| 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.
Observed no CFPM onsite during inspection. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink.
CDI- Paper towels brought to dispenser. (-0) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed white rice in steamwell at 79F.
CDI- Rice voluntarily disposed of. EHS explains dangers of improper HH temperatures; particularly for cooked grains like rice. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several TCS foods in WIC without date mark (pork, bottled dressings, garlic mayo, cooked onion, chimichurri)
CDI- Employee dates all items. (-1.5) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC. Start temps and time labels were in compliance. (-0)
CDI- EHS provided forms.
Spanish version here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
English version here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
No |
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed two thermometers onsite- one thick probe, and one thin probe without batteries. Restore thin probe thermometer batteries.
EHS will make return visit within 10 days to verify functional thin probe thermometer onsite. (-0.5) |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in back kitchen area. No substantial infestation or contamination to food observed. EHS advises establishing regular pest abatement service at earliest opportunity. No points taken for transitional permit item. (-0) |
|
39
|
0
|
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 bags of uncooked rice on floor.
CDI- Rice brought off floor. (-0) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
10 DAY VR.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed chrlorine tests strips but none for quat, which is the sanitizer set up at 3 comp sink dispenser.
EHS will make a return visit within 10 days to verify test strips. EHS test kits demonstrates compliant sanitizer concentration during inspection. (-0.5) |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
Observed large amount of trash bags and recyclables in back of kitchen, blocking access to back door. Remove blockage and restore access to egress route. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed untreated wood wall attachments in back of kitchen which are not smooth, cleanable, or nonabsorbent. No points taken for transitional permit condition item. (-0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee cellphones on dry storage racks and prep counter.
CDI- employee phones removed from food storage and prep areas. (-0) |