| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Store employee drinks below food or food contact surfaces. Observed employee drinks stored next to cutting boards on prep table. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Handwash sinks need to be properly supplied. No hand towels observed at dish area hand sink - CDI. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Keep ice machines and bins clean. Observed server area drink machine ice bin with mold build up stuck to walls. CDI- Ice disposed of, bin cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. Observed cooked beans in walk in cooler stored in a deep and sealed container cooling since night before at 55 degrees. CDI- Beans disposed of voluntarily by PIC. Mgr. will revise cooling procedure to separate large portions of cooling foods to flat and vented pans to achieve proper cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold TCS foods at 45 or below. Need to chill just prepped foods to 45 or below before cold holding on make tables. Observed a number of just prepped foods: cabbage, diced tomatoes, sliced tomatoes, lettuce, all cold holding at 48-53 degrees. CDI- All items placed in ice baths with bags of ice on top to quickly cool these foods down to 45 or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark all required TCS foods per NC food code. Observed a container of salsa made more than 24 hrs ago that was not date marked. CDI- Salsa properly date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to achieve proper cooling. Observed improperly cooled beans in deep and sealed container. Observed deep tub of fresh salsa in cooling process at 55 degrees that likely would not reach 45 degrees within 4 hr requirement for room temperature foods. CDI- Salsa separated to smaller amounts, placed in ice baths and frequently stirred to reach 45 by 4 hrs of cooling. Need to always use flat pans, quick chilling equipment, don't stack cooling pans, vent pans, use ice baths or other effective methods. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
Keep accurate thermometers in all cooler units. Observed a couple missing thermometers in coolers. CDI- Thermometers placed in coolers. Observed dial thick stem thermometers available, recommend getting thin probe thermometers as recommended by FDA food code. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Keep equipment and utensils in good repair. Observed several food tubs cracked or damaged, needing replacing. Observed rusty dish racks in dish room needing replacing or recoating. Observed reach in fridge on cook line with damage at bottom needing repair or replacing. Observed walk in cooler with damaged metal peeling off the base boards of the outsides. Hot hold cabinet needs gaskets refastened. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Need better cleaning on outsides of cooking equipment in kitchen. |