| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Repeat violation - observed that manager does not have food protection certification.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 6 |
0.50 |
Proper eating, tasting, drinking or tobacco use |
No |
No |
Yes |
No |
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 drink cup stored on pan at food prep sink. These cups must be stored in non-food areas that will not cross-contaminate surfaces and/or food. CDI - cup was thrown away;. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee go to put on new gloves after removing dirty gloves, without washing hands. CDI - Advised employee to wash hands prior to putting on new gloves, which he did. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand towels at hand sink in front area of store. CDI by paper towels being placed at hand sink. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
Yes |
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed there to be no sanitizer mixed for use on food contact surfaces. Have this mixed during all times that food is being prepared. VR 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 . Observed food debris on bowls, pans. These items must be viewed after cleaning and not put up for re-use unless properly cleaned and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed waffle mix to be mixed in large deep containers which measured at 56F. These must be kept at 41F or below unless on an approved time procedure. VR to see that this is being held at proper temperature.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken being thawed under hot running water. Advised that thawing must take place under cold running water or as part of the cooking process. CDI - procedure changed so that cold running water was used for thawing instead. |
| 38 |
1 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small gnats in area near breading station. Assure that cleaning is done and make sure that approved PCO is employed to assist in this regard. |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets and rings. These need to be removed when working in food service areas. |
| 41 |
0.50 |
Wiping cloths: properly used & stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. No sanitizer mixed; clean sanitizer must be mixed and used for clean towels used for sanitizing after areas/surfaces are cleaned. |
| 44 |
1 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat violation. Observed utensils on storage shelves stacked wet. These must be properly air dried prior to stacking for re-use. |
| 45 |
0.50 |
Single-use & single-service articles: properly stored & used |
No |
No |
No |
No |
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stored such that there is no dispenser and/or plastic bag to protect cups from handling, sneezes, coughs, etc. |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
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 numerous surfaces with dust, old food debris, mildew on them, including shelves, drink dispensers, refrigerator shelves, etc. |
| 50 |
0 |
Hot & cold water available; adequate pressure |
No |
No |
No |
No |
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Period of time occurred where one hot water unit went into error mode. PIC re-set unit and it recovered hot water to sufficient levels. Watch unit to see if it needs repair/replacement. |
| 54 |
0.50 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors to be open. |
| 55 |
0.50 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Need to go throughout to clean floors, walls, vents, sides of equipment, etc. |