| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
Multiple repeat violations on inspection report. PIC shall be able to demonstrate knowledge and shall have active managerial control of kitchen area.
NO CFPM PRESENT AT TIME OF INSPECTION. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Observed PIC rinsing wash cloth in hand sink. A handwashing sink shall only be used for hand washing purposes only.
CDI - Coached PIC on proper use of hand sink. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
At the time of inspection, observed egg rolls,and general chicken not labeled with a date. All TCS food items held longer than 7 days shall be labeled with a date and discarded after 7 days.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
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
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Observed sugar near cook line not labeled with common name of food. Ensure to label all food with common name once removed from its original packaging. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
- Observed food items stored on floor in WIC. All food items shall be stored at least 6in above the floor.
3-307.11 Miscellaneous Sources of Contamination (C)
Food stored in refrigeration does not have a covering across containers. Ensure to cover foods to prevent miscellaneous contamination.
3-305.12 Food Storage, Prohibited Areas (C)
Rice and soy sauce stored under prep sink. Ensure to store food where it is protected from potential splash/drip.
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Observed several wet wiping cloths stored on prep counter. All wet wiping cloths shall be stored in sanitizer 50-100 ppm chlorine. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (C)
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf
No sanitizer present during time of inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
At the time of inspection, vent hood has grease build up. Ensure to maintain cleaning frequency to prevent buildup. |