| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C General Comment: Employees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. Observed 1 employee beverage on prep area near glassware at bar. CDI, operator discarded employee beverage. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PGeneral Comment: Employees shall wash hands before doning gloves. Observed 1 employee switch gloves without washing their hands. CDI by instruction. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PFGeneral Comment: No bare hand contact with ready-to-eat food. Observed employee touch pulled pork that has been cooked with their bare hands. CDI, employee voluntarily discarded pork that they touched. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: A handwash sign shall be located at each handwash sink used by food employees. Observed no handwash sign at handwash sinks. CDI, operator provided with signs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PSanitizer shall be provided at proper concentration. Observed chemical dish machine providing less than 50ppm chlorine in kitchen. CDI, operator primed dish machine during inspection and dish machine now operating properly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 3 large containers of hamburger beef at 48 degrees that operator stated was in unit overnight. CDI, employee voluntarily discarded 3 large containers of ground beef. Employee stated it was 40 lbs. of ground beef. Observed foods in flip top prep cooler above 45 degrees F. CDI, operator voluntarily discarded all PHF in flip top prep cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFUse proper procedures to cool food. Observed pulled pork cooling on rack at room temperature and at 74 degrees F. CDI, operator relocated pulled pork to walk-in cooler to rapidly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored 6 inches from the ground. Observed soda drink syrup and dry foods stored less than 6 inches from the ground in upstairs storage area. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Clean equipment and single-service items shall be stored at least 6 inches from the ground and in a clean, dry area. Observed clean glassware and solo cups stored on shelf less than 6 inches from the ground in upstairs storage area.Observed several clean lids and utensils stored in container collecting debris and other soil.4-904.11 Kitchenware and Tableware-Preventing Contamination - C Invert utensils after cleaning. Observed clean spoons not inverted on shelf in kitchen. |
|
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 - CKeep equipment in good repair. Observed condensation leak in walk-in refrigerator. Observed flip top prep cooler in kitchen not holding proper temperature. Observed 1 split gasket on low reach-in refrigerator. Operator called Greater Charlotte Refrigeration company during inspection. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed some debris accumulating between frying equipment and on some shelves in kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - CGeneral Comment: Light bulbs shall be shielded, shatterproof or shatter-resistant. Observed non shielded or shatterproof / shatter-resistant light bulbs over clean glassware and singel-service items in upstairs storage room. |