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|
| 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 Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all times of food preparation and handling.
Repeat. 1 pt.
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 various employee beverages being stored on top of back lowboy. PIC stated food prep was about to take place in this area.
CDI - PIC removed drinks.
0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds.
6-301.14 Post a handwash sign at each handsink.
Observed self closing faucet in bathroom unable to provide water flow for at least 15 seconds. Repair or replacement necessary.
Observed both handsinks in kitchen area not baring signs reminding employees to wash hands.
CDI - EHS provided handwashing signs during inspection.
1 pt. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed opened container of milk in prep unit, cut cantaloupe in RIC, and cut honeydew in lowboy baring no label to indicate the date they were opened or prepared.
CDI - PIC was able to verify preparation dates of all items and labeled.
Repeat. 3 pts.
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 . |
|
27
|
0
|
Food additives: approved & properly used |
Yes |
No
|
No |
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P
Observed Ginkgo Biloba, Ashwagandha, Yin Yang Huo, and Sea Moss tinctures on premises for customer consumption. Ginkgo Biloba is seemingly not recognized as GRAS. All other listed additives could not be found on GRAS or 21 CFR.
CDI - Facility has agreed to cease the use of these items at this time. Should evidence that these items are GRAS be presented to EHS, reevaluation of their use may take place.
0 pts. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 various squeeze and shaker bottles not baring labels identifying their contents. Label all working containers to indicate what they are storing.
0 pts. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed front door left ajar during inspection.
CDI - Front door closed.
0 pts. |
|
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.
Observed employees donning bracelets and decorative rings on hands while working with and preparing customer foods during inspection. Ensure all decorative jewelry is removed before handling and preparing customer foods.
0.5 pts. |
|