| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF observed PIC not available. PIC‘s mother filling in for her tonight. |
|
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 Food employee has never worked in commercial kitchen before. No certification. No points taken as certification is not required for 210 days from the date of the permit however, EHS recommends any Food employee identify as the PIC and be prepared to answer food, safety questions.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf observed the Food employee tonight is filling in for the PIC. The food employee present is the PIC‘s mother who has by her own admission, no knowledge of commercial food, safety operations. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed employee beverage stored on bottom shelf with food to be used for the public. Also observed open employee beverage store on top of dish dishwashing CDI remove removed |
|
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 cooked rice and marinara sauce in separate pots a top the stove. Neither burner was on so the food was not actively being heated. However, the pilot lights for each burner were on rendering the temperatures above cold hold. The Food employee stated that she was just getting things ready for a private party coming in at 8 o’clock, which is in two hours. EHS coached Food employee on the differences between residential cooking and commercial.
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 . |
|
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 multiple unlabeled spray bottles of various different colored solutions. CDI labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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. observed residential cooking utensils. All cooking utensils and equipment should be commercial grade.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed what appears to a residential chest freezer with cooked chili inside. Facility must provide documentation this piece of equipment is commercial or replace it with commercial equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed a three compartment sink is set up with quaternary ammonia sanitizer but facility has no test trips for that type of sanitizer. facility can use dish machine with chlorine sanitizer. They have test trips for that. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity. facility has failed to provide sufficient working lighting inside the walk-in cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observe personal items stored with items for the public. |