| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Properly store employee drinks. (2-401.11) Observed employee drink stored above covered bus tub of cornmeal. CDI-moved. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Hand sinks shall be used for hand washing only. (5-205.11) Observed food and ice in handsink. Explained to PIC and employees that a hand sink cannot be used as a dump sink. CDI-through instruction. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
Food shall be from approved sources. (3-201.11) Facility receives several food items that are vacuum packaged in a facility in Iredell County. PIC showed EHS submitted paperwork from sister facility in Iredell county that was submitted to the state for variance approval for ROP. Awaiting approval from State Variance Commitee |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Raw animal foods shall be arranged to prevent cross contamination. (3-302.11) Observed raw shrimp stored over vegetables in stand up cooler and raw hamburger stored over turkey deli meat. CDI-rearranged. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food at 135F or above. (3-501.16) Observed several bags of mashed potatoes and a pan of fried chicken stored at room temperature. CDI-items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Store TCS food cold at 45F or below. (3-501.16) Observed items stored cold on ice above 45F such as raw chicken and coleslaw. Do not overfill pans over line of ice and use small pans to ensure items stay 45F or under throughout product. CDI-items not out more than 4 hours, taken to walk in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date label foods. (3-501.17) Observed two buckets of brunswick stew that are prepared and date labeled at separate location with incorrect dates. CDI-correct dates put on label. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
Properly label toxic chemicals. (7-101.11) Observed bleach stored in bottle labeled food sanitizer. CDI-contents discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods.(3-501.15) Observed large pans of fried chicken cooling in small stand up cooler after being recently cooked. Cooler only holding temperature at 45F. Cool foods in walk in cooler to ensure cooling parameters are met. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination during storage (3-305.11) Observed bucket of BBQ stored on freezer floor. |