| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee eating and drink in kitchen prep table next to dish machine. CDI- PIC discarded food and beverage. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
6 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Repeat - Roast beef prepared on site is undercooked. PIC states that roast beef is cooked to
125F. 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 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Upper portions of deli meat, container of eggs, and roast beef were reading 49-51F. CDI- Eggs, roast beef, and deli meat was discarded. |
|
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 - Repeat - Two containers of hummus, eggs, garlic butter, ribs, and other items were not 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 - Marinara (9/15), Sauce (9/15), and black bean burger (9/18) 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. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Several containers of cut potatoes stored on the floor in the walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - One wet cloth stored on salad prep surface. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
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 - Single service lids stored in container with crumbs. Maintain clean. // Maintain storage of all single service and multi use utensils clean. |
|
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. - 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 reach in doors are not closing. Repair. Held up with pans // Gasket torn in walk in cooler door.
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. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
3 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 -
Ceiling: Cleaning needed in ceiling from dust. Repair needed on ceiling.
Walls: Some FRP panels missing in areas of the kitchen behind prep tables and the 3 compartment sink. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Repeat - Lighting is low in women's restroom at toilet and hand sink, beverage station, and ice bin at bar . 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. |