| 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 food residue & debris inside a large number of metal pans stored on the clean dish shelves. Observed residue on several ladles & scoops on the utensil rack. CDI - all items sent to be rewashed. The majority of these pans are used with hot held foods - recommend clear plastic food bags for items like chili & gravy; foil liner for the pans that hold the baked potatoes. Also observed residue on the slicer blade - ensure that it is being cleaned with a detergent solution before santizing, sanitizer is not effective on a surface that has not been cleaned first. Slicer cleaned during inspection.
Food contact surfaces shall be clean to sight & touch - REPEAT.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed no detectable sanitizer in the 3-comp sink & none is being dispensed from the mixing system. Facility does have chlorine test strips & chlorine - use this for wiping cloths & for sanitizing in the 3-comp sink until mixing system is repaired. |
|
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 the following items in the walk in cooler over 41F: baked potatoes (42), spaghetti (43), penne (43), & meatloaf burger (44). Walk in cooler may need to be serviced, or have plastic curtains added to help contain cold air.
Air temperature dropped during inspection, but still needs to be verified that it will hold at 41F or below.
TCS foods held cold shall be held at 41F or below. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed the following items in the walk in cooler without dates: macaroni & cheese, baked beans, bbq, pimento cheese, spinach dip, mashed potatoes, meatloaf burgers, baked potatoes, chili, & house made blue cheese. CDI - all items dated with prep dates.
Date mark all TCS foods that are ready-to-eat once opened or prepared anFd held more than 24hrs.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed queso & chicken salad mix dated 6/10 in the walk in cooler - both items discarded.
Foods that have exceeded their date/temp shelf life shall be discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed boneless wings cooling in a deep bowl in the walk in cooler, observed bone-in wings cooling in metal pans - two pans were fairly shallow but one was quite deep. Wings boneless cooled 20 degrees in 40 min & the bone-in cooled about 10-15 degrees per pan in 40 min. Wings were moved to the freezer & still did not cool fast enough so they were moved to sheet pans to cool. Recommend using the shallow perforated metal pans & putting wings straight into the freezer in the future, or using sheet pans to cool them.
CDI - wings cooled properly once moved to sheet pans. REPEAT.
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. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust on shelving units in the kitchen (by the front handwash sink, by the steam table, the rolling cart, by prep sink, in the walk in cooler etc.). Replace rusted shelves. REPEAT but many other items repaired,
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code.
4-202.16 Nonfood-Contact Surfaces - C - Observed drink crates being used to support boxes of food in the walk in cooler & the walk in freezer. Replace with proper shelving that is easily cleanable - these crates have too many crevices to be easily cleanable.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed residue & build up on sides of equipment, on gaskets of all coolers, on the faucets of the handwashing sink, & on some of the pan exteriors. Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. REPEAT but MUCH improved.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 - Backflow Prevention Device, When Required – P – Observed a spray nozzle on the end of the hose at the can wash. Dual check backflow device had been removed. Operator could not repalce device, so spray nozzle removed.
A spray nozzle creates a continuous pressure situation & requires a backflow prevention device that is rated for continuous pressure. The current backflow device is not rated for continuous pressure. An ASSE 1024 dual check backflow preventer would be an appropriate backflow device. VERIFICATION REQUIRED if spray nozzle is to be stored on hose.
Replace the Y-connecting hoses to allow the water to be mixed & then install the dual check backflow device on the end of the connection.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT by: installing an APPROVED backflow prevention device as specified |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed base boards throughout facility that have a 1" or greater ledge on top of them - which has created a place for soil & residue to collect. Properly installed baseboards should not have a 90 degree angle to them. Baseboards could be replaced with proper cove molding or vinyl quarter-round could be installed on top of the ledge if the piece covered the entire ledge & created a smooth profile.
Floors, floor coverings, walls, wall coverings, & ceilings shall be designed, constructed, & installed so they are smooth & easily cleanable.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil & residue under the chemicals in the 3-comp sink area & around the space under the wall by the 3-comp sink. Clean areas. REPEAT but noticeable improvement.
Physical facilities shall be cleaned as often as necessary to be kept clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C - Observed that the lighting at the prep sink is only 8 foot candles - install additional lighting in this area.
Lighting shall be 50 foot candles in prep areas.
REPEAT. |