|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC had food handler certification but not food protection manager certificate. Ensure at least one person in charge on-site at all times of food preparation with ANSI accredited certified food protection manager certification. Facility recently received transitional permit and has 180 days from date of permit issuance or 1 point deduction.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning p rocedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P
Observed a food employee not vigorously rub hands for 20 seconds when washing and another employee handle trash can and proceed to handle clean equipment for food preparation., CDI, employees washed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed hand washing signs missing from restrooms. PIC had handwashing sticker signage on them. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light black soil residues on lip of ice chute at soda dispenser. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 - Observed Tomatoe, sausage and onions not date marked from Saturday according to PIC in pizza prep station. CDI, foods voluntarily discarded. Observed 2nd container of sausage date marked 8/31, Mac and cheese with date of preparation of 9/14, and cooked wings and onions and meatballs prepared Friday according to PIC in walk in cooler not date marked. CDI, foods voluntarily discarded.
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 |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled.
CDI, bottle labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of bleach stored on clean drain board of 3 compartment sink. CDI, bleach relocated for proper storage. |
|
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 GFSI not in good repair and dish machine not operating. PIC stated maintenance scheduled to come out to repair this afternoon. Contact left with PIC. Visit needed to ensure long term compliance and ensure dish machine operable. Facility to manually wash, rinse and sanitize at 3 compartment sink until dish machine operable. |
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