| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager on duty during inspection. Establishment has 210 days from when the permit was given to get a serve-safe certificate. No points taken.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed hand sink by the dish racks without any soap or paper towels available. (1 pt) |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date marking on any TCS foods in the flip top units. PIC stated that the items came from larger batches in the WIC. EHS observed the larger batches of food items. EHS will make a 10 day verification to make sure dates are being placed on the TCS food items in the flip top units. REPEAT*** (3 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed sauce with heavy cream thawing at ambient temperature. -CDI- PIC placed the sauce in the WIC to be thawed correctly. |
|
37
|
1
|
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 squeeze bottles and containers of spices without any labeling throughout the kitchen. All items that are no longer in their original packaging must be labeled with the common name of the item. (1 pt) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
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 multiple containers of food being stored directly on the floor in the WIC. -CDI- PIC relocated the items so that they were at least 6 inches off of the floor. (1 pt) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several stacks of metal containers wet stacked while being stored as clean. Separate the containers to allow proper air drying. (0.5 pts) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed missing cold water knob on the 3 compartment sink. Replace the missing cold water knob. Establishment has been using pliers to turn the cold water on and off. (0 pts) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee food being stored with customer food in the low boy section of the flip top units. Store employee food away from customer foods. -CDI- PIC discarded the employee food. (0.5 pts) |