| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. - NOTE: Facility has 180 days from issuing of permit to obtain the certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. REPEAT- Observed employee drinks stored above retail food in a reach in cooler and on prep table near fish prep. CDI- PIC moved items below restaurant foods. |
|
12
|
1
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P - Observed raw ground beef being received at 45-47F. CDI- PIC was able to place item in freezer to quickly cool. NOTE: facility employee brought the food items from a local store and without proper cold holding equipment is provided when in transit. Use cooler and ice if needed.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -REPEAT- Observed raw pork chops and raw ground beef stored above RTE potatoes and bologna in a reach in cooler. Observed raw sausage stored above RTE shredded cheese. CDI- PIC was able to correct the storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed employee stack properly washed and rinse food contact surfaces in the 3 comp sink with less than inch of sanitizer in the compartment. EHS observed food contact surfaces not properly sanitized since they were well above the sanitizer water. CDI- Education was provided and employee properly filled the compartment.
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed collards and pinto beans below 135F. See temp chart. CDI- PIC reheated items to at least 165F.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
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 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 REPEAT- Observed four containers of sliced deli ham without a date mark in the freezer. PIC stated the items were prepared today and would be kept for future days. EHS observed cooked potatoes without a date. Observed brown gravy and rice dated for today however PIC stated items were made yesterday. CDI- PIC voluntarily discarded all item’s except sliced ham which was able to be properly date marked. NOTE: Improvement has been noted from last inspection. However if the violation occurs again full point deduction will occur.
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 . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed five labeled employee medications stored with retail food and above prep areas. CDI- PIC moved all items. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-501.11 Maintain equipment in good repair. -REPEAT- Observed rough absorbent wood in dry storage area used for shelving. Violation is noted on non compliant items of transitional permit. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf-REPEAT- Observed manual warewashing wash water at 98F. CDI- PIC provided 120F water. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several absorbent ceiling tiles throughout the kitchen area. Observed broken floor tile, broken base boards, and rough wall junction near back door. All floors walls and ceilings shall be smooth, durable, and easy to clean. NOTE: these items are on the list of non compliant items of the transitional permit. No point deduction occurred. Improvements have been made. However if the violation is noted on the next inspection point deduction will occur. |