| 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 only staff member not a CFPM
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 |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels not dispensing. Provide working batteries and paper towels. CDI- paper towels put near hand sink.
5-202.12 Provide at least 100F water at handsinks. Observed bathroom hand sinks do not meet at least 100F. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed WIC storage with raw chicken stored above raw beef and RTE foods, and raw beef stored above RTE foods. Follow storage order diagram. CDI-WIC rearranged to raw chicken on bottom, raw beef above or beside raw chicken, cooked meat and vegetables above raw meats.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers left on containers. Stickers need to be taken off with every washing. Remove any sticky residue before wash, rinse, sanitize. Observed containers, bins, lids, fry baskets (with meat chunks), bowls, scoopers either inadequately cleaned or not cleaned before closing, all had grease, odors, or food debris. Verification Required
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken and beef being reheated. Temperature dial set at 135F. CDI-Third temps taken, beef and chicken 2 did not meet and parameters and discarded. Chicken 2 was 167F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat, creme brulee, tres leches and banana pudding in reach-in >41F. Have cooler serviced before restocking. CDI-all items voluntarily discarded.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed lettuce, tomatoes, hummus date mark prep date 6/13 and discard date 6/20. Make sure foods requiring date marking are labeled as prep date/cooking/opening package date plus 6 more days. Prep date of 6/13 should have a discard date of 6/19 and should have been discarded 6/19. Dates were from last batches and not removed. CDI-dates relabeled.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in a bath in prep sink. CDI-water let out, cold water turned on. |
|
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 drain fly in kitchen. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-801.11 Clean linens shall be free from food residue and other matter. Observed wiping cloths stored on 3-comp for air drying. Wiping cloths cleaned inadequately and still had visible debris/grease. Clean cleaning cloths better or have mechanically washed. |
|
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 grease build up on equipment. Needs thorough cleaning. |