| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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. Observed PIC was not knowledgeable about the employee health policy, the written vomit/diarreah plan, the requirement to use thermometer to check temperatures of food, and how to use sanitizer test strips. Instructed PIC about food temperatures and thermometer use, dishwashing procedure, and sanitizer preparation frequency and test strips use. Provided the PIC with Employee Health Policy handout, and vomit/diarrhea clean up procedure handout. A follow-up visit will be made within 10 days to check records and review food safety procedures.
Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed the employees did not know the illness and symptom reporting requirements. There was no record of an employee health policy in place. An employee health policy handout was provided by EHS. A return visit will be made within 10 days to verify compliance.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 RTE food items were not date marked in the flip top unit: cut greens, cheeses, hard boiled eggs. CDI - Item were labeled by the employee that prepped them with the correct dates.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11(B) Provide accurately calibrated thermometers. Pf.
Observed the establishment did not have a thin probe thermometer. CDI - the PIC obtained a thermometer during inspection.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
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 working containers were not labeled: Nutella, almond butter squeeze bottles. CDI - bottles were labeled during inspection |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer buckets storing wiping clothes with Quat concentration less than 100ppm. CDI - sanitizer was re-made to 200ppm. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cups without handles used as a scoop in the frozen fruit drawers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed blenders containers, pan lids were not air-dried before re-use.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet pans, blender containers, and other equipment were still wet and stacked tightly together. Discussed complete dish washing procedure and the need for additional air-drying shelving with PIC. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
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. Observed single service cups were stored on the floor/window sill. Additional dry storage rack is needed to ensure overstock of single service utensils are stored properly. A return visit will be made within 10 days to verify compliance. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a domestic tea kettle in use. Advised PIC to remove kettle. |