|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility.
Ensure there is a CFPM during all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed coconut milk and coconut cream cold holding above 41F in the 2-door lowboy freezer/cooler combo. PIC stated she had not had the coconut milk out recently, but the doors have been frequently opened and closed. Ambient air temp was 48F and did not drop after 20 minutes had passed.
All milk cartons and pans of coconut cream were moved into the standing RIC, and EHS advised contacting technician to check on the cold holding unit for repairs. Facility not to hold any TCS food items inside 2-door cooler portion of the cold holding unit until repairs have been made and unit is able to maintain proper temps for TCS foods.
Cooler dropped temperature to 44F while EHS was still on-site.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employee actively building acai bowls without the use of an approved hair restraint (hat, beanie, visor, hairnet).
Ensure all food employees actively engaging in food prep have some sort of hair restraint to prevent contamination. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted.
Observed stacks of cleaned/sanitized plastic pans stored right-side up on the clean dish shelves.
Keep cleaned/sanitized pans stored inverted to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 a case of single-serve plastic bowl lids stored directly on the floor next to the compost bin.
Ensure all single-serve articles are stored off of the floor to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed base of sink faucet damaged and falling off the 3-compartment sink.
Repair sink faucet. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed chips in the wall at the 3-compartment sink, exposing un-smooth material underneath.
Repair so that surfaces are smooth and easily cleanable. |
|