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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C): The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredit program.
-PIC is not a Certified Food Protection Manager.
Contact the Craven County Environmental Health Department at (252) 636-4936 for more information about acquiring a CFPM certificate. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): A chemical sanitizer used in a sanitizing solution for manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 Sanitizers shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: A chlorine solution shall have a minimum temperature of 120F at a concentration of 25-49PPM.
-Sanitizer solution was measured at 71F at a concentration less than 50PPM. CDI - PIC remade sanitizer solution at 100-200 PPM so that it may be kept at 55F and above. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
-Food items that were taken out of commercial packaging and placed into containers in display RIC were not date marked. PIC stated that items were thawed that morning and placed in containers. CDI - PIC date marked all items that were prepared in the display RIC. EHS discussed proper date marking methods to improve date marking process. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P): Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, and utensils by locating the poisonous or toxic materials in an area that is not above food, equipment, and utensils.
-Cleaning chemicals were stored on 3-comp sink. CDI - PIC moved chemicals to another location for proper storage, washed, rinsed, and sanitized 3-comp sink, and moved dishes to dish pit for rewashing and sanitizing. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining.
-There is no location for proper air-drying utensils and equipment. PIC and staff are placing items on flat surface of 3-comp sink for air-drying. EHS recommended purchasing a small drying rack for proper air-drying of utensils and equipment. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (C) Equipment, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Display cooler RIC has food debris in the sliding door track.
-top of chest freezer has dirt and dust residue. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair.
-Cracked and scuffed tiles behind the counter and in hallway leading to WIC.
6-501.12 (A) Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean.
-floors have dirt and dust residue around corners and shelving throughout facility.
**Reduced to half credit due to PIC striving to make improvements. Ceiling in 3-comp area has been repainted and vent cover is replaced. No food debris found on floors. |
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