|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core;Food protection manager was not available during the inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), (B), (C), and (E); Priority; Policy unavailable onsite today.
(A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms:
(a) Vomiting,P
(b) Diarrhea,P
(c) Jaundice,P
(d) Sore throat with fever,P or
(e) A lesion containing pus such as a boil or infected wound that is open or draining and is:
(i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager. All employees signed during inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11; Priority; Observed dried food residue on in-use cutting boards. Observed dried food debris on band saw. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food), equipment, food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11; Priority; Observed sanitizer bucket stored on food prep sink drain board. Poisonous or toxic materials shall be stored so they can not contaminate food , equipment, utensils, linens, and single service
articles by:
(A) Separating the poisonous or toxic materials by spacing or partitioning; P and
(B) Locating the poisonous or toxic materials in an area that is not above food , equipment, utensils, linens, and single service
articles or single use articles- all items placed in designated area.
Criteria 7-204.11 ; Priority;
Observed chorine sanitizer residual greater than 200PPM. Chlorine sanitizer shall register 50-200PPM. solution diluted. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11; Core;Observed employees in kitchen preparing food and handling food utensils without wearing hair restraints.
Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean food , equipment, utensils, linens, and single service articles or single use articles. Obtain hair restraints. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15; Core; Observed pipe leaking under hand sink.
A plumbing system shall be:
(A) Repaired according to law and
(B) Maintained in good repair.
Repair pipe. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Core; Observed a buildup of dead bugs and thick residue on the floor under rack next to hand sink. Observed meat juice on floor inside walk in. Physical facilities shall be
cleaned as often as necessary to keep them clean.
6-501.114 Core; Miscellaneous items stored in a cluttered back room.
Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no
longer used; and
(B) Litter. Remove any items that are not essential to daily operation |
|