| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the facilities thermometer would only read in Celsius and staff was not certain of the correct temperatures in C, a large quantity of food was improperly being cooled and not monitored, bar staff did not have any available place to wash their hands, and consumers are not being notified to use clean tableware as part of the buffets. The PIC is responsible to ensure that these items are done correctly and corrected. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P . Observed a food employee recontaminate their hands by turning off the water with their bare hand after washing. CDI. - correct hand washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-204.11 Hand washing sinks shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area. Observed a bar where ice was being scooped for drinks. There was no handsink anywhere near this area. Food is also staged behind a curtain in this area. RVR. Discontinue the handling of food ice in this area. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed an uncovered sheet pan of dessert in the freezer. CDI- discarded. |
|
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 . Observed caramelize onions at 69F, deep containers of gravy/demi at 110F, and cooked carrots and mushrooms as warm as 60F. All had been prepared as early as 1pm in a different kitchen. CDI - discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed various pans of green beans, beef, and potatoes between 110-130F. Approximately 1/3 of all pans of food on the buffets were out of temperature. No time system were used and sternos were not sufficient. Food was to be discarded within 4 hours and before the end of the inspection. Facility must provide a sufficient way to keep TCS food at or above 135F or put the food on time. RVR. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cold foods on the 3 buffets were not held under temperature control including cheese and spinach. Temperatures were as warm as 63F. Food must be held cold or a time system implemented. RVR. Observed cut leafy greens that had been transported from another facility and was not in the walk -in as warm as 59F. Goat cheese also 58F. Discarded. |
|
31
|
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 shall ow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have sufficent equipment in use to ensure that cold foods on the buffet stay at proper temperature. VR. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed buffets in 3 areas unprotected. Buffets consist of open containers of food on tables. According the PIC, extra money can be paid for access. These areas require protected. RVR. Plan review is required for the addition of equipment. Please contact 704-336-5100. |
|
47
|
1
|
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. Observed cleaning needed of equipment in the kitchen. Repeat violation |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.13. An air gap between the water supply inlet and the flood level rim of the sink shall be at least twice the diameter of the inlet and not less than 1 inch. Observed a spray nozzle hanging down in the bottom of a sink. CDI - removed. 5-205.15 Maintain a plumbing system in good repair. Observed a spray nozzle cracked and leaking water. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed cleaning needed of floors throughout the facility. Repeat violation. |