| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed food handlers informed of symptoms and illness with need for exclusion and reporting, but no signed documentation of training exists.
CDI- EHS provides EHP with signature spaces for staff. (-0)
Form here: https://ehs.dph.ncdhhs.gov/faf/docs/foodprot/FoodEmployeeReportingAgreement-2021-FINAL.pdf |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed hot water knob broken and unusable at first hand sink.
CDI- PIC has called in for repair. All other hand sinks are in compliance. (-0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed juice press and several knives stored as clean with food debris.
CDI- Juicer and knives re-cleaned and sanitized. (-0) |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sliced cheese, fresh mozzarella, and sliced lettuce between 50-58F inside back RIC. Also observed garlic and oil mixture on prep counter at room temperature, being regarded as non-TCS.
CDI- EHS advises that garlic and oil mixtures are TCS foods. PIC voluntarily disposed items. No TCS foods to be stored in back RIC until repaired. (-1.5) |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed temporary procedures provided several inspections ago still in use, now covered in oil and remaining on wall.
CDI- PIC disposes of temporary form.
Permanent procedure form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
REPEAT.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed raw shell eggs on TPHC without time label. (-3)
CDI- PIC labels eggs for TPHC. |
|
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 several unlabeled bottles of oil and spice containers.
CDI- PIC labels items. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth on make table.
CDI- Cloth moved to back of store for laundering. (-0) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed dishes plates dried with cloth after sanitizing.
CDI- EHS discusses air drying with staff. Plates re-washes, sanitized, and air dried.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed silverware in cup on bottom rack of prep table less than 6 inches from ground.
CDI- Silverware brought to warewashing and be stored elsewhere going forward. (-0.5) |
|
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 back RIC with ambient temp of 56F and TCS foods inside.
TCS foods not to be stored inside until unit repaired. PIC calls in work order. Plenty of additional cold storage space is available for use onsite in interim. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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 black residue on inside lid of ice machine and food residue on several cooler gaskets. Increased cleaning frequency is advised. (-0.5) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee bags and possessions stored beside utensils and other dry goods at bottom of prep table in front of kitchen.
CDI- PIC relocates employee items from food and utensils for facility. (-0) |