| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
Yes |
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for responding to vomit/diarrheal events. -REPEAT- -0.5 points-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
Yes |
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on top of food prep equipment and dish machine. CDI - Employee drinks were moved to designated area. -REPEAT- -0.5 points- |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed two employees enter from outside of the establishment to begin preparing food without conducting a handwash. CDI - Employees were stopped and asked to wash hands. Handwashing procedures, including when to wash, were reviewed. -2 points- |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored on top of ice machine. CDI - Ice scoop was taken to dish washing to be washed, rinsed, and sanitized. PIC has been advised to holding ice scoop in clean container when not in use. -0 points- |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed steak thawing completely submerged in stagnant water with a water temperature of 61F. Approved thawing methods include thawing completely submerged under running water with a temperature of 70F or less, thawing as part of the cooking process, or thawing under refrigeration. CDI - Steak was moved to prep area. -REPEAT- -0.5 points- |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
Yes |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during first half of inspection. Keep outer openings closed or provide insect control devices (mesh screens) to prevent rodent or insect entry. CDI - Rear door was closed.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies throughout kitchen. Control flies to prevent infestation. -REPEAT- -1 point- |
| 40 |
1 |
Personal cleanliness |
No |
No |
Yes |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing hair restraints. CDI - Employees put on hair restraints during inspection. -REPEAT- -1 point- |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed lack of waste bins at handwashing sinks. -0 points- |