they become visibly soiled.
-Gaskets on both coolers have soil present.
*Repeat |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 Outdoor Storage Surface (C): The surface that the receptacle is stored shall be concrete, asphalt or similar and graded to drain.
-Dumpster on grass; discuss with trash company, or submit variance. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<< 6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean.
-Wall and ceiling next to prep table in rear of establishment has grease splatter and grease build up present.
-Floor and hard to reach areas beneath equipment need additional cleaning.
-AC unit and fan in the bathroom are dusty.
<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Facilities shall be maintained in good repair.
-Areas of floor are pitted where the coating is eroding.
-Wall outlet missing cover plate next to 3-comp.
-Coving becoming detached on the wall near the back entrance.
-Light bulb above prep top is out.
*Repeat |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical - Ventilation (C): Mechanical ventilation of sufficient capacity shall be provided.
-No hood system for ventilation located above the two non-ANSI household fryers on the prep table in the rear of the kitchen. |