| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No CFSM present at their time of inspection.
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 |
No |
Yes
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf
PIC was not knowledgeable about foodborne illnesses or reportable symptoms or prevention.
CDI - PIC was educated and EHS emailed additions foodborne illness information to PIC.
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC could not provide signed documentation to verify that they have been properly trained on employee health.
CDI - EHS emailed PIC documentation to review with staff and have staff sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed food employee relocated trash can and return to working/moving food inside the RIC Lowboy.
CDI - Gloves were removed and the food employee washed hands.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed produce stored above RTE food items inside the WIC.
CDI - Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed slight build up inside the ice machine.
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
Observed pans only wiped with wet wiping sanitizer cloth in between use. Pans are w/r/s every 2 to 3 weeks per PIC on duty.
CDI - PIC was educated and all pans were moved to the 3 compartment sink to be w/r/s and that baking pans should be w/r/s at least every 24 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed TCS food items (Milk, Heavy cream, almond milk) inside RIC Lowboy in the front food service area above 41F. Ambient temperature was observed at 46F.
CDI - TCS food items were placed inside an ice bath to rapidly cool back to 41F.
TCS food items will be held inside ice bath until RIC is properly maintaining 41F or below.
3 day verification visit required.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed cream cheese (2x) held longer than 7 days inside the WIC.
CDI - Item was voluntarily discarded.
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 |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed pesticides for residential use inside the kitchen. Observed fruit fly trap terro.
CDI - Item was removed from kitchen. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food stored on the floor inside the WIF.
CDI - Items were removed from the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being soaked in water from prep sink and then being used and held on prep areas during inspection. EHS informed PIC that wiping cloths need to be held in sanitizer solution.
CDI - Wet wiping cloth was placed in dirty wiping cloth container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple stacks of plastic containers stacked wet.
CDI - Containers were separated to properly air dry. |
|
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 WIC floors lined with extremely soiled cardboard. PIC stated cardboard is replaced weekly.
CDI - Cardboard to be removed and replaced daily. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drinks and food commingled inside the WIC.
CDI - Items were placed in designated area on the bottom shelf. |