| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 present at beginning of inspection. CDI - PIC arrived midway through inspection. (0) |
|
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. REPEAT. (1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with food employee reporting agreement but no signed copies available to denote employees have been properly trained and informed to report illnesses. CDI - PIC reviewed policy and had employee sign during inspection. (1) REPEAT.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing towel used to sanitize at in hand sink. CDI- EHS intersected food employee to rinse towel at three compartment sink and only use hand sink for hand washing. (0) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw sausage links stored in reach in cooler at 55F. Food employee stated they were sitting on the counter for seven minutes. Within 18 minutes sausages had only cooled down 1 degree. CDI - EHS instructed employee to move sausages into freezer to quickly cool. Cooling was observed 18 minutes later with a 3 degree change in temperature. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 containers of cereal unlabeled. Please label when stored outside of original container. (0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two door reach in in dry storage area in disrepair. Observed two two-door reach in units in kitchen not adequately holding temperature. One cooler is used for bagels and bread. The other cooler is used for fruit, juices, and salted butter. EHS observed food employee placing cream cheese from front service area in cooler and instructed employee to place in working reach in unit. EHS will follow up to ensure units are repaired due to a potential for storing TCS foods. REPEAT. (1) |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes with wash temperature of 90F. Manufacturer label stated water should be at least 110F. CDI- EHS had employee add hot water until wash temperature increased to 110. (0) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. observed tiling by prep sink broken. Repair. REPEAT. (1)
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 A/C vent accumulating dust in kitchen area. Please clean. |