| 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 manger onsite. **REPEAT**
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
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 employee beverages stored in lowboy unit above facility food. **REPEAT** |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that dish machine sanitizer concentration was at 0ppm. Facility had used dish machine that day. CDI- PIC replaced sanitizer bucket and sanitizer was dispensed at 100ppm. Dishes were rewashed with sanitizer at correct concentrations.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates in clean dish storage area with visible food debris present. Observed measuring cups with visible sticker residue present, dishes were stacked so that the food contact surface was touching the sticker residue. Observed mixer bowl stored as clean with visible food debris present. **REPEAT** -3-
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
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 two containers of cooked tomatoes with prep dates of 11/07 and 11/12 in the back kitchen lowboy. Observed ham quiche with a date mark of 11/12 and a spinach quiche with a date mark of 11/15. PIC stated that the quiches were taken out of the freezer yesterday (PIC took them out) and the employees did not label the pans accordingly. CDI- PIC voluntarily discarded the cooked tomatoes. EHS allowed PIC to date mark quiches with correct date. SEE COMMENTS. **REPEAT**-1.5-
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility serving cold smoked salmon on toast with no consumer advisory present on the menu. Further information about the cold smoked is needed to determine if the product is considered fully cooked. EHS will make verification visit within 10-days. Facility may be required to add a consumer advisory to the menu item. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed window cleaner stored with food items on bottom of prep unit. CDI- PIC relocated the cleaner spray. -0- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food in the kitchen without the use of a hair restraint. -0- |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in a sanitizer solution of 50ppm of QUAT. CDI- Food employee refreshed sanitizer water at 200ppm. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility did not have chlorine test strips for the dish machine. 10-day VR. |