| 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 in date Food Protection manager certificate at wall of facility; however, PIC available at time of inspection was not available at time of inspection. PIC demonstrated knowledge via answering questions during and after inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands at corner handsink, turn off sink barehanded, and dry with apron on waist due to lack of paper towels. CDI - EHS gathered disposable napkins while awaiting PIC return with paper towels and placed them at depleted handsinks. EHS reviewed handwashing with employees and PIC before continuing. |
|
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 Observed depleted paper towels at rear area and grill corner handsinks. CDI - PIC returned with paper towels prior to end of inspection.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage. CDI - EHS affixed sign to wall. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed two (2) functioning thermometers in kitchen with heavy soils on food contact probes. CDI - EHS sanitized probes during calibrations; EHS discussed proper sanitizing with PIC: thermometers are to be cleaned before storing via sanitzer.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee washing dishes and rinsing them before storing to dry. CDI - EHS demonstrated preparation of chlorine sanitizer bin at approximately 200 ppm (made with available bleach and test with test strips. Soiled dishes were removed from drying rack and placed at drain board for washing rinsing and sanitizing.
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 multiple cold holding items in WIC above 41F at start of inspection; ambient temperature at 45F. Observed TCS foods used in prep (canned akee, cut tomatoes) at prep area for extended periods. CDI - Temperature sensitive ingredients were utilized prior to end of observations. WIC door was closed and ambient temperature fell to proper levels. Keep door of WIC sealed; do not leave open for extended periods.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed three (3) portions of food in WIC (sweet potatoes, collard greens, cooked chicken) and one (1) bin of house jarred sea moss needing date marks. CDI - EHS confirmed dates of preparation of all TCS food items and affixed date marks.
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 . |
|
33
|
0
|
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 two (2) pans of cooked penne cooling at room temperature. Per conversation with PIC, penne had been cooling for approximately 45 minutes. CDI - Penne was rotated to WIC for proper cooling. EHS provided cooling charts to PIC.
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ROP fish in unflushed water of two compartment sink basins. CDI - PIC provided EHS with clean food bin to be filled with water; bin with fish was placed in compartment to be flushed with continuously running cold water. |
|
37
|
1
|
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 two (2) working containers (waffle mix and powdered sugar) with no labels. CDI - EHS labeled containers.
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed approximately eight (8) portions boiled and jarred sea moss with labels with common name, but no additional labels. Utilize labels with all of the required listed information (address, net weight/quantity, etc.) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies at bathroom door/mopsink area. Use approved pest controls/approved pest controller or contractor to control insects and pests. |
|
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 front register employees engaged in minor food prep (plating to go orders) with no hairnets or hats . Provide effective hair restraints as needed. |
|
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 (1) bucket of rags at register area in soapy water. Store in use wiping cloths in sanitizer only. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted prep tables in kitchen prep area. Observed chipping paint at kitchen wooden shelving. Resurface or replace corroded/chipping non food contact surfaces. |
|
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. Observed minor food soils on WIC shelves. Clean as needed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed loose cold water faucet handle at three compartment sink. Repair and maintain plumbing fixture. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management company/landlord to replace missing drain plug. |
|
55
|
0.50
|
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 exposed absorbent material (concrete) at 3 compartment sink flooring. Seal exposed our chipped portions of flooring at waste disposal unit.
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 heavy soils on floors and walls of WIC. Observed heavily discolored ceiling tiles adjacent to grill. Clean or replace soiled floor, wall, and ceiling portions as needed.
Note: Observed sealed holes at back area handsink. Permit amended to show completed transitional item. |