| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
Yes |
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 facility had several priority item violations today. REPEAT VR needed 3-1-24
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. |
| 2 |
0 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty at beginning of inspection. Assistant manager arrived 45 into the inspection.
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 |
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 clean up instructions at facility. PIC stated that she took them to make copies but has not done so yet. CDI EHS provided clean up instructions.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
No |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the Front handwashing sink had ketchup in it. Employee stated that some employees use it for food prep. PIC stated that they normally do not use it for handwashing. VR needed 3-1-24 |
| 16 |
1.50 |
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 diver stored as clean under prep table with large amount of food debris. Employee stated that he did not use it today and it was last used yesterday. REPEAT CDI Employee moved dicer to dish room to be w/r/s. REPEAT
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 . |
| 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 broccoli cheddar soup in hot well below 135F. PIC stated that he had just put it in the hot well within the hour. CDI EHS educated PIC on proper reheating procedures and he reheated soup on stove to 180F.
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 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek salad sitting on top of pan in prep top at 46F. CDI PIC stated that it was made yesterday and PIC voluntarily discarded. REPEAT
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 . |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
Yes |
Yes |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P- Observed Greek salad that was made yesterday in prep top with no date mark. CDI PIC voluntarily discarded REPEAT
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed broccoli on a pan in lowboy cooler and a gallon of milk in the front prep unit with no date mark. CDI PIC provided date marks
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door that would allow entry of insects and rodents. |
| 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 doors to both WIC and WIF not self closing and the handle missing on the door of the salad WIC. This creates a safety hazard.
Observed one toilet in the employee restroom not working. EHS advised to repair or have it taken out and sealed. Also observed a sewage smell in employee restroom.
REPEAT |
| 49 |
0 |
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 inside and outside of microwave with food and grease buildup. |
| 54 |
1 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed all doors to dumpster area and dumpster open. REPEAT |
| 55 |
1 |
Physical facilities installed, maintained & clean |
No |
No |
No |
Yes |
No |
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 baseboards chipped throughout facility (especially at corners).
Observed chipping paint on the wall in the storage room, causing paint chips to accumulate on top of food cans.
Observed facility has used concrete to patch some floor areas but it is not a smooth finish.
REPEAT
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several items and furniture stored in back that are either not necessary to operation and maintenance. These items have been store in facility for over a year. |