| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-
Call for reinspection when ready 704-336-5100 ask office assistant to generate a service request. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drink stored above food/flip top unit in kitchen. **2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12 Cleaning Procedure - P Observed employees turning off water with hands after hand washing. This recontaminates hands. Hands also not washed for at least 15 seconds. Follow proper hand washing procedures. **2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P CDI-through verbal instruction. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw bacon stored above swiss cheese and potatoes. Pie shells stored in drip line between hand sink and paper towels **Store raw meats below RTE foods. CDI- bacon and pie shells relocated. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed hamburgers hot held at 129F and hot dogs at 109F. Hot hold TCS foods at 135F or above. CDI- reheated to 165F |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheddar and swiss cheese on counter at 64F. Sour cream and cut lettuce at 58 and 60F on ice bath. **TCS food shall maintain 45F or below. Cheese cannot sit on counter through lunch rush. Verification Required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed pimento cheese date marked for 5/5. Dispose of TCS RTE food in 7 days (41F or less) or 4 days (42-45F)
**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 CDI- cheese discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
Yes |
7.202.11 Restriction-Presence and Use - PF Observed spray can of Raid Ant and Roach. **7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Verification Required |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet or soiled wiping cloths on the front prep table. Keep in sanitizer between uses. Put soiled wiping cloths in dirty linen bag -.5- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handle down in sugar in dry storage room. **3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - C Observed prep person rinse gloves in hand sink then continue with peeling carrots. **When gloves are soiled they are to be removed and hands washed. CDI through verbal correction. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken face on hot box and rusty shelving in the walk in cooler. Repair.
REPEAT -2- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed equipment needs cleaning, primarily the oven and hot box area. **4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs - C Observed no drain plug in dumpster and sludge oozing out onto ground. Need a drain plug. Doors of dumpster open. **Keep doors closed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
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 floors, walls and ceiling needed cleaning and repair. Observed broken ceiling tiles, holes in floors and walls with damage near downstairs bar, as
well as baseboard molding that needs to be reattached. Repair. REPEAT -1-
6-502.12 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 buildup on walls and ceilings throughout. Clean.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace |