| 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.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed some instances when more handwashing is needed. After gloves are changed, hands should be washed. Using the outer glove for raw product is acceptable but when both sets of gloves are changed, hands should be washed. CDI - discussed with person in charge the need for more oversight regarding handwashing & glove use.
The Person in Charge shall ensure that employees are effectively cleaning their hands by routinely monitoring the employee's handwashing.
The |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-202.12 Handwashing Sinks, Installation - C - Observed that the handwashing sink in the women's restroom will not remain turned on for more than 5-6 seconds without reactivation. Adjust to remain on for at least 15 seconds.
A metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed an open package of raw hamburger patties stored over biscuits & fully cooked sausages in the freezer. Also observed a bag (not original package) of raw chicken fried steak stored on top of the fully cooked sausages. Corrected during inspection (CDI) - items rearranged so raw products were on the bottom of the freezer. Also observed uncooked country ham on the shelf over mashed potatoes & slaw. Ham moved to the shelf with the raw bacon so it was no longer stored over ready-to-eat foods. Country ham is cured, but not ready-to-eat.
This is not a repeat but has been addressed before - monitor storage in the freezer to avoid point deduction on next inspection.
Raw animal foods shall be handled & stored to prevent contamination of ready-to-eat foods AND to prevent cross contamination between species AND stacked by cook temperature when stored vertically. This also applies to frozen foods if the manufacturer's original package has been opened. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed residue on the back of the slicer blade & on the push plate of the slicer. Slicer was stored as though clean. CDI - slicer was washed, rinsed & sanitized during inspection. Ensure that all parts of the slicer are cleaned, then rinsed & a final sanitizer step is used.
Food contact surfaces shall be clean to sight & touch. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Observed cut lettuce, that had been cut & washed earlier in the day, cooling in the walk in cooler in a deep plastic container. It only cooled from 55 to 53F in one hour. CDI - lettuce was placed in an ice bath, stirred & cooled to 45 within the next 30 min. Store in shallower containers & continue to ice product for longer times.
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Observed a bucket of what looked to be sanitizer stored on the prep table where food is plated behind the grill. Bucket had no detectable sanitizer left in the solution so no points deducted.
Bucket moved to the bottom shelf where it could not contaminate food, equipment, or other clean surfaces.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed lettuce cooling in the walk in cooler in a deep plastic container that only cooled 2 degrees in one hour. CDI - lettuce was placed in an ice bath, back in the walk in cooler & stirred. Cooled to 45 within next 30 minutes, and remained in ice bath.
Use shallower containers or let lettuce remain in ice for longer periods before placing in the cooler. Ensure that lettuce is fully cooled throughout within 4 hours of preparation.
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. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Observed wiping cloths stored in a solution with no detectable sanitizer. REPEAT item - went over procedure again. When soap is added to solution, this will also weaken solution. Add additional bleach if necessary & check frequently. CDI - remade solution.
If stored wet, wiping cloths shall be stored in sanitizer of the proper strength. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed particle board shelves over the 3-comp sink & in the front area for clean dishes. 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. REPEAT.
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. REPEAT.
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. REPEAT. Observed broken handle on server cooler. Repair.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. REPEAT.
4-205.10 Food Equipment, Certification and Classification - C - Observed two household use food processors in the facility. Replace with commercial grade equipment.
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 ANSI-accredited certification program. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed loose cove molding by the mop sink & behind the grill that are secured with tape, a loose wall panel by the mop sink. Cove molding has been more securely attached with heavy black tape, but should be attached properly. Reattach or replace loose molding, reattach the panel at the mop sink.
Physical facilities shall be in good repair. REPEAT.
6-501.16 Drying Mops - C - Observed mop hanging with the head at the top. Hang mops to dry so they cannot contaminate equipment, walls, or supplies. |