| 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 A certified food protection manager must be on site at all times the facility is in operation. Documentation of training is required. PIC not certified. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Employees must wash hands as often as necessary to prevent contamination and before putting on gloves. Observed employee put on gloves without washing hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handsinks must be suppled with hand cleanser. Observed no soap at handwashing sink. CDI soap was added. |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
3-101.11 Food packages shall be in good condition and protect the integrity of contents. Only use bags to store food that are approved for food use. Observed bread stored in trash bags in walk-in cooler. Operator voluntarily discarded bread. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) Potentially hazardous food intended to be held hot must be held at or above 135F. Observed beans in hot holding unit stored at 107F. Beans were reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) Potentially hazardous food intended to be held cold must be held at or below 45F. Observed several items tat meet the criteria above 45F. Pork chops and fish filets were voluntarily discarded. Eggs and tomatoes were moved in reach-in. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ensure potentially hazardous foods that are ready to eat and held for more than 24 hours msut be date marked. Observed numerous foods that meet the criteria not date marked. CDI . Repeat violation. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include disclosure and reminder. Before printing menus contact the health department for approval at 704-336-5100 ext. #2. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. Observed pork chops, steaks, and fish filets thawing at room temperature. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2.402.11 Employees involved in food preparation must wear a hair restraint. Obsergved food employees not wearing hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution. Observed wet wping cloths stored on counter and on top of tortilla dough. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Equipment must be maintained in a state of good repair. Observed Traulsen freezer #2 not operating. |