| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
Health policy available needs to meet food code requirements. Observed health policy only list 4 major food born illnesses, needs to list the 5 major food born illnesses including Norovirus. Gave PIC copy of food code health poliicy to supplement current policy. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
Have employees properly wash hands as needed and required by NC food code and before changing gloves. Observed employee handle raw burger with gloves and use plastic wrap to handle the burger and then handle RTE chicken with same gloves. Be sure to change gloves and wash hands going from handling raw meats to RTE foods. Employee corrected, food dispsoed of. Observed another employee pick up trash from floor, changed gloves, but did not wash hands before changing gloves. CDI- Employee corrected, washed hands and changed gloves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Keep food contact surfaces clean to sight and touch. Observed several dishes, slicers, dicers, etc stored as clean with food and food residue stuck to them. Observed dish machine glass racks with lots of build up on them that are not getting clean through the dish machihne, appears they need more extensive cleaning or need to be replaced to prevent clean dishes from becoming re-soiled. Keep ice machines clean, observed ice machine with mold build up, not being kept properly clean. Will return within 10 days to check all food contact surfaces are being properly cleaned. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Reheat previously cooked foods to 165 for hot holding. Observed just re-heated corn on the cob and other foods in hot hold steam table at 126-132. CDI- Foods reheated to 165 to be properly hot held at 135. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold foods at 45 or below. Observed over stacked fajita beef and chicken in prep table at 54. This prep table is right next to flat grill and foods will need to be stored further down in the cold wells and the top will need to be closed as much as possible to properly cold hold foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Store chemicals to prevent contamination. Observed strong chemicals, de limer and concentrated dish machine detergent stored above clean dishes on dish rack. CDI- Chemicals moved to proper location. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed a number of dishes being tight stacked while still wet. Allow dishes to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Dish machine glass racks in poor condition, may need to be replaced or thoroughly detailed to removed significant build up |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Keep non food contact surfaces clean. Better cleaning needed on sides of chicken fryers and adjaced prep cooler side. |