| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled beverage stored in ice used in food products. Ice used in such a manner is considered a food product, and beverages may not be stored within it as it contaminates the surrounding product. Beverage was removed. |
|
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 one knife stored as clean in the dish area with food debris present on the handle/base of the knife blade. Items must be be thoroughly cleaned during the wash process, with all debris mechanically removed. Item was removed for re-processing. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility was observed to not be accurately recording freeze/thaw times. No points deducted for this violation as no violation occurred. Facility cooks and then freezes many items in the walk in cooler. Facility was dating all items for discard time not counting frozen time, which is allowed, as items will be discarded before required in 2009 NC Food Code. Facility cooler is observed to be holding items at 41F or below, allowing 7 days of hold time including the day of preparation. Facility may cook an item, freeze it and date it for that (1) day. Then if the item is frozen, the item may be frozen for any length of time, and when thawed, kept for the remaining days (6 days at 41F or less). Marking a thaw date will assist in this process. As long as the total, nonfrozen storage time does not exceed 7 days of storage (at 41F or less), facility is in compliance |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach chemical spray bottle not labelled in the dish area. Item relabelled during inspection. |
|
37
|
1
|
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. Observed boxed food products stored on the floor of the kitchen area and walk in freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths left on prep tables/metal tables in the rear areas. Items must be kept in a sanitizer solution between uses. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish area. Utensils must be air dried to prevent a moist environmnent in which pathogenic organisms may grow. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on the sides of cooking equipment in the kitchen area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 floor and wall damage in areas around doors/entry ways into the kitchen. Observed bathroom door with damage present.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease/food residue present on some walls in the kitchen area. |