| 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 no food protection manager certification for employees. During phone conversation, owner stated that she was food protection manager certified, but was unable to provide documentation during inspection. Knowledge was demonstrated via questions answered during and after then inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink at start of inspection. CDI - Food employee placed towels at paper towel dispenser during initial hand wash. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bag of cilantro in RIC with portions of herbs contacting relatively clean shelves. Observed one (1) employee hoodie sitting in contact with bin of unwashed produce (tomatoes and cucumbers) CDI - EHS donned glove and placed cilantro fully back in bag. EHS moved employee clothing off of unwashed produce. |
|
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 Observed effectively labeled and date marked food in long term storage (RIC and prep unit); however, bin of cooling mozzarella cheese within RIC was labeled with a prep date of ‘Store’. EHS confirmed with PIC that cheese was opened on date of inspection, approximately one hour prior. CDI - EHS affixed date label to cheese. REPEAT.
Note: Per conversation with owner, TCS items in prep top (tomatoes, lettuce) are used within 24 hours.
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 . |
|
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 one (1) can of comet powder and two (2) bottles of hand soap on rack above bin of clean dishes at 3 compartment sink. CDI - EHS handed chemicals to food employee; chemicals were placed at proper lower storage. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed standing RIC with no internal thermometer and temperamental external gauge. Observed no thin probe thermometer for the checking of TCS food temperatures. A verification will occur no later than 03/03/2025. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 one (1) bottle of oil at grill drawer and one (1) container of spices at counter with no labels. CDI - EHS and food employee affixed labels to station and container, respectively. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) set of tongs in cilantro bin in prep top with handles contacting food surface. CDI - EHS removed handle from food without making bare hand contact. |
|
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. Observed standing reach in cooler with highly variable internal temperatures (between 38F and 59F) based on length of time cooler door was open. Cooler required excessive time to return to cold holding temperature (approximately 10 minutes) after closing. All TCS foods were observed either cooling or effectively cold holding throughout inspection. Calibrate and maintain cold holding equipment as needed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine test kit (strips) on MFU and chlorine surface cleaner spray bottle, but no food contact surface chlorine or bleach. A verification will occur no later than 03/03/2025. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers, cell phone cables, and clothing on counters and shelves adjacent/above areas wherein food or equipment were stored. Place employee possessions where they can not cause contamination.
Note: Observed employee used utensils (plate and fork) on register counter, separates from food and equipment. Employees are to eat and drink in locations where potential contamination is limited. |