| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Comminuted meats (ground pork, cubed steak) stored above whole cuts in display cases. CDI: PIC rearranged.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Dry storage goods (spices) containers with no lids, exposed to contamination. |
|
14
|
1.50
|
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 Grinder in walk in cooler with crusted food debris. CDI: PIC instructed employee to begin cleaning during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in back storage with pink and black debris on chute, rails, and walls. |
|
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 Chicharrones with meat still attached in styrofoam trays and in warmer. PIC stated that they are bought from "Two Brothers" company in Kannapolis, NC once per week. Provide documentation that product is not potentially hazardous, hold on time for safety, or hold at proper temperature. CDI: PIC discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp, mussels, and blue crab in seafood area held above 45 F. See temperature chart. CDI: PIC voluntarily discarded. Kingfish, Golden pomfret, shrimp, and mussels in walk in cooler #2 above 45 F. See Temperature chart. CDI: PIC voluntarily Discarded. Sausage casings stored in dry storage 55 degrees F. Manufacturer's storage temperature 32-45 F. CDI: PIC moved to walk in cooler. Chorizo hanging to dry on speed rack 49 F. CDI: PIC moved to walk in cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf All deli counter meat and cheeses not date marked. All soft cheeses and deli meats must be date marked. Food shall only be dated for 7 days. CDI: PIC dated. VERIFICATION REQUIRED |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Isopropyl alcohol and sanitizer stored on food prep surfaces. CDI: PIC relocated. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Tripe thawing in tub on 3-comp sink. CDI: PIC moved to sink basin and thawed with running water. |
|
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. All spices in dry storage mis-labelled or unlabelled. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. No wiping cloths held in sanitizer. All in use cloths held on prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Three knives in meat area stored between FRP and prep table. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Plastic containers for marinating meat cracked. CDI: PIC replaced. Meat band saw for pork and meat band saw for beef with cracked casings. CDI: PIC called and ordered new parts during inspection.
4-501.11 Maintain equipment in good repair. Walk in cooler #2 not operating. Fish thawing inside. CDI: All products voluntarily discarded or moved to a different cooler. Discontinue use until repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All shelving in meat prep area with heavy food debris. Speed racks holding trays of chicken with heavy food debris. Walk in floor, walls, and ceiling, with heavy build up of food debris. Plastic flap dividers with heavy build up. Dry storage racks with heavy food debris build up. Dry storage racks with peeling paint--no longer cleanable--repair. Blocks of untreated wood elevating prep table--unable to be cleaned--remove. Clean all non-FCS more frequently to prevent heavy accumulation of debris.
Observed build-up on outside rim of ice bin in fish prep area. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No bell cap on vacuum breaker at can wash. No continuous pressure backflow preventer at mop sink and hose with sprayer nozzle attached with water running. Provide backflow preventer for continuous pressure or turn off hose and disconnect. VERIFICATION REQUIRED. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug in dumpster.
5-501.16 Provide waste bins in required areas including at handwash sinks. No handsink with waste bin near it. Provide waste bin at all handsinks.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpster. CDI: Closed. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Broken tiles between handwash sink and meat case near entrance to meat cutting area. Broken tiles and coving damage at corner of seafood and mop sink area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone in contact with stored in use utensils. |