| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
. . . . . . . . 2-301.14 Wash hands after activities that contaminate them.-P - Observed 2 employees washing hands properly but recontaminating hands with handles of sink. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employees rewashed hands.
2-301.14 When to Wash - P - Employee came to kitchen from restroom and began donning gloves. Employee stated that hands were washed in restroom. Employees must rewash hands once the enter the kitchen area from restroom before donning gloves. CDI- Employee discarded gloves and washed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed employee cutting strawberry's with bare hands. CDI- Items were discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Potato slicer was visibly soiled even after washed. Slicer used on 6/8 was soiled. CDI- Items rewashed.
Sanitizer at all locations was correct. |
|
16
|
0
|
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 - 0 pts - Roast beef prepared on site appeared to be undercooked. Employee and head chef states that roast beef is cooked to 135F for 2.5 hours. Ensure that roasts are being cooked according to weight and desired final cook temperatures. Recommend a temperature log to be maintained in establishment to ensure roasts are being cooked properly.
NC Food Code 2009- 3-401.11 B |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P - Grits (50F), chilli (58F), ribs (51F), and black bean mix (53F) prepared yesterday (6/8) were out of cooling parameters. Fries blanched at 8:30 am read 85F at 11:00am. CDI- All items were discarded except fries. Fries reheat 171F.
Cooling methods should be reviewed. Ensure that all staff are using thermometer to ensure proper temperatures are achieved. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Upper portions of ham, turkey, roast beef, and tomatoes were reading 49-51F. Items were overstacked and causing temperatures to increase. CDI- Items placed in walk in cooler for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 - Noodles, mac and cheese, black bean burgers, deli meats, roast beef, portioned mac and cheese, pork lion, ribs, hot dogs, and other items were not properly dated. CDI- Employee dated items.
- 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 - Salsa (6/5), meat loaf (6/3), and hummus (6/1) were not discarded.
- Food temperatures in WIC are not consistent. Temperatures vary from 40-45F. Date marking for foods held at 42-45F shall only be 4 days. Foods at temperatures of 41 or below may be held for 7 days with date of prep counting as day 1. Recommend to keep the discard date consistent for all products. |
|
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 - Repeat - Lettuce cut and prepared today were tightly covered. CDI- Items were loosely covered or uncovered for venting.
Chilli and black bean mix stored in deep containers were not properly cooled. CDI- Items were discarded.
Blanched fries placed in speed racks were stored too tight to allow for heat removal. CDI- Items were reheated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - One wet wiping cloth stored on preparation surface. Cloths shall be stored in chemical sanitizer when not in use. CDI- PIC placed cloth in sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0 pts - Clean utensils stored in soiled bins. Clean bins as often as necessary.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed employee towel drying containers and plates. All items must be air dried. |
|
45
|
1
|
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. - Repeat - Upright refrigerator next to grill line is missing a door handle. Repair. // Several prep tables have rusting lower shelves. Assess repair/replace. Shelving in make top unit 1 is chipping on ends.// Two door freezer is not maintaining all foods frozen. Repair. // Dressing make top unit is not properly keeping foods at 45F or below. Repair. // Two door reach in doors are not closing. Repair. // A paper towel dispenser is needed in kitchen area. Discontinue method. // Fry baskets are worn. Replace. // Gasket torn in walk in cooler door. // Compressors are leaking into pans in walk in cooler repair.
4-502.11(A) Maintain utensils in good repair. - Replace any cracked or broken utensils such as lexans and lids. Replace or replane cutting boards with deep grooves and cuts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed in the two door freezer, on the door gaskets of make units, outside of storage containers, in bar refrigeration units, shelving in walk in cooler and throughout. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - 0 pts - Dumpster doors were open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. - 0 pts -
Floors: Cleaning needed behind and under equipment in the beverage area, bar and kitchen area.
Walls: Cleaning needed on walls where splash and debris build up in walk in cooler and sauce area.
Cleaning needed on fans used in the kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting is low in women's restroom at toilet and hand sink (0 fc), ice bin at bar (1 fc), and beverage station (0 fc). Lighting shall be at least 20 foot candles in the restrooms and at least 50 foot candles at ice bins or where working with food.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Repeat - Lighting in kitchen have shields but are missing end pieces. |