| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC during start of the inspection. Food employees present were unable to answer all of EHS's questions in regards to food sources, TPHC, and foods being prepped. Food employees stated that the PIC was out running errands for the store and would return shortly.
CDI: PIC arrived on-site shortly after EHS's arrival. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility at the start of the inspection.
CDI: PIC who is a CFPM arrived on-site not long after EHS's arrival.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed two out of four employees working in the kitchen wash their hands properly at the handsink, then turn faucets off without a protective barrier.
CDI: PIC had employees re-wash their hands correctly and re-iterated handwashing procedures to employees. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed numerous multi-use plastic containers/cambros/pitchers with old stickers still in-tact, stacked and stored on the clean dish racks.
CDI: PIC removed all stickers and placed in dish room to be re-washed/rinsed/sanitized.
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 . |
|
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
Observed 2 full hotel pans of skewered hotdogs and mozzarella cheese sitting out at room temp, temping above 41F (see temp chart). Observed 1 full hotel pan of skewered cheese sitting out at room temp, also temping above 41F (see temp chart). These items are not held on TPHC. PIC stated these are going to be prepped after food employee is done prepping current batch of skewers, and stated they had these pans out at room temp for almost 2 hours.
CDI: EHS allowed PIC to move all pans not actively being utilized for prep, into the RIC and RIF so that they were not left out in the temperature danger zone.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TCS food item held on TPHC for 4 hours (boba). EHS observed the start time of when the boba was put on TPHC of 2:00PM was labeled. PIC stated they were unaware of a TPHC form for written procedures to hold boba on time.
EHS was out of printed TPHC forms, so EHS will email a TPHC template to PIC's email for PIC to fill out and print to have readily available at the facility.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
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 a food employee packaging food for orders without a hair restraint.
Ensure any employee engaging in food prep has a hair restraint to prevent contamination. |
|
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 one sanitizer bucket full of QUAT sanitizer reading below 50ppm, stored at the make line.
CDI: PIC dumped out the bucket of sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed a sanitizer bucket full of in-use wiping cloths in QUAT sanitizer stored directly on the floor, underneath a prep table at the make line.
Keep all sanitizer buckets off the floor to prevent contamination. |
|
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.
Observed a large box of single-serve boba tea cups stored directly on the floor behind the register area. Observed a stack of single-serve articles stored directly on the floor of the dry storage area.
Keep all single-serve articles off of the floor. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed a missing ceiling tile next to the hood system.
Replace missing ceiling tile or obtain a non-absorbent cover for missing ceiling tile to prevent entrance of pests. |