| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher handled soiled utensils and then handle clean utensils. Had manager intervene and stop employee. Sent to wash hands and re-glove. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff move from cook line to walk-in cooler and then back to cook line with same pair of gloves. Had manager stop them and wash hands and change gloves. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Employee advised the prime rib was finished cooking but it was at 122F. The alto sham was set on "hold". The alto sham was moved to cooking again so the prime rib will continue to cook. There is a consumer advisory on the menu so it can be served during the cooking process. Do not place on Hold before it hits the final cook temperature per the roast chart in the NC Food Code. (Since you are using it for sandwiches for the next day, it must hit a final cook temperature by the end of the night). |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter at 98F in hot hold. Hot hold had not yet heated up. Moved to griddle to reheat. Temped at 206F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed swiss and shredded cheese stacked too high in top of prep unit temping at 45F. Removed half of the container so only the cold half remained on the line. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Foods on Time (steak butter, clarified butter, veggies, rice) were missing hold times. Labels were added during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle unlabeled. It was emptied. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cut lettuce cooling in a plastic container topped with tight fitting plastic wrap. Immediately intervened. Lettuce was moved to a vented pan. At end of inspection it was placed in freezer to bring it rapidly to 41F. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed steaks sitting in water thawing. Moved under running water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer with towels was at less than 150ppm Quat. Refilled to approved levels. |