| 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. Large clear container in handwashing sink at the main cook line being filled with water. CDI- Sous Chef Juan had corrected immediately and advised all line personnel to keep sink open for handwashing. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon wrapped jalapeno peppers stored on speed rack in walk in cooler over ready to cook corn and cooked bacon wrapped jalapeno peppers and cooked noodles. PIC had corrected immediately. (0pts) |
|
14
|
1.50
|
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. Mold like substance on the back wall of large ice bin at bar area, large slicer stored as clean with dried debris and sauce on it, also with soiled pan stored on it. CDI- PIC Jenn had ice been cleaned, PIC Juan had all removed for cleaning. |
|
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. Burnt ends pork reheating in warmer for one hour at 123F. Re-checked 30 minutes later and still at 123F. CDI- PIC removed and reheated in larger cooker. All others reheating with in the permitted time. (0pts) |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Spicy habenaro sauce being maintained at 99F in water bath at the servers station. Due to recent contact from owner in regards to shelf stability of all sauces prepared and used in facility; detailed discussion with Exec Chef Matt Barry, Jenn, and Sous Chef Juan as to requirements and options for non shelf stable sauces. Per recipes provided as of today, the Cheerwine, Midwood, Eastern NC, South Carolina mustard may be stored at room temperature, but the spicy harbanero and Fat Tire would need to be maintained at 135F/ above or 45F/ below. All were advised as to option for use of time for both sauces, and example template provided via email today. PIC Jenn opted for the use of time as a temporary solution for the spicy harbenaro sauce today as they usually don't store at the servers station. Follow up with PIC by May 22 as to ongoing use. (0pts) |
|
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. Pan of slaw in reach in cooler stacked in large amount and tightly covered. Two containers of baked beans stacked in large amount tightly covered, and large container of queso at prep sink. All not cooling at an approved rate. All methods corrected. See chart for temperature. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of raw chicken stored on the floor in the large walk in cooler. All items stored off the floor. CDI- Verbal correction to PIC's. Products to be removed and storage corrected. (0pts) |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service items including but not limited to bagged cloths and containers in prep areas, cook line areas, and large storage garage. Correct storage. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on one shared dumpster. Maintain doors closed. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One closed employee beverage stored on shelf. CDI- storage corrected. (0pts) |