| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 PIC shall ensure that all foods, especailly TCS foods are properly protected through arrival, storage, preparation and display. Observed PIC failure to oversee that food preparation using Reduced Oxygen Packaging was discontinued after it was documented on previous inspections and PIC was present at special meeting to address ROP issues. CDI- through instruction |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Employee beverages shall not be stored on cutting boards. Observed two open employee beverages open on cutting boards. CDI- discarded |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Hot held TCS foods shall be maintined at 135 F or hotter at all times. Observed tomato soup and mushroom soup hot held at 125 F. CDI-Reheated above 165 F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Cold held TCS foods shall be maintained at 45 F or colder at all times. Observed fresh mozerella and cole slaw cold held above 50 F. CDI- placed on TPHC |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 If and when TCS foods are held using Time as a Public Health Control (TPHC) without temperature control, written procedures shall be provided and followed with foods clearly marked with start and finish times, not to exceed 4 hours. All food not sold by the end of 4 hours shall be discarded into trash. Observed real dairy butter held using TPHC but not labeled properly. CDI- labeling corrected |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Observed facility to be conducting reduced oxygen packaging of pork ribs and sloppy joe mix where it has been observed from pacakage that air was reduced. CDI- discarded FACILITY INSTRUCTED TO DISCONTINUE THIS ROP PROCESS UNTIL APPROVED BY NC OR MCHD. Observed cheese, cooked pasta and polenta in ROP sealed observed all air not reduced. It is the RECOMENDATION of MCHD the facility voluntarily discontinue ROP bags and limit packaging to their ziploc bags. A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: Pf |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Facility shall provide Documentation of Proposed Variance and Justification along with HACCP plan before using the ROP method. Observed facility does not have any of this documentation on hand. CDI -process discontinued. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Facility shall prohibit displayed food contamination by consumers. Observed tea and water containers not covered in area public may walk through. CDI- covered |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-904.13 Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted or removed when customer is seated or sanitized before service. Observed unprotected tableware not removed when patrons seated. |