| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was unable to verify food protection manager certification. Per conversation with PIC, ANSI food protection manager certification has been achieved, but no image or documentation of certificate was available. PIC demonstrated knowledge by answering questions during and after inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands at handsink prior to returning to grill line with pan. Employee washed hands effectively; however employee turned off handsink with bare hands. CDI - EHS advised employee on proper handwashing via demonstration: wash hands for no less than 20 seconds with water and soap, then disengage faucet without making barehand contact. Employee removed gloves and washed hands properly before returning to food preparation. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed broccoli florets above ready to eat sauces in WIC. CDI - EHS rotated unwashed produce to available lower storage in WIC. EHS provided WIC storage order sticker to PIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) single portion bag of diced ready to eat chicken in grill drawer at 44F. Observed one (1) bin of red cabbage slaw at prep top counter. Per conversation with PIC, this red cabbage slaw had been prepared at restaurant opening, less than two hours prior. CDI - PIC voluntarily disposed of out of temperature chicken bag. Red cabbage slaw was rotated to prep unit to cool rapidly.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
Repeat: 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 three (3) working containers at grill line (salt and pepper shaker, cooking oil, and soy sauce) with no working containers labels. All other working containers were labeled properly. CDI - EHS and PIC discussed labeling options. EHS affixed station labels to grill line. |
|
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 one (1) bucket with in use wiping cloths adjacent to prep sink in container of soapy water at 0 ppm. CDI - EHS remade bucket with QAC sanitizer at 3 compartment sink to a concentration of 200 ppm. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed one (1) bin of utensils (tongs and spatulas at grill line) held in water at room temperature. Keep utensils on clean dry surfaces and replace within four hours after use, or keep utensils in water that is consistently above 135F. REPEAT. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed food employee rinse clean pan at 3 compartment sink prior to use. |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
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 approximately two (2) plastic bins with stickers on non food contact surfaces, stored as clean. Bins were stacked in such a way to avoid food contact contamination. CDI - EHS pulled bins with sticker residue and set them in 3 compartment sink wash basin to soak. Clean utensils and equipment thoroughly to prevent sticker or label residue. REPEAT. |