| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
The PIC was unaware of some food safety knowledge, is not a certified food protection manager, and had priority violations during this inspection. Review the answers to the questions emailed after the last inspection. Repeat
Within 10 days, contact health department at 252-497-8989 or dyarbrough@jonescountync.gov or other appropriate trainer to schedule training on specific activities.
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
There is no certified food protection manager present. One must be present during food preparation and service.
2-102.12 (A) Certified Food Protection Manager (C) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Do not block access to hand washing sinks. There is a storage shelf unit in front of the hand washing sink in the employee's toilet room. Corrected by PIC moving the shelving unit from blocking the sink.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Observed RTE food stored under raw shell eggs in the reach-in. PIC corrected by moving eggs to the bottom of the reach-in. Repeat.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Keep food covered in storage. PIC corrected by discarding uncovered egg patties (3).
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
The wrong sanitizer was being used at the food establishment. PIC corrected by obtaining the correct sanitizer that is to be used to sanitize food contact surfaces and rewashed and sanitized the ware washed earlier.
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Peanuts were being reheated from the can in a boiled peanut unit. They were 62F when first tested at 10:50 after being opened and in the unit around 30 minutes, but the unit was not on. Discussed reheating to 135F within 2 hours. Checked again at 12:50 and they were 130F. PIC corrected by discarding. Must reheat to hot holding temperature within 2 hours. Begin the reheat process in the microwave if needed and/or appropriate.
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Chili in the reach in was 45F (all other foods were 39F), perhaps a tray of toasted biscuits were placed in close proximity. Keep all cold TCS foods at 41F or less. PIC corrected by discarding.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Food received frozen and allowed to thaw must be date marked and discarded within 7 days. Establishment just reopened yesterday after being closed for several days. PIC corrected by date marking all opened packages of refrigerated, ready-to-eat, TCS foods.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Using time as the public health control (TPHC) without a written plan. The times were not recorded on the reheated food today. PIC said they discard previously heated RTE foods for up to two hours before discarding. Corrected by REHS is sending the TPHC template to PIC. Complete the TPHC form(s) and Train staff to the policy and provide the supplies needed.
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. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
Wrong bleach was being used as a food contact sanitizer. Only use bleach that has one chemical and is labeled with instructions to sanitize food contact surfaces. Corrected by PIC obtaining the correct bleach. Repeat of code violation.
7-202.11 Restriction - Presence and Use (P)
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
The freezer that was approved on the application and is a condition of the permit is not present. PIC stated it was broken. With the volume of frozen foods food establishment uses, an approved freezer is required. Correct within 10 days. Send specs to the health department prior to purchasing.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
3-501.11 Stored frozen foods shall be maintained frozen. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Wheeler Extermination has placed mouse killer in traps. Continue monitoring to ensure the mice are excluded from the premises.
There are gaps around the back and front doors that may be allowing their entry.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
(A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
Store wiping cloths in sanitizer solution. The bleach at the onset of the inspection is not an approved food contact surface sanitizer. Corrected by PIC obtaining approved bleach for the restaurant.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
(1)Observed package of napkins in a milk crate stored on floor and under chemicals. Store at least 6-inches above the floor and where chemicals cannot contaminate.
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.
(2)Provide a cup dispenser at the slushie machine or keep the sleeve over the lip contact surfaces.
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. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
(1) The unapproved ice maker is being used to cool tea and for service to the customers. The permit is conditioned that ice from this unit cannot be used for customers. PIC corrected by removing the ice maker from the premises. Repeat of code violation, although the last inspection it was crockpots. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
(2)A styrofoam cup is being used to hold the ice scoop. Only use utensils that are durable.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
(3) Seal fixed equipment to the walls (sinks). Repeat 4-402.11 Fixed Equipment, Spacing or Sealing
4-402.12 Fixed Equipment, Elevation or Sealing (C) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
The dumpster has been taken because of damage from the last storm and it has not been returned yet. It is supposed to be returned today. Trash was hauled by a friend to a convenience center in Lenoir County (Loftin Cross Roads). 54
5-501.15 Provide dumpster, waste containers that are of sound construction. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
The raw shell eggs are personal use. Personal use needs to be labeled as such and stored in designated locations(s) and underneath food that is sold.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |