| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM in inspection after about an hour. CDI - A CFPM shall be in the facility during all hours of operation. -0-
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employee not trained on foodborne illnesses. Per PIC, this employee recently returned and had not been trained. CDI - PIC trained food employee during inspection. -1-
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container of cleaning supplies stored in basin of handsink. Per PIC, this handsink is out of order. Later in inspection, wait staff member washed hands in same handsink. CDI - PIC reminded that handsink shall be used only for handwahing. REPEAT -1- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausages stored over RTE pizza pockets and other RTE foods in WI freezer. CDI - PIC rearranged storage order during inspection. -0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored as clean with food debris and residue on the food contact surfaces. VR no later than 01/09/2025 to ensure food contact surfaces are clean to sight and touch. -3-
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
|
1
|
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 first aid kits, degreaser and other chemicals stored above food contact surfaces and foods. CDI - PIC moved to chem storage area in dry storage. -1- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing in standing water at 90F. CDI - PIC voluntarily discarded and PIC discussed proper thawing methods. -.5- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed food employee with no hair restraint. Wear hair restraint during food service.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee. Remove prior to food service. -.5- REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to-go cups stored directly on floor. Keep at least 6 inches off floor. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed Teflon fryiong pans with coating wearing away. Replace these when no longer smooth and easily cleanable. -0-
4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler, out of service prep units at cook line and one door on walk in cooler needing to be adjusted to provide a tight closure. Observed over half of lights blown in hood system. Repair. |
|
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 buildup on gaskets, outside handles of cooking and cold holding equipment, buildup on shelving in walk in cooler, fan covers in walk in cooler, back sides of cooking equipment and on top ceiling in walk in cooler.
REPEAT. -1- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink to the left of the cook line and at pre-rinse of dish machine. Observed left handsink in women's restroom and handsink in men’s restroom not working. Repair. REPEAT CDI. -1-
5-202.13 / 5-205.12 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed direct connection between drain of handsink and soda machine as well as a cross-connection at the can wash and 3-comp sink chemical dispensers. CDI - Hoses hung to restore air gap and PIC notified why it is important to have an air gap. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in basin of women’s restroom Jackson basin and on men’s restroom urinals. Clean often enough to prevent buildup. -0- |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease buildup and debris on compactor pad at rear of facility. Clean. -0- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 buildup on floors, walls and ceilings. Clean often enough to prevent buildup. REPEAT -.5- |