| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
- PIC that conducted walk through did not have CFPM certification.
- PIC shall ensure that all rules in the NC Food Code are enforced. Date marking violation has been noted in all previous inspection. Dates are out 3-4 weeks out with mold build up noting that most items were not frozen. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - 0 pts - Kitchen staff have employee health policy and abide by it. Front of house employees wash dishes and plate tables everyday. Ensure that all front of house employees are aware of their responsibility to report illness and symptoms to kitchen manager. CDI- PIC discussed with from of house staff. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0pts - Observed front of the house employee going from soiled to clean dishes. CDI- Employee corrected through education |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Chlorine dish machine read 0 ppm. CDI- PIC repaired machine to read 200 ppm. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - A bag of chicken, container of chicken, and moz. cheese not dated. CDI- Chicken dated and moz. cheese voluntarily discarded.
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 - Two containers of tomato soup (2/17), goat cheese (2/18), mashed potatoes (11/25), milk (3 gallons) (3/5), and other items out of date marking compliance. Observed mold build up on tomato soup. Date marking must be a priority. CDI- All items voluntarily discarded. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Currently establishment has a 2 compartment sink. Observed sanitizing occurring in a plastic container used as a basin. These are not the procedures that have been approved. PIC removed basin and continued washing properly. Missing 3 days of recording. Please remember to record all information for each batch. CDI- Corrected during inspection. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0 pts - Melon stored in zip bag read 58F. CDI- Item vented. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pt s- Back door was maintained open upon entry for inspection. CDI - Door closed.
Unless screened or with an air curtain doors must remain closed.
6-501.115 Prohibiting Animals - PF - Observed cat roaming in the dinning area. Cats are not allowed on the premises of a food establishment. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts - Observed several boxes of single service articles used for the kitchen on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - 0 pts - Observed some shelving above two compartment sink chipping. Replace. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered trash can needed in employee female restroom. |
|
53
|
0.50
|
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/Clean. - repeat -
Walls: Cleaning needed on walls behind dish machine to remove mold build up. Remove molded caulk and replace with fresh. // Cleaning needed behind two compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Observed employee personal items (cell phone, bags)stored on prep surfaces. Discontinue practice. |