| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no Certified Food Protection Manager on site at beginning of inspection.
CDI - CFPM arrived during inspection.
1 pt.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed various containers of visibly moldy berries throughout kitchen during inspection.
CDI - Berries voluntarily discarded.
0 pts. |
|
15
|
1.50
|
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 bacon being stored above and in conjunction with RTE foods in WIC during inspection.
CDI - Storage order corrected.
1.5 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed chicken removed from cooking process while maintaining a temperature of 154F during inspection.
CDI - Chicken placed back in oven until an internal temperature of 170F was achieved.
0 pts. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed a multitude of foods throughout kitchen being held past the 7 day allotment during inspection. All items voluntarily discarded. Observed cured ham in display case void of date label. PIC stated hams are kept for multiple months at a time. PIC unable to provide original packaging for REHS to confirm if it is TCS or not. Further information needed to determine if ham is required to be date marked and held for 7 days.
72 hour VR required.
1.5 pts.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed avocado toast dish served with an over easy egg void of asterisk leading customers to reminder statement.
CDI - PIC corrected during inspection.
0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed two unlabeled working containers in kitchen during inspection. Ensure all working containers are properly labeled to identify their contents.
0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple fruit flies in kitchen during inspection. More frequent or thorough pest control necessary.
0 pts. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC voluntarily discarded.
0 pts. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed multiple avocados still baring produce sticker while stored in prep unit for use. Ensure all produce is properly washed prior to use.
0 pts. |
|
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 various damaged prep units throughout kitchen during inspection. Observed sanitizer dispenser at three compartment sink unable to provide adequately concentrated solution. Three comp was not in use during inspection. Facility to utilize dish machine or manually dose sanitizer. Repair and/or replacement necessary.
0.5 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed wash solutions in three compartment sink and dish machine soiled with food debris. Ensure w/r/s solutions are maintained clean at all times.
0.5 pts. |
|
49
|
0.50
|
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 food debris in produce storage unit during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 0.5 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed light in WIF broken and unable to provide adequate light intensity. Repair necessary. Observed employee belonging being stored above and in conjunction with customer foods during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods and beverages.
0 pts. |