| 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 CFPM having passed an ANSI accredited course for Certified Food Protection Managers. Observed no PIC present who had ANSI accredited course for CFPM at time of inspection. Repeat |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
**3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one heavily dented can. The can was voluntarily placed out of service. CDI |
|
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 items stored as clean that have food residues to include: pot and can opener blade. These items were placed to be washed, rinsed, and sanitized. CDI Repeat
**4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. The inner surfaces to the microwave are covered with food residues from previous days operations. The PIC cleaned the microwave. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in a preparation unit are holding above 41F since yesterdays operations, over 4 hours. The PIC voluntarily discarded all the foods. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
**7-102.11 Label working containers of toxic materials such as cleaners and sanitizers, with the common name of the contents.-Pf A chemical spray bottle does not bear an identifying label. The PIC labeled the container. CDI
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Chemical spray bottles are stored over single-use items and next to clean linens. The chemicals were relocated. CDI |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf The preparation unit used for cut lettuce, sliced tomato, dressings, sauces, pastas, deli meats, deli cheeses, etc. is not in working order to maintain TCS foods at 41F or lower. The PIC elected to place a temporary 4 hours TPHC on the unit for each TCS food until the unit is repaired. A verification visit is required and I will return to verify the unit can maintain TCS foods at 41F or lower. If you have any updates about the repair please email sean_morrison@onslowcountync.gov. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. There is a gap at the bottom of the rear exit door where sunlight is visible. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 one ingredient bin with the scoop handle stored inside container and touching the food. Repeat |
|
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. Single-use items stored in a container near pizza preparation area that has food residues and/or debris. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket to the left door below preparation unit (one not working today).
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitting in the large strainer. The PIC voluntarily discarded the strainer. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Detailed cleaning needed to gaskets on refrigerated units, oven, fan guard in walk-in, inside bottom portion of preparation unit, hood system. Repeat |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outdoor dumpster left open when not in use. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. There is dust on ceiling vents and tiles in a few areas. Repeat
**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. Need to caulk main hand sink to the wall. Observed a few damaged floor tiles. Repeat |