| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Ice observed dumped in handsink, large pieces of red cabbage in second handsink at cook line. CDI- verbal correction, discontinue dumping and containers in handsink. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P. All packages of ROP BBQ from Mooresville location with date of 3/15 on product name line on label. No other information provided on label as required by approved submitted HACCP plan for ROP of BBQ from Mooresville location. CDI-PIC was advised that due to Mooresville location not completing remaining information, approved source for BBQ is now an issue, and either refusal or discard of BBQ would be required as no determination could be made as to what 3/15 designates. Follow up to be completed by April 7, 2016 with further directive. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw hamburger patties stored over cooked ribs in prep cooler. CDI-Storage corrected. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P . PIC advised that chicken wings are partially cooked and then cooking completed as ordered. CDI- PIC was advised that no approved documentation of partial cooking is on file with MCHD. Discontinue partial cooking of chicken wings until documentation of process can been received and approved by MCHD. Partial cooking forms and application provided to PIC today via email. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items on top of make top of prep cooler not under temperature control. Items also on ice in cooler. CDI- All items replaced. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Per permit on file, facility is using time instead of temperature for safety control of hush puppy batter that contains egg and milk dry batter. PIC advised that she had not been made aware of using time. Re-hydrated batter observed in dispenser at fryer, but no documentation as to time prepared provided. Main cook advised batter prepared 40 minutes prior to inspection starting. CDI- Verbal correction as to either storing in cooler at same station or follow approved procedure. Provided copy electronically to PIC today. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spices, dry mixes, and dry seasoning at the prep and cook line not labeled. CDI- verbal correction to label all. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees in main kitchen preparing food not wearing hair restraints. CDI- PIC provided hair restraints to employees. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs at two areas stored in ice next to the food item being cold held in ice. CDI- tongs removed. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on gaskets and exterior of reach in cooler on cook line, dried residue on exterior of can opener. CDI- PIC had all cleaned. |