| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. At 9:40 am, a person in charge was not designated. Staff advised they started working at 8:30 am. A designated person in charge shall be present during all hours of operation. CDI, person in charged arrived around 10:00 am. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a raw chicken product stored above produce. CDI Product moved to a different location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on some dishware and equipment.
4-702.11 Before Use After Cleaning - P, 4-703.11 Hot Water and Chemical-Methods - P Observed staff washing rinsing dishes on top of soiled dishes in the 3 compartment sink and then only sanitizing the dishes for less than 2 seconds with a quat sanitizing solution. Follow the quat sanitizers instruction for sanitizer contact time. CDI Soiled dishes removed from the middle wash vat and vat filled with clean water. Items that were not properly sanitized were rewashed and sanitized. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 -P. Non-continous cooking procedures are not complete. The procedures provided only address chicken and shrimp is being partially cooked as well. Containers of partial cooked chicken are labeled as cooked chicken. Also, current procedure on file doesn't match procedure submitted by previous manager. Provide a complete procedure for the process. Label partially cooked chicken as "par cooked". Verification required for product labeling and procedure. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
Per NC DHHS and FDA. The sauces that are being made in house and placed in jugs for storage without temperature control need to be tested to determine if they are a TCS food. This can be done with Health Department assistance with a pH meter or a private vendor can test the food and determine if the product is TCS or not. Establishment has 30 days to determine which testing method will be used. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two small containers of shredded lettuce at 53 F dated 9/13/17 and a large container of coconut soup at 51 F dated 9/13/17. Most likely, this cold holding issue is due to cooling procedures in the evening. CDI. All products discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed duck thawing in the kitchen sink in 113 F hot water. CDI, product was at 41 F and was moved to the walkin cooler for storage. Use cold running water to thaw products. Also, do not thaw products at the dish washing sink while soiled dishes are stored in the sink. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints - C
2-303.11 Prohibition-Jewelry - C
Observed three servers enter the kitchen and scoop rice. Servers were not wearing a hair restraints and two were wearing a bracelet. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed lower dining room quat bucket with a wiping cloth stored in a 50 ppm quat solution. Dining area was not in use at this time. CDI sanitizer replaced. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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 two damaged cutting boards with deep melted spots. CDI. Equipment discarded. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-204.120 Equipment Compartments, Drainage - C Observed condensation collecting inside the bar refrigerator and beer draining into a metal container. Repair the refrigerator so that it is sloped to drain to an outlet. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed faucet handles at the bar and main cooking line damaged. Replace the faucet handles. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C. Observed no covered trash can in the lower area restroom. Provide a trash can with a lid in this restroom. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the stairs to the pantry area starting to rust again. Keep the stairs in good repair. |