| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf.
Observed no PIC present at the facility during time of the inspection. Food employee who walked around with EHS is not a CFPM, was unable to answer EHS's questions in regards to sources, processes, temperatures, equipment, sanitizer used for multi-use equipment/utensils, and violations of priority items were observed during today's inspection.
VERIFICATION REQUIRED to ensure there is a PIC or knowledgable shift lead present at all times during operations to ensure facility is in compliance.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at facility during time of the inspection.
Ensure there is a CFPM present at the facility.
REPEAT VIOLATION.
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 |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed Employee Health Policy posters posted on the wall inside the kitchen, but food employee stated that the facility has not trained them on anything in regards to symptoms or illnesses related to foodborne illnesses or requirements for returning to work if experiencing any of the reportable symptoms or illnesses.
EHS provided food employee with updated Employee Health Policy which includes exclusion and restriction flow chart, and advised telling the manager to train all of their staff on Employee Health and sign once training has been provided.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Observed an employee's coffee drink cup stored inside standing thawing cabinet/proofer at the make line inside the kitchen, while actively thawing frozen macarons inside the unit.
CDI: Drink was removed to prevent contamination. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed a handsink inside the kitchen and handsink inside the unisex restroom both without handwashing signs.
CDI: EHS provided food employee with handwashing signs both in English and Spanish. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed case of unwashed onions stored in same box as packages of shredded mozzarella cheese on a cart inside the WIC.
Keep RTE foods stored above or separate from unwashed produce to prevent contamination.
EHS provided food storage order guide for reference.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 cambro of hotdogs stored inside one of the lowboy coolers inside the kitchen cold holding above 41F (see temp chart). Food employees stated that they had not removed this food item from the cold holding unit at all today.
CDI: Food employee voluntarily discarded hotdogs.
Observed cambro of deli ham stored inside the same unit, cold holding above 41F (see temp chart). Food employees stated that they made a whole batch of ham and cheese sandwiches with this food item, around an hour prior to EHS's observation.
CDI: Food employee moved cambro of deli ham into the WIC (with lid removed) to rapidly cool down.
Observed "honey cheese mochi pancake," "cream cheese walnut bread," and "garlic cheese bread" all held out at room temp in customer self-serve area. EHS observed these items are not included on their TPHC form and were not time-stamped.
CDI: EHS explained to food employee on why these food items need to be held either on TPHC or under refrigeration, and food employee time-stamped these food items as they were prepared within the alloted 4 hour time frame.
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 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 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)
Observed a cambro of hotdogs and a cambro of deli ham both without date labels, stored inside a lowboy cooler inside the kitchen. Food employee stated that the package of hotdogs were opened on sunday, and package of deli ham was opened today.
CDI: Food employee created date labels for both TCS food items.
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
|
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 spray bottle of windex and a spray bottle of disinfectant stored on top of single-use sleeves for baked breads and pastries.
CDI: Food employee removed the bottles to prevent contamination. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
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 cases and stacks of french macarons, sheet cake, and other baked goods stored directly on the floor inside the WIF. Observed 4 buckets of Bavarian cream stored directly on the floor by the prep tables inside the kitchen.
Keep all food off of the floor to prevent contamination. |
|
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 food employee actively engaging in food prep without a hair restraint.
Ensure all employees engaging in food prep have some sort of hair restraint to prevent contamination. |
|
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 wet wiping cloths stored directly on countertops of prep tables throughout the facility.
Ensure all wiping cloths are stored inside properly concentrated sanitizer. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips to test the chlorine sanitizer used for multi-use equipment at the 3-compartment sink.
CDI: Food employee was able to find test strips before EHS was finished typing up report. Ensure employees are able to locate sanitizer test strips at the facility. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed soiled employee's apron stored directly on the faucet head of the prep sink located next to the 3-compartment sink.
Keep soiled aprons stored in separate area to prevent contamination.
REPEAT VIOLATION. |