| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF
Observed no PIC at EHS's arrival. Shift lead present was unable to answer all of EHS's questions.
CDI: PIC arrived to the facility shortly after.
Ensure shift leads are trained and knowledgable on facility's processes and procedures in a case when PIC has to step out to run errands for the facility and has the resources in case of an emergency. |
|
2
|
0
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the start of the inspection. Shift lead present had Food Handler's Certification from an accredited source, but is not a Certified Food Protection Manager.
CDI: PIC who arrived to the facility shortly after, is a CFPM and certification is active and has not expired.
REPEAT VIOLATION.
*Note: Although a repeat violation, not deducting points since CFPM arrived shortly after EHS's arrival.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign posted at the handsink behind the coffee counter area.
CDI: EHS provided PIC with handwashing signs created by the county. |
|
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 multiple TCS food products (two containers of spinach, multiple cartons of almond milk, multiple cartons of coconut milk, multiple cartons of chocolate almond milk, and coconut cream) cold holding above 41F (see temp chart) inside one of the reach-in coolers at the make line. EHS observed ambient air temp of the unit was temping 55F and the lowest the unit dropped to was 51F. EHS also observed heavy ice buildup on the left side interior wall of the unit. PIC stated they do not conduct temperature checks throughout the day on their cold holding units.
PIC voluntarily discarded all TCS food products temping above 41F, as length of time all TCS food products have been cold holding above 41F is unclear. PIC contacted owner to let them know of the situation to reach out to repairman to check on this unit.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
Observed 3 carafes of TCS food products (oat milk, half and half, whole milk) holding at room temp on the counter of the coffee station area. PIC stated facility does not hold any items on TPHC, and stated they just recently started holding these carafes out at room temp. PIC stated these carafes were placed on the counter at 7:00AM this morning.
EHS went over TCS food items needing to be cold held at 41F or below, or set out at room temp on time by approval from EHS for TPHC procedures. PIC stated she will speak with the owner and see if they want to hold these carafes on TPHC for 4 hours.
CDI: PIC dumped out carafes.
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
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed opened containers of milk in two reach-in coolers at the make line, without date labels. PIC stated that some of the containers of milk were opened this morning and will get used before shift change, but some were opened last night.
EHS advised food employees get into the habit of date-marking all milk containers once opened, just in case they have a slow morning and the milks do not get used within the 24 hour time frame.
CDI: PIC had food employees date-mark all opened containers of milks.
REPEAT VIOLATION.
*Note: Although repeat violation, EHS not deducting full points today since EHS observed milks were being constantly used throughout the time of the inspection for today's orders. If observed as a repeat violation during next routine inspection, full points will be deducted.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed garage door at the front of the dining room kept open during the length of the inspection, with no equipment installed above garage door to prevent entrance of pests. Permit conditions specifically state "This FOOD ESTABLISHMENT, when providing an open-air atmosphere by use of garage doors, open wall or other means to a dining area, must provide approved equipment or other effective means to prevent /deter the ingress of insects, rodents or other public health pests."
Facility shall obtain an air curtain or some other sort of equipment to prevent constant entrance of pests.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed numerous flies throughout the facility. Observed groups of fruit flies in banana boxes and lime box in the back prep room.
Contact pest control company to control insects/pests at facility. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed two large, unlabeled buckets stored underneath the 4-compartment prep sink at the make line. PIC stated that the bucket on the left is where they keep clean linens and the bucket on the right is where they store soiled linens.
EHS advised PIC to keep both buckets labeled so that all employees are aware of which linens are clean and which linens are soiled, and to keep clean linens stored off of the floor to prevent possible contamination from the soiled multi-use blenders and utensils that are constantly being rinsed off at the 4-compartment prep sink. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed an igloo cooler stored on the floor in the back prep room, storing whole milk jugs. PIC stated they have been temporarily keeping these in this cooler while waiting on repairs to be made for their standing RIC. PIC stated they fill it up with ice once observed that all the ice has melted. EHS observed whole milk was temping at or below 41F (see temp chart).
EHS explained that igloo coolers are not commercially approved equipment and facility cannot use it as a temporary cold holding unit.
CDI: PIC moved whole milk jugs to another cooler, and EHS explained to PIC to remove igloo cooler from facility.
4-501.11 Maintain equipment in good repair.
Observed standing RIC in the back prep room out of order. PIC stated there is a work order in to have it repaired, and do not have an estimated time for when repairman will arrive. EHS observed there were no TCS food items stored in this unit. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed pool of water on the floor at the make line near the 4-compartment prep sink. PIC stated the prep sink has been leaking recently and that is why they get a pool of standing water there.
Repair water leak under prep sink. |