| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
More training needed of employees on employee health policy, employees did not know specifice symptoms or illnesses they must report. CDI- PIC will train workers on health policy. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Need handwash signs at every handwash sink. No handwash sign on bar handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Need to separate foods by final cook temperature to prevent contamination. Observed raw chicken stored in same tub to thaw on top of raw beef. CDI- raw beef was sealed in an intact water proof packaging so the outside of raw beef package was cleaned and the beef was separated from chicken. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed beans improperly cooled in a deep 5 gal bucket with a lid at 47 degrees since cooked yesterday. CDI- Beans voluntarily disposed of by PIC. Will return within 10 days to check cooling procedure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Cold hold foods at 45 or below. Observed main prep cooler not working properly, reading 65 degrees, all TCS foods inside were 62 degrees. CDI- PIC voluntarily disposed of all TCS foods including raw chicken, raw beef, sliced tomatoes, sliced lettuce, and various TCS sauces. Have cooler serviced, use the other working reach in cooler until its fixed. Will return within 10 days to check prep cooler. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
Date mark all required TCS/RTE foods per NC food code and maintain 7 day shelf life for all required TCS/RTE foods. Obsereved a number of foods incorrectly dated or not dated that had been refrigerated more than 24 hrs. Observed foods being kept longer than 7 days. CDI- Foods properly labeled, out of date foods voluntarily disposed of. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Label all chemicals. Observed sanitizer stored in green bucket labeled soap water. Observed several chemical spray bottles not properly labeled. CDI- Sanitizer and chemicals properly labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to properly cool foods. Observed beans improperly cooled in deep bucket with tight lid. Use shallow pans, ice baths, quick chilling equipment, stir often, or other effective cooling methods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Observed cooks wearing dirty and wet wiping cloths on their aprons. Store wet wiping cloths in sanitizer, once soiled, switch out cook's towels for clean dry towels. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain equipment in good repair, observed a few peeling racks in a few coolers. Equipment and utensils need to be NSF or ANSI equivalent. Observed non-approved blenders at bar area. |