| 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 during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open cans of soda co-mingled with food in low boy cooler and WIC. CDI - PIC discarded items. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled forks, wooden skewers and aprons in hand washing sink next to prep table. CDI - PIC removed items out of hand washing sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed automated paper towel dispenser not dispensing paper towels. CDI - PIC opened dispenser and changed out batteries and provided paper towels. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of lemons stored on top of thawing beef in low boy cooler. CDI - PIC voluntarily discarded lemons and place thawing beef into food container.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed three spray cans of residential use only pesticides in kitchen area. CDI -PIC voluntarily discarded all items. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
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 several different kinds of secondary squeeze bottles without any form of identification throughout kitchen. CDI - PIC labeled all bottles (ketchup, jerk sauce, spicy mayo, sauce, ranch, tartar, fish sauce, oil, and water). |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies throughout kitchen area. Pest control comes quarterly. Increase frequency of visits and removing any remaining litter at the end of the night.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead flies and gnats under cooking equipment and under storage shelves. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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 clear single service bowl used to scoop yellow corn meal. CDI - PIC voluntarily discarded single service bowl.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed clear portioned cup submerged in salsa container in flip top unit. CDI - PIC voluntarily discarded clear portioned cup. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep groves and scores stored clean. CDI - PIC voluntarily discarded two cutting boards |
|
49
|
0.50
|
Non-food contact surfaces clean |
Yes |
Yes
|
No |
REPEAT
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 several food containers with date marking stickers, manufacturer stickers, and glue residue still attached stored clean. CDI - PIC moved items to 3-comp-sink. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
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 overall cleaning needed throughout kitchen and hard to reach areas especially around cooking equipment.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooking equipment that no longer functions being stored in kitchen area along with furniture. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. PIC stated out source cleaning company should be here this month. |