| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- At least one employee with supervisory responsibility shall be a certified food protection manager through an ANSI accredited program. No one at the time of the inspection was a certified food protection manager. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)- Employee drinks shall not be stored on or above any food, prep surfaces, clean equipment, utensils, linens, or single service items. Noted employee drinks stored on food prep surface by can opener. Can opener or employee drink area may be relocated to ensure compliance. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
6-301.14 Handwashing Signage (C)- A clearly visible sign that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees. The handwashing sink near warewashing area did not have a clearly visible sign; it was on a wall on opposite side of dishroom. Please move closer to the hand sink. A handwashing sign was provided to the facility at the end of the inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P, C): Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. A RTE casserole was stored under raw bacon in the 4 door reach in. CDI by relocating casserole. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C)- Ice dispensers shall be cleaned at a frequency to preclude accumulation of soil or microbial growth. Noted buildup in ice machine. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- TCS foods shall be cooled from ambient temperature to 41F or below within 4 hours. Slaw and sliced tomatoes (made this morning) were above 41F in the prep top for cooling. They both cooled 1F over 20 minutes. To achieve sufficient cooling rate, they need to cool 2.5F over a 20 minute time period. CDI by moving items to another unit for cooling. Discussed with the PIC that pep top units are intended to hold foods below 41F, but not to cool foods. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. A container of ham was open and did not have a datemark. Per discussion with food employee, it was opened 2 days ago. CDI by the employee datemarking. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)- Outer Openings of a food establishment shall be protected against the entry of pests by closed, tight fitting windows and solid, self-closing, tight fitting doors and by filling any holes/gaps along floors, walls, ceilings. The outside door in the dry storage area does not self close and has damaged stripping. Stripping and the doors self closing hinges need to be replaced or repaired. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas - (C): Food shall not be stored in areas where exposed to condensation. Four door refrigerator has excess ice build-up and condensation. Food in unit must be carefully covered or remain in commercial packages. No direct contamination of food observed today. Plan is to replace unit later in April. Cover items well in freezers that have excess frost build-up to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C- Equipment shall be maintained in good repair. Split gaskets noted on 4 door cooler. Bottom left door of 4 door cooler does not fully close. Digital gauge on 4 door cooler does not work. Significant condensation noted on the 4 door cooler. Can opener blade is rusted & dull.
4-205.10 Food Equipment, Certification and Classification - C- Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program or meet parts 4-1 and 4-2 of the NC Food Code. The Yindu 4 door cooler does not meet NSF or equivalent certification. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Cleaning is needed on shelving and on the tops and sides of equipment near the cook line. Grease is dripping from the hood system. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C)- An outdoor storage surface for refuse, recyclables, or returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. There is a concrete slab for the dumpster, but the majority of the dumpster was not on the slab. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) and 6-201.11 Floors, Walls and Ceilings - Cleanability (C) - Physical facilities shall be maintained in good repair and be easy to clean. Areas of torn vinyl flooring noted in kitchen and areas of chipped paint on floor in wait station or dry storage. Address any water damaged ceiling tiles in dry storage room (above freezer) and water damage along sides of a/c window unit. Wall board behind clean utensils is chipping. Re-attach any areas of the baseboard where separating from cabinets in kitchen. Clean stained ceiling tiles throughout kitchen.
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep them clean. Noted accumulation of debris on floors under and behind equipment.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- The premises shall be free of Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Noted freezer in dry storage area, and other items that are unnecessary or nonfunctional. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers - (C): Areas designated for employee personal items should be away from all food or clean equipment. Noted personal bags stored on counter next to can opener. A cell phone, apron, and glasses were stored on the small prep unit.
4-301.14 Ventilation Hood Systems, Adequacy (C)- Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceilings. There is a fryer used for shrimp specials that does not have a ventilation hood system. This may result in grease or condensation collecting on the wall, ceiling, and equipment. |