| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C): Employee on duty does not have food safety certification.
The PERSON IN CHARGE 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. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employee donning gloves without first washing hands. Hands shall be washed once soiled, before donning gloves for food prep. CDI: Employee educated on need for proper handwashing and employee washed hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): No paper towels present at handwashing sink or in restroom. Employee was using a linen towel to dry hands, when washing. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels. CDI: Paper towels provided by the lifeguard staff.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Wet towel, being used as a drying cloth for hands, sitting in bottom of handwashing sink for stand at beginning of inspection. (B) A HANDWASHING SINK may not be used for purposes other than handwashing. CDI: Towel removed. |
|
11
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law (P) (Pf): Barbecue being supplied to stand from Mr. Barbecue in a catering pan. Stand is reheating barbecue to be sold on sandwiches prepared inside of the food stand. FOOD shall be obtained from sources that comply with LAW.P Food from food establishments in states adjacent to North Carolina may be sold within North Carolina if the food establishments are under jurisdiction of the local or state enforcement body in that originating state and approved by the regulatory authority in North Carolina in accordance with G.S. 130A-248(b). To determine the extent of compliance with this Code, the regulatory authority shall obtain reports regarding compliance and compliance history from responsible authorities in other jurisdictions where the food establishments are located. CDI: Barbecue removed from menu and taken home with food employee. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Multiple instances of handling money/food without removing contaminated gloves and washing hands between the two processes. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. CDI: Employee educated, removed gloves, washed hands. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C): Domestic freezer being used to store French fries and funnel cakes in dry storage room. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf): No test strips present for Purell or quat sanitizer.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI: Test strips provided at end of inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C): Dust present on shelving containing retail products. Nonfood contact surfaces shall be clean. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.13 Service Sink (C): Facility does not have a service sink.
(A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.14 Backflow Prevention Device, When Required (P): Hose with pistol grip has been installed at the drainage port of the water heater. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. CDI: Hose removed during inspection. A hose with a pistol grip should not be attached to the drainage port of a water heater for use as cleaning, per plumbing inspections. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Wall needs repair behind grill equipment. Floors, walls and ceilings shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C): Floor cleaning needed in restroom. Wall cleaning (dust) needed in kitchen. Cobwebs present at ceiling/wall in restroom. Floors, walls and ceilings shall be maintained clean.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): No coved base present in stand, dry storage or restroom. In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting low in the following areas (in ftcd): 10-27 at three comp sink and 15-53 in food service/prep area. Lighting shall meet at least 20 ftcd in warewashing areas and 50 ftcd in food prep areas. |