|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 and having no priority risk factor violations. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
16
|
1.50
|
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 multiple (greater than eight) utensils (bins, metal pans, spoons, etc.) with food debris on food contact surface stored as clean. Observed three (3) plastic bins with label and tape residue on non food contact surfaces stacked to create a food contact surface contaminant. CDI - EHS removed washed produce from center bin of 3 compartment sink and demonstrated cleaning and preparing of wash, rinse, and sanitizer basins of 3 compartment sink. Unclean dishes were placed to soak within wash basin.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 four (4) TCS items in cold holding (broccoli and bagged chicken portions in grill drawer, thawing green beans in WIC, noodle bowl at prep table.) with no date marks. Per conversation with PIC, TCS foods had been prepared the previous evening. CDI - EHS affixed date mark to grill drawer exterior and to each portion of food (noodles and green beans) in WIC.
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 |
|
37
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
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. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) dented can of tomato ketchup in dry storage locker. CDI - EHS informed PIC and informed of need to separate out damaged packaged food items to be held for recall. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed PIC with wrist watch on and no effective hair restraint during food prep (reheating dumplings, chopping vegetables, etc.) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut cabbage half stored in bin of unwashed cabbage in WIC. CDI - EHS separated cabbage from unwashed produce and set aside to be washed with other soaking produce. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 two (2) containers of food in WIC (pickle bin and fermented black beans) with spoons with handles contacting food. CDI - EHS removed spoons from food containers without making barehand contact. Soiled spoons were placed to soak in 3 compartment sink wash basin.
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. |
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