| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Upon arrival to conduct inspection, no PIC present in establishment. Front of house manager, Franco, arrived from meeting during inspection. Franco is a certified manager, however, he was not familiar with current operation within the establishment and was unable to answer questions related to food handling practices observed by EHS. EHS observed various non compliant items including cooling, sanitizing of equipment and utensils, consumer advisory, and more which are all responsibility of PIC. Other certified managers present in the building but all were in meetings or working in main kitchen and not involved in any activities of JP Charlotte. CDI- managers arrived during inspection who were able to answer questions and make corrections when necessary. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no soap or paper towels available for use at bar hand sink. CDI- soap and towels replaced during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed flat of raw unpasteurized shell eggs laying on top of liquid egg product in walk in cooler. REPEAT - points reduced to half as all other food storage was observed to be in compliance during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine hot water sanitizing temperature to be at 157f at beginning of inspection. CDI - PIC contacted engineering who adjusted machine booster heater. EHS observed hot water sanitizing rinse temperature at 180f on holding thermometer at end of inspection. REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with buildup on blade area. CDI - can opener removed to dish area for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut honeydew melon cooling in WIC at 50f still at 50f after 30 minutes. CDI- melon uncovered and relocated to allow to properly cool. Melon observed to be at 44f within an additional 30 minutes. Melon would not have properly cooled without EHS intervention.
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 pan of oatmeal cooling in WIC at 91f. When asked, no one could describe when the product had been placed into cooling. Employee arrived and cooked oatmeal and placed into cooling possibly prior to 7am but no one could describe the time or process used to EHS. CDI - oatmeal discarded as time temperature taken was 10:05 am and unable to determine if product met 2 hour cooling rate from 135 - 70f. |
|
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 pot of sausage gravy holding on stovetop at 118f. CDI- gravy discarded as no employee could describe when the product was heated initially today or how long the product had been on the stovetop. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items on prep top used for omelet station holding above 41f. See chart. Observed all TCS foods in cold drawers at end of cook line near fryers holding above 41f. Ambient air temperature of the drawer unit lowest recorded 43f. Observed cut melon and yogurt in prep top and cut watermelon and shredded cheese in drawers of prep cooler across from pizza oven. Melon, yogurt, shredded cheese, and cut watermelon all in unit overnight discarded. All omelet items allowed to remain in use for breakfast as cooler was stocked at 6:30 am and breakfast ends at 10:30am. Items discarded at 10:30. TCS food items held in drawer unit overnight discarded and items placed into the unit today allowed to be used through breakfast then discarded. Verification required.
Observed pan of cut spinach sitting out on countertop at 86f. No employee could describe how long spinach had been out of temperature control. Spinach discarded.
REPEAT - full 3 point deduction. Continued non-compliance with cold holding standards may result in permit action or the implementation of a risk control plan. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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
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
Observed numerous TCS foods throughout cold holding units including WIC and various prep units with no date marking present or with date marking present which exceeds 7 days including crab cake base, tofu, various house made aiolis, most items in working containers on prep top, quinoa, and more. Observed various items with expired date marking in use in prep coolers and stored in WIC. Items with unknown or expired prep dates discarded. Items with prep dates that could be verified were date marked. Overall date marking system needs to be reviewed and staff trained on date marking standards. Verification Required.
Full 3 point deduction. Continued non-compliance with date marking standards may result in permit action or the implementation of a risk control plan. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed breakfast menu offering “Eggs Cooked Any Style” with no consumer advisory denotation present. EHS confirmed are raw shell eggs and can be served undercooked upon request. CDI - Consumer advisory asterisk added to menu. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical with no labeling present at bar area. CDI - bottle labeled 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. Observed deep pans of cut melons and pan of oatmeal cooing covered in plastic wrap and on low shelving/on speed rack blocked from air flow. CDI - melons uncovered and relocated to area with air flow to allow quick cooling. Oatmeal discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout. Contact PCO for service. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food at cook line wearing watch on wrist. Remove jewelry and watches from wrists when handling food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths used repeatedly by front line employee not placed into sanitizer solution between uses. Once a cloth has been used, place it into sanitizer solution if it will be used again or remove it from the area to the soiled linen receptacle. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee use unwashed berries directly from unclean commercial packaging for customer service. Wash all produce items that are not received in ready to eat form including berries. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed significant label adhesive residue on exterior surfaces of food containers stored as clean. PIC noted that they were unable to purchase dissolvable labels so are using blue tape which is hard to remove. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3 part sink no meeting temperature requirements. Initial check of water resulted in 117f which decreased to 105f. Additional checks of water temperature at 3 part sink resulted in water temperatures varying between 98f and 103f. Minimum temperature of 120f necessary due to mechanical dish machine requirements. Verification Required.
Manual dish washing must be completed in downstairs 3 compartment sink (Westin Main Kitchen) until water temperature is sufficient at the JP Charlotte 3 part sink. At time of inspection, dish machine was boosted to operate wash/rinse/sanitize at proper temperatures. All utensils and equipment items must be cleaned and sanitized using the dish machine or taken downstairs if manual washing is required. |