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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C): Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; cleaned equipment, utensils, unwrapped single service items or other items needing protection can not result. Employee drinks shall be stored in a closed container with a lid and straw. Noted 2 drinks on the prep top at the walk-in, and then the same two drinks up by the microwave. Keep drinks down and away. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): A hand washing sink shall be maintained so that it is accessible, and clean at all times for employee use. Noted a dead bee in the hand sink. CDI by cleaning the sink. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked & not held for longer than 7 days. Noted a pan of tomato sauce from (5/22). CDI by PIC voluntary discard. |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear hair/beard restraints that effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and single service items. Noted an employee that need a beard net. Repeat. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Noted a few dirty plates stacked by expo side of line. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Cleaning is needed of the walk-in cooler vents. Repair any shelving in refrigerators or in walk-in that are rusted or have chipping paint. Repeat.
Address ice build-up in top of main line make refrig, and in the walk-in freezer
4-205.10 Food Equipment, Certification and Classification (C): Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program or meet parts 4-1 and 4-2 of the NC Food Code. Noted house hold use items in the prep room by the walk-in (2 air friers for house hold use). |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, 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. Some cleaning needed on lower shelving throughout facility, shelving by salad prep unit in kitchen. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair. Continue to fill in any gaps under sink at dish around grease trap, and address the few broken tiles. Repeat.
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Minor cleaning needed in the hard to reach corners. |
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