| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11(D)(K)(P)PIC shall ensure rules in the code for food safety and handling are met. -Pf. PIC failed to ensure employees are effectively cleaning hands when preparing foods for customer consumption, failed to ensure multi use equipment was being cleaned and sanitized properly, and failed to ensured written procedures were being implemented as required. VERIFICATION REQUIRED.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
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 during entire inspection.
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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves without washing hands after handling personal phone. CDI- PIC had employee dispose gloves and properly wash hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap for handwashing at server sink. CDI- PIC had soap placed at sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in dish pit area. CDI- PIC placed paper towels on top of dispenser. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two meat cleavers visibly soiled with food debris and residues stored as clean on knife magnet. CDI- PIC removed items to be w/r/s. *REPEAT*
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine solution. PIC contacted different manager to have machine serviced. CDI- PIC had employee prime unit after changing containers of sanitizer. Dish machine at 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
23
|
3
|
Proper date marking & disposition |
No |
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 containers of snow crab legs throughout facility, large plastic pan of crawfish in flip top and WIC without a date prepared on 5/27. PIC stated that when days are slow and items are left over food is removed from units to be held in WIC. CDI- EHS discussed proper date marking procedures with PIC. PIC had date of original prep placed on containers. *REPEAT*
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 items corn, potatoes, and chicken wings held on TPHC without time stamps and incorrectly marked for times from previous day. CDI- PIC had times place for items due to knowing when items were prepped on today. *REPEAT* |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed container of frozen raw fish being thawed on prep counter. CDI- PIC had employee remove container to thaw in WIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen, cook line, and dish pit area. EHS discussed need for pest control to be contacted with PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oranges and corn stored on floor of WIC, frozen seafood stored on floor of WIF. PIC stated that facility had not received a delivery since Friday 5/23, had employee remove items from floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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 scoop for rice stored in container of water temping at 73F. PIC removed utensil to be w/r/s and EHS discussed proper in-use utensil storage. |
|
45
|
0
|
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 box single service trays and napkins stored on floor of dry storage hallway. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used to warm butter on server line adjacent to expo window. EHS discussed household use equipment versus commercial use equipment with PIC. *REPEAT*
4-501.11 Maintain equipment in good repair. Observed fan of WIC leaking water onto shelf and floor. PIC had employees relocate food to prevent contamination. |
|
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 heavy food residue accumulation on wall and vents of hood system, shelf above expo with dust accumulation, and the floor of WIF with heavy ice buildup at entrance of unit. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles in server/expo area and above ice machine.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter due to boxes, tools, and equipment not necessary for operation being stored adjacent to ice machine and on prep tables near mop sink.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and heavy liquid debris throughout kitchen under and behind equipment. Increased cleaning frequency needed. *REPEAT* |