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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal pans, primarily the smallest ones, that were stored clean but still had food debris & residue on them. Observed some residue on the can opener blade as well. Observed some debris on the push plate of the slicer as well. CDI - all items sent to be rewashed during the inspection. Discussed with PIC the need to check the pans periodically to ensure they are being cleaned properly.
Food contact surfaces shall be clean to sight & touch. DIRECT REPEAT - FULL CREDIT DEDUCTED NEXT INSPECTION. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14 Cooling - P - Observed 7 pans of shrimp chowder in the walk in cooler that were holding between 47 & 52F - these were prepared the day before. CDI - all pans discarded. Observed two containers of marinara that were made the previous day holding at 45F. These items were not discarded, but the date marking was adjusted to give them a 4 day shelf life.
Observed 6 pans of coleslaw that were stacked in the walk in cooler with the lids on & the slaw holding at 47F. Per the kitchen manager, the slaw had been made about 3.5 hours earlier. CDI - slaw taken to walk in freezer & stirred frequently until it reached 41F.
Modify cooling methods to avoid repeat issues. VERIFICATION REQUIRED.
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed plates of oysters Rockefeller in the one door reach in that were holding at 43F. Unknown why these items were out of temp and not the others. Adjust thermostat, monitor temps. Observed sausage in the grill prep cooler that was overfilled & holding at 45. Top layer of sausage removed, food below at 41F. Observed two pans of shrimp in the raw bar reach in that were holding at 43F. Elevated due to improper cooling methods. Observed coleslaw, ranch, 1000 island & other house dressings holding at 43F in the raw bar counter cooler. Adjust cooler thermostat or have cooler repaired so foods hold at 41F.
VERIFICATION REQUIRED - will follow up in 10 days.
TCS foods that are held cold shall be held at 41F or below. REPEAT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
3-501.15 Cooling Methods - PF - Observed 7 pans of shrimp chowder in the walk in cooler that were holding between 47 & 52F - prepared the day before. CDI - all pans discarded. Containers were stacked 2-3 high with lids on. Observed two 5 gallon containers of marinara that were made the previous day holding at 45F. These items were not discarded, but the date marking was adjusted to give them a 4 day shelf life. Observed 6 pans of coleslaw that were stacked in the walk in cooler with the lids on & the slaw holding at 47F. Observed peel & eat shrimp & cocktail shrimp cooling in the raw bar reach in, holding at 60 & 53, respectively. They had been placed under the older pans of these items & raised those temperatures. CDI - all four pans of shrimp were pulled & ice added to them - cooled to 41F within 45 min.
Chowder should remain in the ice baths longer, until 41F. Stir frequently, do not cover & stack until FULLY COOLED. Do not remove marinara from ice bath until fully cooled unless further stirring will occur. Kitchen is very hot - do not stack & cover coleslaw until cooled down. Prep time will allow cabbage to warm up considerably.
Shrimp should be fully cooled before placing in the prep unit - this unit is not intended for cooling, only holding. Placing the warm shrimp in the reach in raised the temperature of the other two pans by 2-3 degrees & shortened their shelf life.
Modify cooling methods - will verify in 10 days.
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. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several pans stacked wet in the clean dish area. These need to be better drained & dried before stacking. More shelving will help this process.
Air dry equipment and utensils after cleaning and sanitizing & before stacking. |
|
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 - C - Observed rust on some shelving units in the walk in cooler. Replace rusted unit in walk in, Observed some rusted & damaged shelves used in the outdoor storage area (just outside back door - replace). Remove & replace. REPEAT.
Observed that the reach in freezer no longer has a handle - it has been replaced with a piece of what appears to be Ethernet cable. Replace with a proper handle that is easily cleanable & durable. Replace damaged gasket on salad prep cooler door.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. REPEAT items, but improved. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C - Observed wooden plank walls behind the equipment in the main bar & exposed wooden studs & walls in the large storage shed. Replace or cover walls in main bar, remove all liquids (food, cleaning, or otherwise) from the outdoor shed or cover walls & ceiling to make smooth.
There is currently work being done in the bar & remodeling plans are in the works so points not doubled.
Floor, wall, & ceiling surfaces shall be smooth, durable, & easily cleanable in areas where food establishment operations are conducted, & non-absorbent in areas subject to moisture. REPEAT - operator is working with Town to get approval for remodel.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed damaged grout in the warewashing area of the kitchen & by the door between the kitchen & the bar. Observed some damage to floor covering in the outdoor bar area. Replace grout, re-coat floor. Observed holes in the walls around the front handwashing sink - fill & make smooth.
Physical facilties shall be kept in good repair. REPEAT. Again, remodel is in the works - points not doubled.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some debris & residue on the floor under the equipment in the outdoor bar, along the threshold of the walk in coolers & on the floor mats along the cook line. Clean areas.
Physical facilities shall be cleaned as often as necessary to be kept clean. |
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