| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
Yes |
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 upon arrival. Certified food protection manager must be on duty during all hours of operation. -CDI- CFPM arrived shortly after the inspection started. (0 pts)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a plastic container, steel wool, and a scrubbing pad being stored in the hand sink adjacent to the prep sink. -CDI- Items were removed. (1 pt) |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed employee using cell phone while wearing gloves. -CDI- PIC immediately corrected the action without correction from EHS. Employee removed gloves, correctly washed hands then donned a new pair of gloves. (0 pts) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no thin probe thermometer during inspection. 10 day VERIFICATION REQUIRED*** (0.5 pts) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 of sauces in use without labeling. Label all working containers of sauces and/or oils that are no longer in the original containers. REPEAT*** (1 pt) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door open during the beginning of the inspection. Close entrances to help prevent the entry from potential pests. -CDI- Door was closed without corrective action from EHS. REPEAT*** (1 pt) |
|
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 dish machine not working. Also observed detergent dispenser and sanitizer dispenser not functioning. Facility uses QUAT tablets as a means to make sanitizer solution. The facility does not require a dish machine to operate. PIC stated that they plan on removing the dish machine. Due to different circumstances from last inspection, points not taken. (0 pts) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed expired test strips for the QUAT sanitizer. Also observed expired chlorine test strips. 10 day VERIFICATION REQUIRED*** (0.5 pts) |
|
49
|
0.50
|
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 heavy accumulation of food debris/residue on the non-food contact surfaces of the fryers. Increase cleaning frequency. (0.5 pts) |
|
55
|
0.50
|
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 damaged walls/ tiles near the mop sink. Repair necessary items per the permit conditions.
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 accumulation of residue and debris in the hard to reach places such as behind and in between the fryers. Increase cleaning frequency. (0.5 pts) |