| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site did not have ANSI accredited certified food protection manager certification. Facility recently permitted and has 210 days from initial permitting or 1 point dedication.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinsing container at handwashing sink. Repeat.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap missing from handwashing sink on prep line. CDI,
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels at 2 handwashing sinks in kitchen. CDI, towels supplied. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed potatoe sauce and vegetable cooling in deep containers in walk in cooler between 43-48 degrees F from proper day. CDI, foods voluntarily discarded. Repeat.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed several containers or rice and sauce held on racks and table below 135 degrees F. Operator stated they keep extra items out for service. Time as a Public Health Control discussed as possible option as they stated keep for several hours . CDI, TPHC procedures completed while on-site for items such as tomato paste, rice, sauce, noodle and shell egg. Observed TCS items in hot holding case below 135 degrees F. CDI, items relocated to reheat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cook top cleaner stored next to produce. Observed bleach stored on shelf above prep sink and bleach stored over clean linen on rack. CDI, chemicals relocated for proper storage. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed potatoe sauce and vegetable cooling in deep containers in walk in cooler between 43-48 degrees F from proper day. CDI, foods voluntarily discarded. Repeat.
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
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 . |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed large containers of foods thawing at ambient room temperature . CDI, foods relocated to walk in cooler to thaw under refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
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 several containers of spices not labeled. Improvement made since previous inspection. Points not escalated . |
|
39
|
1
|
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 several containers of food defrosting on floor in kitchen. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several bowls and containers without handles used as scoops. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoops stored in standing water below 135 degrees F. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack. Repeat.
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 clean equipment stored on ground. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - observed chlorine used as sanitizer today at 3 compartment sink but no chlorine sanitizer test strips available. Vr required. Improvement made points not escalated today. |