| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: Kitchen manager, bar tender, and server could name only a few of reportable symptoms / illnesses. One employee did not know required information was posted in facility. CDI- supplied facility with Mecklenburg County Employee Health Policy form for use. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P: Observed employees putting on gloves to work with food without washing hands prior. CDI- direction to re-wash and education.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P: Observed employees re-contaminating hands at faucets after washing. Stopped employee and had hands re-washed. Education discussion. |
|
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: Mushrooms and onions holding on stove top 110 F. CDI- item voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found many items holding in prep coolers above 41 F, with some above 45 F. CDI- items above 45F voluntarily discarded. Food between 42-45 F moved to cooling refrigeration. Refer to temperature chart. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found large tub of pasta not dated. Found buffalo chicken not dated. Found cut cabbage dated 1/25. CDI- all items voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed bison burger on menu that is offered under-cooked is not included in Consumer Advisory.CDI- asterisk added to menus while on site. New menus within 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF: Found portions of bagged rissotto 67F from morning, according to PIC. Do not bag hot food and stack for cooling. Allow unbagged product to cool to 41 F before bagging. CDI- rissotto voluntarily discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Found cooking oils and other unlabeled bottles at cook line. Label as to ingredients. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Found some door gaskets of prep coolers splitting. Repair. |