| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. Any time that food is being handled and served, a certified food protection manager shall be present. Repeat violation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF County version of Employee Health Policy was provided during last inspection. Not available during inspection. Repeat violation.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 no paper towels or other method for drying hands at food service hand sink. CDI by moving roll of paper towels to hand sink area. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P
Dish machine is working properly, but large stainless steel table prevents dish machine door from properly opening. Need smaller table in this location that will allow dish machine door to properly open.
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 . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service cups to be in part stored without a dispenser or coverage by plastic sleeve. Need to keep these protected so that mouth contact surface of cup is not handled or exposed to sneezes, coughs, etc. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Need max/min thermometer for checking final rinse temperature on dish machine. Need to get this in 10 days or less. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 ceiling vent over 3-compartment sink to be quite clogged with dust. Need to clean this much more frequently so that dust does not accumulate on this vent. |
|
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 employee personal items stored on shelf not separated from food service items. Repeat violation. Find a separate cabinet or bottom shelf where non-food related are stored. |