| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper cooling of TCS foods is achieved and monitored and facility is controlling cross contamination in a facility with insufficient storage anf preparation space. VR |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink run for about 3 minutes with amax temperature recorded of 96 F. VR |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed boxes of raw chicken stored in direct contact with multiple bags of ready to eat greens in walk in cooler. CDI- reorganized VR |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal pans stored as clean with greasy residue to the touch. CDI- removed to re-clean |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed multiple high volume plastic containers closed in walk in cooler of, chicken, sauces with raw eggs, and cooked vegetables cooling from yesterday 48- 58 F. CDI- discarded VR |
|
23
|
0.50
|
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 facility switched amarjillo and red sauces from carton pastueurized eggs to raw shell eggs without informing NCHD or disclosing as consumer advisory on menu. CDI- changed to carton pasteurized |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility improperly cooling in plastic, closed and low surface area to volume ratio containers. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility does not have proper amount of cold hold storage to support current business. FACILITY TASKED WITH DEVELOPING A RISK CONTROL PLAN, (WILL ASSIST). GOAL : MITIGATE/REDUCE RISK ASSOCIATED WITH IMPROPER COOLING DUE TO LACK OF SUFFICIENT COLD HOLD AND COOLING STORAGE SPACE. NOTE : FACILITY HAS VOLUNTARILY REMODELED ONCE IN AN ATTEMPT TO ADDRESS THIS ISSUE. CHANGES HAVE NOT CORRECTED ISSUE. VR |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Onserved multiple working containers of dry spice and liquid solutions not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food employee temporarily sit tray of cooked green beans of trash can due to insufficient prep space. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed stacked chicken boxes stacked adjacent to clean utensils rack and in direct contact with some clean utensils. CDI- removed to wash |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dish washing in 3 comp sink and wash solution only 105 with greasy contianers stored as clean. CDI- temperature increased above 110 F |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no cover to only receptacle in ladies room. |