| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates, metal and plastic pans stacked with sticker debris. CDI items moved for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed server ice machine with pink and black debris.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Clean before use and before storage. Observed employees use thermometer without cleaning before use or storage. CDI thermometers cleaned. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed bbq chicken queso that reheating from 9am and began using product without checking internal temperature. CDI item discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed marinara sauce, gravy, wings, and fried chicken breast holding below 135F. CDI items discarded or reheated. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed boiled eggs, yellow cole slaw, portioned white slaw, portioned yellow slaw, tartar sauce, and ranch dressing holding above 41F and 45F. CDI items cooled down to brng down to temperature. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 container of chili dated when placed in reach in and not when product prepared. CDI date changed. Observed portioned chili from 1/2. CDI items discarded. Repeat.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed potato salad, boiled eggs, salsa, and brisket (from mooresville location) not dated. CDI items dated. Repeat. |
|
22
|
1
|
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
Observed facility use TPHC on jalepenos but no time stamp created and no written procedures. CDI items discarded and TPHC form provided. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
Observed five different batches of food that has no reheat information recorded for items. Verification required. |
|
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 shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed facility cooling big batch of shredded cabbage, ribs, and mash potatoes in deep meatal and plastic covered containers. CDI items separated into smaller sheet pans and placed in freezer to accelerate cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed plastic container that was cracked and no longer smooth and easily cleanable. CDI discarded.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed bread stored in store plastic bags. CDI items discarded. |