| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
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 three different PICs during the course of the inspection. Observed first PIC was not knowledgeable about day-today operations of establishment, such as when items were prepared, why equipment wasn’t properly functioning/how long it had not been working, if establishment uses TPHC, when to wash hands, why certain foods were out of temperature, etc. PIC did not stay throughout the duration of the inspection. The second PIC came in from a different store and was more knowledgeable but only stayed for a few minutes until the evening shift PIC arrived. Observed evening shift PIC not able to answer questions related to foodborne disease, not properly washing hands, and not able to locate written policies/procedures related to day-to-day operations, such as V&D clean-up plan. -1-
Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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 |
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 PIC not able to answer questions about employee health process and procedures. -CDI- EHS educated PIC on foodborne disease. -0- |
| 5 |
0 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
Yes |
No |
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 written vomit and diarrheal clean up procedures available at time of inspection. -CDI- EHS provided PIC with a copy. -0-
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P- Observed PIC touch hair, face and other body parts without washing hands. -CDI- EHS educated PIC on when to wash and PIC rewashed hands.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC rewashed hands.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and turn off faucet without using a barrier, thus recontaminating hands. Observed PIC return to work station without washing hands. -CDI- EHS educated PIC and food employee on using a barrier to turn off faucet and both rewashed hands. EHS educated PIC on when to wash and PIC washed hands. -2- |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris and greasy residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S **REPEAT** -3-
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside of ice machine. Observed buildup inside of drink dispenser nozzles.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food debris and buildup in microwaves. |
| 21 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded.
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 . |
| 22 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit/RIC above 41F. Refer to temperature chart. Observed opened door on RIC that would not close. Observed items on -CDI- PIC voluntarily discarded of TCS items in prep unit. -1.5- **3DAY VERIFICATION REQUIRED**.
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 . |
| 38 |
0 |
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 flying pests throughout. Observed 2 spider webs. -0- |
| 40 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employees with no protective head coverings or beard guards. **REPEAT** -0.5- |
| 41 |
0 |
Wiping cloths: properly used & stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in quaternary sanitizer solution of less than 100 ppm. -CDI- PIC replenished sanitizer supply. -0- |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 83F with lots of food residue. -CDI- PIC moved utensils to dish pit to be W/R/S. -0- |
| 47 |
1 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed damaged ice machine and broken RIC. Observed broken door on RIC below prep unit Repair or replace. Observed broken door panel inside of WIC door. **REPEAT** -1- |
| 49 |
1 |
Non-food contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on cooking equipment including RIC and WIC.
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy build up of grease deposits on fryers and shelving in kitchen.
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 food splash and residue on prep tables, shelving, and cooking equipment and inside of RIC, WIC and RI freezer units. **REPEAT** -1- |
| 51 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near drive thru window. Observed gap in prep sink causing a leak. -0- |
| 54 |
0 |
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 opened doors on recycling and trash receptacles. -0- |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
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. Observed food splash and residue on walls, under cooking equipment, and behind cooking equipment. Observed dust build up on HVAC covers. Observed 2 spider webs. **REPEAT** -1-
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near fryer area. Observed missing floor tiles in dishpit area. |