| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF. Each handwashing sink must be supplied with individual disposable towels. No towel at handsink in bar area. CDI- refilled towel dispenser.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwash sinks shall be accessible to employees at all times. Handsink was blocked by 2 large bags and personal items. CDI- item moved |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed eggs stored above ready-to-eat items in prep cooler. Corrected by rearranging foods |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed cheese dip hot holding at 110F. CDI cheese dip reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cut tomatoes and two containers of cheese out of temperature control above 45F. Observed cheese in cold holding unit above 45F. CDI items were sent to walk-in cooler to rapidly cool. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed sauce at 86F cooling at room temperature. CDI sauce was put in ice bath. Observed salsa and chicken cooling in large plastic containers tightly sealed. CDI items were uncovered to adequately cool. REPEAT VIOLATION. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed spice containers and bottles unlabeled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. REPEAT VIOLATION. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops with handles are used for dry goods and are stored with handle out of product. Scoop handle used to dispense rice stored in product. Scoop used to dispense beans broken causing entire scoop to be submerged in product. CDI- bowl was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed nonNSF tortilla press. CDI tortilla press removed from facility.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed rusted shelves in equipment and storage areas throughout facility.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when they become scored or pitted. Observed several cutting boards scored. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Facility currently has a 2-compartment sink. Facility must meet required listed in 4-301.12 or must obtain a variance to continue using 2-compartmemt sink for warewashing. Verification required document was by 7/31/14. Variance application must be sent to state, but please fax copy of documentation to 704-336-5306 ATTN: Brittany McDaniel. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris on shelves in walk-in cooler and grease buildup on shelves in dry storage area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors shall be smooth and easily cleanable. Observed tiles missing grout in several areas throughout kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C. Personal items shall be stored in a designated area that will not contaminate food, equipment or single service items. Observed personal items stored in handsink in bar area. Observed several cell phone stored on shelves throughout kitchen. |