| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty at time of inspection. PIC demonstrated knowledge by answering relevant questions during and after inspection and by having no priority violations at time of inspection. CDI - Certified food protection manager returned prior to end of inspection. REPEAT.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed one (1) pot of water stored within basin of handsink at start of inspection. CDI - EHS dumped unused pot of water at 3 compartment sink and rotated to available drying rack. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) container of recently prepared Alfredo sauce in WIC with plastic wrap. Alfredo sauce was observed cooling at insufficient rate. CDI - EHS removed plastic wrap and stirred Alfredo sauce actively to improve cooling rate.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 one (1) squeeze bottle of oil at and grill line with no label. CDI - EHS station labeled bottle. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed three (3) unopened but heavily cracked containers of commercial pesto sauce stored in standing reach in freezer. Cracks were such that food was exposed to potential contamination. Per conversation with PIC, pesto was being held for credit from supplier. CDI - PIC delegated task of setting cracked pesto containers away from safe and intact containers while awaiting credit. Store damaged food packages separate from those that are safe to use while awaiting supplier credit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (plating food, marinating cooked shrimp) with woven bracelet on wrist. Remove all jewelry from hands, wrists, and fingers prior to food prep. |
|
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 three (3) in use wiping cloths at cutting boards and prep tables. CDI - Food employee remade a bucket of concentrated sanitizer to store wiping cloths from properly concentrated 3 compartment sanitizer bin. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
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 one (1) recently delivered bag of bagged clean linens stored directly on floor of kitchen. CDI - EHS elevated bagged clean linens to storage space on top of unused alto Shaam. |
|
55
|
0
|
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 minor dust accumulating on ceiling and wall closest to vents. Clean floors and walls as needed to prevent dust accumulation. |