| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Establishment was operating with no sanitizer. PIC must ensure rules of food safety are met. CDI - PIC educated on PIC duties. 0 pts.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have ANSI food protection manager certification. PIC must have active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee handled raw Philly steak with gloves, discarded gloves, and then donned new gloves to handle RTE foods without washing hands in between. Employees must wash hands when switching from handling raw animal foods to RTE foods. CDI - Employee educated and he washed hands. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 2 hand washing sinks in the kitchen were missing paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispensers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-comp sink measured 0 ppm. Quat bucket attached to dispenser was empty. CDI- PIC bought bleach at store beside establishment and made 100 ppm solution in sink to use until truck comes with quat sanitizer. PIC given chlorine test strips to check bleach sanitizer. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer and 9 food pans stored as clean still had food residue on them. Food-contact equipment and utensils must be cleaned to sight and touch. CDI Items moved to 3-comp sink to be re-washed.
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 |
No
|
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) pans of cooked chicken and cooked steak in walk-in cooler were missing prep date labels. Cut lettuce and cut tomatoes also missing prep date labels. PIC was unsure what day the meats were cooked. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC discarded chicken and steak. PIC placed date labels on pans of lettuce and tomatoes.
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 . |
|
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 Degreaser stored above prep table. Fryer cleaner stored above ketchup. Do not store toxic chemicals above food, prep tables, or clean utensils. CDI - PIC moved chemicals to proper location. 0 pts. |
|
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. Bottles of water and oil by grill were not labeled. All working bottles of food that isn’t readily identifiable must be labeled. 0 pts. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf No sanitizer at establishment. Sanitizer must be available at all times for ware washing. CDI - PIC bought bleach at the store and sanitizer solution was made at sink during inspection. PIC given chlorine test strips to use. // 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Clean exteriors of cooking equipment and shelves throughout. Clean these areas more frequently. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Clea grease buildup on floor and wall behind cooking equipment. 0 pts. |