| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (Pf) Multiple Priority (P) violations noted on today's inspection & no Certified Food Protection Manager present during inspection. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis and Critical Control Point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority items during the current inspection, or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: REHS education; educational materials provided to Person in Charge. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) There is not anyone on staff with certified food protection manager certificate. The person in charge (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. REPEAT. |
|
3
|
2
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) PIC could not locate employee health policy during inspection. The permit holder shall require food employees and conditional employees to report to PIC 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 PIC to reduce the risk of foodborne disease transmission. CDI: PIC given copy of employee health policy during inspection. REPEAT. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) PIC could not locate copy of vomit/ diarrhea cleanup plan. 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. CDI: Vomit/ diarrhea cleanup plan given to PIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Meat slicer found with accumulation of debris on blade. Tongs at hot hold station are not being cleaned every 4 hours. PIC stated tongs are cleaned each evening. PIC stated tongs were placed at hot holding station at 11:00 am. If used with time/ temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. CDI: REHS education; meat slicer was cleaned & tongs taken to 3 compartment sink to be rewashed, rinsed, and sanitized by 3:00 pm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Goat and chicken meat cuts were temping in meat display at 44-46 F. Ambient air of unit was 41-50 F. PIC stated items were placed in display cooler around 11:00 am. Cooler was also under defrost cycle during inspection. Time/ temperature control for safety food shall be maintained at 41 F or less. CDI: Meats were moved to walk in freezer and cooled to 30 F by 2:30 pm. REPEAT, but left at half due to different item noted in last inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Disinfectant spray was hanging from rack above prep sink in meat prep room. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single service and single-use articles. CDI: Disinfectant moved to chemical shelf in back. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Meat market cooler was holding at an ambient air temperature of 41-50 F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. Ideal ambient temperature should read around 35-38 F. 24-hour VERIFICATION REQUIRED. Contact Daygan Shouse at (336) 362-3669 when meat display cooler is working properly. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Right drainboard of right prep sink in meat prep room is rusted. Top wheel of meat slicer is rusted. Equipment shall be maintained in a state of good repair and condition. REPEAT, but left at 0 points due to different item noted from last inspection. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed on fan guards in produce cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude the accumulation of soil residues. REPEAT, but left at 0 points due to different item noted on last inspection. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Using Drain Plugs (C) Garbage dumpster is missing a drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Floor cleaning needed underneath fryers and at food prep station, warewashing area, floor of produce walk in cooler, and on floor by handwashing sink in meat room. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT. |