| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
**2-102.12 (A) The PIC shall be a certified food protection manager having passed an ANSI accredited course. No employee present that has passed an ANSI accredited food protection manager course. Repeat |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
**3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over RTE foods under a preparation unit. The PIC relocated the foods. CDI Repeat |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The day of preparation shall count as Day 1 and shall not exceed a Prep + 6 day hold time. -Pf TCS foods prepared over 24 hours ago or opened over 24 hours ago and do not bear date marks. The foods were held less than 7 days and the PIC placed a date mark on the foods. CDI Repeat
**3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P |
|
33
|
0
|
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 Sliced tomatoes were cut 2 hours prior and are above the preparation unit at 61F. The PIC placed the sliced tomatoes in the reach-in freezer to allow rapid cooling to 41F within remaining 2 hours. CDI |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. An ambient air thermometer could not be located in the reach-in freezer. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. There are visible gaps around the rear exit door where sunlight is visible. Repeat |
|
39
|
0
|
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 bagels at the front counter without covers or protection from dust, etc. Ensure the bagels are covered or protected through effective means. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee with a beard working with exposed food without wearing a hair restraint or beard guard. Repeat |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 single-use items stored on the floor in the back storage room. Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The establishment is using a blender labeled for household use only. Repeat |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Sanitizer test strips were not made available. Send a picture of the test strips or an invoice/receipt to sean_morrison@onslowcountync.gov. Verification Required; Repeat |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
**4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Gaskets to refrigerated units and the deep freezer needs detailed cleaning. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
**5-205.15 Maintain a plumbing system in good repair. The Y split connection under the three compartment sink is leaking.
**5-203.14 Backflow Prevention Device, When Required. The water supply shall be protected from the backflow of solids, liquids, or gases. P The Y split under the three compartment sink is connected to hose bibs without backflow prevention. The PIC installed a backflow preventer. CDI |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
**6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. No lighting in the walk-in (used as dry storage), light meter reading 0.2-0.3 foot candles. Need to provide at least 10 foot candles of lighting. |