|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, roasted bell peppers, sliced ham, chicken wings, and sliced spinach in lowboy/fliptop across from meat slicer between 42F-48F. CDI- PIC moves items prepped this morning to WIC for rapid cooling- states they will monitor food in fliptop carefully once returned, not over-fill containers, and make corrective action where required to maintain the TCS foods at 41F and below. REPEAT. (-3) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
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 bottled margarine on TPHC properly labeled for time, but no TPHC written procedures available onsite. CDI- EHS provides temporary written procedures, attaches official template to inspection. (-0)
TPHC procedure template may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
28
|
1
|
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 can of paint, brush, and molding putty on counter top beside food prep. CDI- PIC moves items away from food preparation. (-1) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed canned olives with dent on top seal stored beside usable can supply. CDI- EHS explains to PIC why dented cans are a potential hazard, and instructs they should be stored away from usable goods. PIC moves dented can to separate area. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple in use utensils stored in 78F water on prep top. CDI- PIC takes utensils out of water, states they will not store in this manner going forward. (-.05) |
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