| 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 CFPM at facility during time of the inspection. Facility is under transitional permit, and still have time to get CFPM at the facility. PIC stated that her ServSafe expired last September, and her boss is planning on having her get re-certified.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for vomiting and diarrhea cleanup for employees to follow. PIC stated they had bodily fluid cleanup kit, but was discarded and the owner ordered a new kit which they are waiting to receive.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed chemical dish machine reading 0ppm of chlorine sanitizer after 4 runs, which included PIC changing out the chlorine bucket to a brand new one and priming the sanitizer. PIC stated Auto-Chlor visited recently and they had no issues.
PIC contacted owner to have repairman come out again to check on the dish machine. PIC was told to only utilize the 3-compartment sink (which they use QUAT sanitizer) to wash/rinse/sanitize all of their multi-use utensils and equipment.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed an unlabeled container storing white powder on the counter above the lowboy freezer. PIC stated this white powder is fryer cleaner.
CDI: PIC labeled container as "fryer cleaner." |
|
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 one food employee building pizzas for an order at the make table, without a hair restraint. Observed one food employee working the fryer without a hair restraint.
All employees actively engaging in food prep shall use an approved hair restraint (hat, hairnet, visor) to prevent physical contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed a couple stacks of single-use paper boats stored right-side up, without a protective barrier, above the sauce table next to the fryers.
Keep all single-use articles in it's protective package or stored inverted 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 rusted shelves on clean dish rack. Observed damaged shelf underneath a prep table holding shelf-stable tomato sauce and large containers of oil. Observed torn gasket in reach-in freezer 2. Observed damaged shelf inside the WIC. Observed damaged shelf on the rolling rack holding only dough.
Repair/replace all items mentioned above.
4-502.11(C ) Maintain air thermometers in good repair and accurate.
Observed the digital thermometer of the reach-in cooler (only holding dough) reading 31.7F, although EHS observed ambient air temp was actually reading 61F. PIC stated she noticed this today and already put in a work order to have reach-in cooler looked at by repairman. |
|
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.
Observed soiled gaskets and soiled interior walls of the lowboy freezer. Observed heavy debris buildup on chemical storage racks next to the 3-compartment sink.
Increase cleaning frequency. |
|
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 cracked floor tiles throughout the facility. Observed bottom of FRP wall in the hallway falling off. Observed missing tile on the baseboard in the hallway. Observed damaged ceiling tiles in dish room, tearing apart. Observed bulging floor inside the WIF.
Repair/replace all items.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed black buildup on the wall behind clean dish rack. Observed heavy dust buildup on vents and ceiling tiles in the hallway. Observed oil buildup on ceiling tiles throughout the facility. Observed dust buildup on the fan vents inside the WIC.
Increase cleaning frequency to prevent contamination. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed the light shield for the lightbulb in the can wash/clean dish rack area damaged and falling from the ceiling.
Repair light shield to prevent possible injuries.
6-303.11 Provide required lighting intensity.
Observed insufficient lighting intensity at the can wash/clean dish rack area; EHS observed 3 foot candles at the can wash area, and 5 foot candles at the clean dish rack.
This area is required to have at least 20 foot candles at a distance of 30 inches above the floor.
Obtain more lighting.
Observed one lightbulb out in the hood system above the pizza oven.
Replace with new lightbulb.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee possessions stored on a shelf above beverages for sale, in the dry storage rack.
Keep employee possessions stored away to prevent contamination. |