|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Handsink in front room and handsink at doorway to dry storage from kitchen with no towels. CDI- towels supplied. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
No |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed parsley in catering cooler wilted and yellowing. CDI- discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Uncovered pot of food in walk-in freezer. CDI- covered. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf:
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 multiple foods that had been cooked and cooled with no date marking (New Wrap). Found several containers of hummus date marked 5/18, 5/20. Capricoli sliced and out of original casing date marked 5/14 (Fresh Med). Tub of falafel not date marked (Mo Mo). Tub of hot dogs dated 5/16 (Cordre). Two mac and cheeses dated from April in catering cooler (Sophie). CDI- all food lacking date marks or held past seven day maximum discarded by PIC of Carolina Commercial Kitchen or PIC of client of subject food. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of straight cut fries on floor of freezer. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving in MFU walk-in in need of more frequent cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Hot water turned off at 3-comp sink due to faulty valve causing continuous flow of hot water. CDI-Plumber contacted prior to start of inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors with significant loose debris, especially under / beneath equipment. |
|