| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. 2 employee drinks observed on prep tables at beginning of inspection. Employees must store personal beverages separately from food or food prep surfaces, such as a low shelf. REPEAT |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee went from washing dishes to donning gloves and handling chicken without washing hands first. Manager arrived during inspection and began moving containers of food without washing hands first. Employee went from breading raw chicken without gloved hands and then discarded gloves, but didn’t wash hands before pulling the cooked chicken from the fryer. Employees must wash hands before food prep or before donning gloves. Employees must wash hands between working with raw animal foods and ready-to-eat foods. CDI - Employees educated on when to wash hands and they did so upon request. REPEAT |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Pans were air drying in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC removed pans from hand sink. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 2 hand washing sinks. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at both hand washing sinks. REPEAT |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above RTE sauces in walk-in cooler. Raw animal foods must not be stored above ready-to-eat foods. CDI - PIC moved raw chicken to bottom shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of rice, pan of cole slaw, and pan of Mac and cheese in sandwich cooler top were 45-48F. TCS foods in cold holding shall measure 41F or less. Items were doubled panned. CDI - PIC moved items to walk-in cooler to cool down. 0 pts.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Pan of Cole slaw in walk-in cooler was prepared on 11-13 and had still not been discarded. Rice, Cole slaw, and Mac and cheese in sandwich cooler top were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Cole slaw discarded. PIC placed prep date stickers on items in sandwich cooler.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 2 pans of raw chicken measured 58-60F. PIC stated they finished prepping the chicken and placed it here 10 minutes ago. Use walk-in cooler to cool TCS foods after preparation. Do not use sandwich coolers to cool TCS foods after preparation. CDI - PIC moved raw chicken to walk-in cooler to continue cooling.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Employee was prepping raw chicken in 3-compartment sink. Use prep sink instead of ware washing sink to prepare food. 0 pts. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Clean bottom of raw chicken cooler. 0 pts. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak present at pipe from prep sink. Repair leak. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on prep table. Store personal items in a separate location. REPEAT |