| 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 certified food protection manager during time of the inspection. PIC showed ServSafe Food Handler Certificate, and EHS educated PIC about needing ServSafe Food Manager Certification. EHS not deducting points since facility received their permit on June 13 of this year and still have time to be in compliance.
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 |
No
|
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
Observed PIC having difficult time mentioning reportable symptoms and illnesses. Facility has employee health poster provided by the county visibly placed in area for all employees to easily see when needing to report. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed PIC donning gloves at the beginning of the inspection without washing hands.
CDI: EHS notified PIC about when it's necessary to wash hands and PIC correctly washed hands. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 multiple TCS food items that were prepped over 24 hours and unlabeled in the deli reach-in cooler.
CDI: Food employee labeled all TCS food items.
REPEAT VIOLATION.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 a container of commercially made (previously canned) tomato paste stored in the WIC date marked as September 3rd. EHS advised why this is a TCS item and can only be kept at a maximum of 7 days.
CDI: PIC voluntarily discarded food item.
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 . |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed a consumer advisory on the menu but no asterisks for any menu items to disclose that the poached egg for shakshuka, lamb chops, or lamb kebabs can be served undercooked.
VERIFICATION REQUIRED within 10 days to make sure that the facility is in compliance. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probe thermometer in the facility. EHS advised PIC on the importance of having a thin probe thermometer.
VERIFICATION REQUIRED within 10 days to make sure facility is in compliance. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 multiple working containers of oils and sauces not labeled.
REPEAT VIOLATION. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed large stock pot stored in the dish room, full of soiled cloths said to be in bleach, reading at 0 ppm. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-801.11 Clean linens shall be free from food residue and other matter.
Observed clean linens visibly soiled. PIC stated that they use a third party to have their linens cleaned.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed multiple plastic pans stacked wet in the clean dish rack.
CDI: Pans were separated to allow proper air-drying. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open during the inspection. Points not deducted since dumpster is a shared receptacle for multiple stores in the shopping center. |