| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - no certified food protection manager present during the inspection. REPEAT ITEM.
At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed swiss cheese (48), American cheese (47), & Canadian bacon (48) in the prep cooler that were holding over 45 degrees F. Corrected during inspection (CDI) - cheeses were moved to the lower portion of the cooler to cool back down, Canadian bacon was discarded. Ensure that containers are not overfilled in the prep top. Recommend metal containers to help keep foods colder.
Potentially hazardous (time/temp control for safety) foods that are held cold shall be held at 45 degrees F or below. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Observed hashbrowns on a sheet pan next to the flat grill that were holding at 93 degrees F. Operator indicated that they pre-cook these as needed, then reheat when customers order them. They discard them after a few hours if they are not used. Operators are using TPHC without a procedure on file or discard time marked on the food. CDI - discard time marked on the shelf next to the hashbrowns & paperwork procedure completed.
If Time as a Public Health Control is used, a procedure shall be available for review & a discard time must be indicated for the foods held using time. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed some items cooling after prep (chicken salad, lettuce) that were stored with lids on & the containers were stacked on top of each other. Items were unstacked & spread out, lids removed & foods were stirred. Recommend keeping foods in uncovered containers & stirring frequently during cooling. Hot foods that are cooled after cooking can be cooled using shallow pans in the walk in cooler, in ice baths, stirring, etc. as long as the proper cooling times are reached. CDI - foods uncovered & stirred, cooling was correct.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contaminationduring the cooling period to facilitate heat transfer from the surface of the FOOD |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Osberved wiping cloth in a bucket with no detectable sanitizer in it. CDI - operator added more bleach, brought it to the proper level.
If stored wet, wiping cloths shall be stored in a solution of sanitizer of the proper strength. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed particle board shelves over the 3-comp sink & in the front area. Observed wooden peg board on the wall, used for utensil storage. Replace with non-absorbent, approved shelving.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material
4-202.16 Nonfood-Contact Surfaces - C - Observed several closet style shelves & brackets - by the back handwashing sink & by the prep sink. Replace with shelving that is easily cleanable & approved.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust on the shelves in the walk in cooler & on the bottom shelf & legs of the small prep table. Replace equipment.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed some minor residue on the shelves used for dish storage, the bottom shelf of the large back prep table, the gaskets of coolers, the door of the walk in cooler, the brackets of the shelves next to the prep table, & inside the large prep cooler. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed missing cove base molding under the cleaning supply shelf next to the back handwashing sink, loose cove molding by the mop sink & behind the grill that are secured with tape, a loose wall panel by the mop sink, & several holes in the wall above the 3-comp sink. Replace missing trim, reattach or replace loose molding, reattach the panel at the mop sink, fill & make smooth the holes in the wall.
Physical facilities shall be in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some build up on the wall next to the walk in cooler. Clean area. Physical facilities shall be kept clean. |