|
|
| 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.
Observed no CFPM at facility during time of the inspection.
PIC stated there are two other employees who are CFPM, but are not working today.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed bags of unwashed produce (lemons, limes, onions) stored above commercially-made deli salads, pre-cooked hotdogs, house-made chili, and cheese, inside the reach-in cooler.
Re-arrange so that unwashed produce cannot contaminate RTE foods.
EHS provided facility with storage order guide to use as a visual aid for the correct storage order.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 one container of house-made chili that was date-marked with a prep date of 4/26. PIC stated this food product is frozen then thawed. PIC confirmed 4/26 was the date it was prepared, but was unsure of when it was taken out of the freezer to thaw.
CDI: PIC voluntarily discarded chili.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one food employee actively building an order at the make table, without a hair restraint.
Any employees engaging in food prep shall have a hair restraint to prevent contamination. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed a wet wiping cloth stored directly on the cutting board next to the make table.
Keep in-use wiping cloths in properly concentrated sanitizer buckets. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 two boxes of single-serve cups (one plastic, one styrofoam) stored directly on the floor in front of the dry storage area.
Keep all single-serve articles off of the floor to prevent contamination.
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed two handfuls of single-serve plastic forks stored upright, with the handles down, at the make table.
Keep single-serve utensils stored inverted, so that the contact is made with the handles, and not the food-contact surfaces. |
|
49
|
0
|
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 soiled gaskets in lowboy cooler.
Increase cleaning frequency. |
|