| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed a pattern of no active managerial control over (C)-employees complying with the NC Food Code, (G)-cooling, (H)-consumer advisory for undercooked foods, and (I)-sanitizing multi-use equipment and utensils. VR - verification required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap at one handsink but sanitizer labeled as soap in two other hand sinks. No soap was available at either of those sinks. CDI - soap was provided at each of the handsinks.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cut lemon inside bar handsink. CDI - lemon removed, sink cleaned. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented - P. Observed several portioned and wrapped packages of moldy cheese stored in line coolers for use. CDI - all voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef. CDI - rearranged properly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat foods. CDI - rearranged properly.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods. CDI - rearranged properly.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many food containers throughout kitchen stored uncovered but not because they were still cooling. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment and utensils stored as clean - shakers at bar, metal pans on racks, food processor. CDI - items returned for processing in dish room.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bar glass washer dispensing no sanitizer into final rinse. VR - verification required. Meanwhile, facility will wash, rinse, and sanitize utensils in main dish room. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two deep containers of crab soup in walk in cooler. Soup had been cooled from last night but still measured 59F more than 6 hours later. CDI - all voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed link sausage on buffet measuring 127F and potatoes hot holding at 129F on stovetop. CDI - both voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed nearly all items stored over ice on cook line measured above 41F, many as high as 70F - see temperature chart. Also observed some foods in prep coolers and walk in coolers measuring above 41F. VR - verification required. Risk control plan required and ITS issued. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on almost all small pans on cook line, many pans in undercounter coolers and prep coolers, and many pans or trays in walk in coolers. Items ranged from cooked meats and vegetables to cut leafy greens, cut melons, and opened ready to eat foods. All items found without date marks were voluntarily discarded. VR - verification required. Risk control plan required and ITS issued. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed expired foods available for sale - cheese dated January 19 and pork shank cooked and dated January 18. VR - - verification required. Risk control plan required and ITS issued. REPEAT |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed newly printed menus lacking disclosure for eggs cooked to order and for ribeye steak offered undercooked. VR - verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner at dishwasher area and unlabeled square clear pan of sanitizer with wiping cloth stored in it on the line in the kitchen as well as unlabeled red bucket of sanitizer in kitchen. CDI - all discarded or labeled. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed no HACCP plan submitted and approved for reduced oxygen packaging and for extending shelf life of cooked shrimp. .
3-502.11 Obtain a Variance for specialized processes.-Pf Observed no variance for reduced oxygen packaged cooked sauces.
3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed unapproved on site reduced oxygen packaged sauces and meats. CDI - all voluntarily discarded. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed poached pickled shrimp dated January 15 but facility has no variance for this. CDI - all voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 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. -Pf Observed two deep containers of crab soup in walk in cooler. Soup was cooled from last night but still measured 59F. CDI - voluntarily discarded. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead juvenile roach in garde manger kitchen. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed sneeze shields were in use for some foods on display at buffet but others were left open and unprotected - baskets of bread, bagels, sweet rolls, squares of quiche, unwrapped apples. CDI - PIC removed items from service. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths on rail at bar. Observed sanitizer solution in bucket in kitchen measured less than 50 ppm quat. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal pans and bowls wet nested throughout. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unprotected. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed walk in freezer door won't close, walk in cooler 2 door not closing properly, cooler handles broken, split gaskets on several coolers, damaged wooden threshold on walk in cooler 2, leaking water inside same walk in cooler, rusted cooler racks, damaged and missing floor tiles or concrete in walk in coolers, many pieces of equipment either in poor repair or non-functioning. Non-functioning equipment was not generally in use. Facility states they plan to remove broken equipment. REPEAT |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled cooler gaskets, soiled cooler shelving, soiled interiors of cold holding drawers throughout, fan guards at walk in coolers dusty and soiled. REPEAT |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed soap dispenser missing at one handsink, damaged floors, walls, and ceilings in most areas throughout kitchen - missing baseboard tiles, chipped and missing floor tiles, rusted and soiled walls and floors, detached wall coverings, stained ceiling tiles, etc. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C. Lighting inside walk in coolers 2 and 3 appear to be below required intensity. No light meter was brought today to verify so no points will be deducted today. |