| 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 on duty at beginning of inspection. CDI - PIC arrived 30 minutes after inspection began. Ensure there is always a PIC on duty. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Staff was unable to provide proof of food protection manager certification during inspection. Facility has until 1/22/25 to certify a manager/employee.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go from washing dishes in three compartment sink to handling to go customer food without washing hands in between. CDI - EHS reminded employee to wash hands after washing dishes. Employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed only hand sink in food prep area leaking and quarantined off from use during inspection. Employees have been washing hands in dump sink in the mean time. PIC called plumbing during inspection and the handsink will be serviced by the end of day 8/23. EHS will follow up on 8/26 to verify it has been fixed. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quiches in display case holding above 41F during inspection. CDI - Employee discarded.
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 . |
|
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 probed thermometer on site during inspection. 10 day VR required. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration below 100ppm quat during inspection. CDI - PIC changed sanitizer in bucket.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket being stored on the floor at beginning of inspection. CDI - Employee moved bucket to more appropriate location. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed glass rinser and coffee machine drain hoses below flood level rim in mop sink during inspection. CDI - PIC cut hoses to be 1 inch above flood level rim. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions being stored in conjunction with customer food items during inspection. CDI - PIC moved to appropriate location.
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 food being stored in conjunction with customer food items. CDI - Employee moved to appropriate location. |