| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf During my inspection observed that the PIC was knowledgeable however during the inspection cooling parameters for a variety of foods prepped today were not being actively monitored to ensure cooling parameters were being met. Discussion with the PIC on their priority items were discussed and provided education. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P During the inspection, when I asked the cook about reportable illness, the food handler could not name any of the illnesses. CDI - PIC provided me with the employee health policy however it needs to be updated according to the new NC Food code. Provide the PIC with handouts and new employee health policy. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
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 Observed cook wash their hands and they turn off the faucet with their barehands and not the towel. CDI- Provided education and the cook rewashed their hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed cook handling raw and ready to eat foods and changing gloves in between these tasks. CDI - Discussion with the PIC, PIC spoke with the cook and provided education., Cook rewashed their hands. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice prepped in the morning at 1030 at 81F at 1225. Product did not meet the 2 hrs from 135 to 70F. Observed tomatoes and cut greens prepped today in the prep cooler and in the reach in cooler not cooled properly prior to placing in for service. CDI - PIC voluntarily discarded the rice. Discussion on properly cooling foods and recommended indicating the time and monitoring the time and take temperatures often and record to ensure the product meets cooling parameters. Tomatoes were placed in the walk in freezer to properly cool to 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
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 rice not properly date mark and is marked with the day after when additional ingredients is added to the rice, the date is then changed. Provide the initial date of when the rice was prepped as your day #1. Verification visit required to ensure compliance. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on the tomato butter at cookline. CDI - PIC provided the time the product was placed out on the cookline. |
|
33
|
0.50
|
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 Observed large plastic bus tubs with cut greens stacked and covered. Observed rice prepped from today preportioned and in a deep metal pan. CDI - Greens were uncovered and unstacked to allow for proper cooling. PIC voluntarily discarded the rice. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the bar area. Contact you pest control to aid in resolving. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing bucket in back prep area at 0 ppm. CDI - sanitizer was remade. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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. Observed knives stored in between equipment at the prep line. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces Observed the interior of reach in cooler and freezers in need of cleaning. N |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required. Observed no back flow prevention device on the y hose off of the service sink spigot. CDI - PIC removed the sprayer hose. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster door open. CDI - PIC closed. Ensure these are closed to prevent attracting pests. |