| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No system of date marking at all in establishment. PIC must ensure risk factors that lead to foodborne illness are controlled. PIC must ensure date marking system is in place and is being followed. CDI - PIC educated on PIC duties and date marking. 0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present during inspection with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Containers, whisks, spatulas, and other utensils stored as clean were found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dishes with food debris on them were moved to 3-compartment sink to be re-washed. REPEAT // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Juicer and small utensils had been in use since opening at 7AM. At 11:30AM, these were still in use and had not been washed, rinsed and sanitized. Utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - PIC educated on washing frequency and she took items back to be washed. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Potatoes in upright cooler measured 55F. Raw shell eggs in front cooler were holding at 41-49F. TCS foods in cold holding shall measure 41F or less. CDI - Potatoes were discarded and the shell eggs were moved from mini fridge to the bottom of the sandwich cooler. REPEAT
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 . |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
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 No TCS ready-to-eat foods in establishment were labeled with prep date (boiled eggs, steak, potatoes, kale, feta cheese, etc.). TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. PIC placed date labels on items she was sure of prep date, and she discarded the items she was unsure about. VR - Verification required within 10 days to ensure date marking system is put in place. REPEAT
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Some small flies observed near sandwich cooler. Ensure pests are prevented from entering establishment. Cover all foods to prevent potential contamination from flies. 0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tray of bananas stored on floor. Store food at least 6 inches off the floor. 0 pts. |
|
40
|
1
|
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. Food employees were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employees was preparing food with bracelets on wrists. Food employees must not wear jewelry on their hands or wrists while preparing food. |
|
43
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use utensils were being stored in 70F water. In-use utensils may only be stored in water if the water is at least 135F. CDI - Utensils taken to sink to be re-washed. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using drink cooler to store raw eggs. Raw eggs were above 41F. Do not use cooler for storing TCS foods. Use only for drinks and non-TCS foods. 0 pts. |
|
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. Clean inside all refrigeration units, shelves throughout kitchen, and outsides of all equipment. Clean these areas more frequently. REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Establishment has added espresso machine that is connected to water line. Spec sheet of espresso machine does not state it has a built in air gap or back flow preventer. VR - Establishment must install an ASSE 1022 back flow preventer on water line within 3 days. |
|
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. Clean floors underneath equipment. Clean vent covers in kitchen. REPEAT |