| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. Improvement noted, continue to work on safe food handling practices. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. No one present at time of inspection had a CFPM certificate. Make sure to have a PIC present at all times that is a CFPM. Repeat. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) - Observed food employee enter establishment/enter kitchen from dining area and don gloves to prepare food a few times without washing hands. Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and between changing tasks such as to prevent cross contamination, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. CDI by directing when to wash. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf) - Observed food employee handle turkey dog with hare hands. Food employees may not contact exposed, ready-to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. CDI by directing to wear gloves or use barrier method when handling RTE foods. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) - No paper towels available at hand sinks in facility. Each handwashing sink shall be provided with a hand drying provision, such as paper towels or a hand drying device. CDI PIC provided paper towels.
Note this has been on a couple previous inspections, points can be taken for repeat violations. |
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Compliance with Food Law (P) - Establishment has obtained burger meat for service from a regulated .2600 meat market. Food shall be obtained from sources that comply with law. CDI by education. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw shell unpasteurized eggs stored over ready to eat food for service such as pizza pockets. Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. CDI by rearranging storage order, improvement noted. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) - Temped hot dogs in hot holder below 135*F. TCS food being hot held shall be maintained at 135F or above. CDI by turning up temperature, noted these had only been reheated and placed in hot box in the past hour. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
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) - Observed open pimento cheese (note this has a use by date of 4/4/25) and open coleslaw without date mark; noted establishment was open and using these items yesterday. Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked. CDI by date marking. Noted sliced tomatoes from today. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) - Observed one chemical spray bottle without label. Working containers of chemicals shall be clearly and individually labeled with their common name. CDI by labeling.
improvement noted |
|
35
|
0
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing (Pf) - Observed TCS food thawing in 2comp sink at ambient temperature (noted still frozen).TCS food can be thawed under refrigeration of 41F or below, as part of the cooking process, or completely submerged in running water at 70F with sufficient water velocity to agitate loose particles in an overflow, and so that the food product does not rise above 41F. CDI by placing in fridge.
points can be taken for repeat violations |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)
6-501.111 Controlling Pests (Pf) - Observed front door propped open and back screen door not closing all the way today without further pest protection such as fly fan. Observed a few flies throughout establishment. CDI by working with pest control, more flying pest prevention methods may need to be added. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-801.11 Clean Linens (C) - Observed linen used to wipe around facility and kitchen that needed to be changed out. Clean linens shall be free from food residues and other soiling matter. More clean linen may need to be available during service to trade out once linen becomes dirty.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens Storing (C) - Observed dirty in-use plate and utensils stored on stack of clean plates at prep counter. 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. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed one box of single service cups on floor in mop closet. Single service items shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor.
4-502.12 Single-Service and Single-Use Articles, Required Use (P) - Facility is reusing plastic containers, bottles, jars, etc. These containers are not designed to be reused and are not considered easily cleanable. Work to replace these with utensils that are designed for multiple use. Do not reuse these items. Ensure plastic zip storage bags aren't being reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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. Observed domestic, refrigerator, panini press, and household water distiller and household vacuum tumbler. Large chest freezer also appears domestic. REPEAT.
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Lab fridge in back room has a torn gasket and a gap to allow air to escape can be seen. At a minimum, replace gasket with a new one. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C: Floors, walls, and ceiling shall be smooth and easily cleanable. Work to close in gaps around baseboard heating system to facilitate cleaning, especially in restroom.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: The premises shall be maintained free of items that are unnecessary to the operation or maintenance of the establishment. Remove all items that are not necessary for cafe operations. Facility has an excess amount of dishes and facility is not allowed to provide customer multi-use utensils. Repeat. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C: Lighting at food prep areas is very dim. The light intensity shall be at least 50 ft candles at a surface where a food employee is working with food, or utensils and equipment where employee safety is a factor.
6-304.11 Mechanical-Ventilation (C) - Mechanical ventilation (i.e. hoods) are required when grease laden vapors are produced. Facility is frying both raw burgers and raw sausage on a panini press. Noted tabletop fryer has been removed and replaced with ventless oven.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Establishment shall provide designated location for storage of employee food. Employee food appears to be spread around throughout back 1door lab fridge. These need to be stored in one designated location. |