| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before putting gloves on, when entering kitchen and after handling raw foods - Observed employees changing or putting on gloves without washing their hands. Also noted cook line employee cut chicken 115F off the rotisserie and place it on the grill to finish cooking. Employees rehashed their hands and then put on clean gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Handwashing Sinks, Installation - Sink must have 100F water supplied to the sink. Observed hot water handle on the front area hand sink not working. Verification and return visit required. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - Observed moldy pieces of hard chocolate wrapped in plastic dated 7-14-13 in the walk-in cooler. Chocolate discarded in trash can. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Keep items clean to site and touch - Observed meat saw with food debris present, machine must be broken down, cleaned and sanitized in place. Also noted build up on the can opener blade. Both items were cleaned and sanitized during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding at least 135F - Observed lamb shank at 125 on the steam table. Lamb reheated to 171F in the oven. Rotisserie lamb and chicken are cut off rotisserie and cooking is finished on the grill. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding - at 45F or less - observed cooked lamb and chicken in the one door prep cooler above 45F. Items pulled and put in the walk-in freezer to cool. Have cooler serviced, cleaned and put a air thermometer in the cooler. Verification required |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed hummus, beans, cut lettuce and tomato, grape leaf wraps (Yalanji) and cooked chicken and lamb without proper date marking. Instruction and handout provided during inspection. Items were also dated. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Repair leaking PVC drain line which is draining into a full pan of water and spilling onto the floor. Repair torn gasket on the one door prep cooler.4-205.10 Food Equipment, Certification and Classification - Observed Southern Pride rotisserie oven added without approval. Submit specifications to Herb Davis at 704-336-5509. Oven may be required to be under the hood system. Also noted Hookah pipes stored in the kitchen in dry storage area. These should be stored in a separate area from the kitchen. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed build up around the soda nozzles, dead roaches under fountain soda machine and front counter lower shelves. Also noted build up and debris inside prep coolers, on some shelving and sides of equipment on cook line. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - Observed some build up and debris on the floors, especially under equipment , walls and minor splatter on the ceiling above prep tables |