| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
Person-in-charge (PIC) during the inspection could not provide proof of Food Safety Manager certification through an accredited program. Provide as required. 2-102.12(A) Certified Food Safety Manager - C |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Observed an employee beverages stored on shelf above the prep cooler and on prep cooler cutting board. A food employee may drink from a closed container if the container is handled to prevent contamination of hands, the container, and stored away from exposed food, equipment, utensils, linen and unwrapped single-service items. Correct as required. 2-401.11(B) Eating, Drinking, or Using Tobacco - C |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
10. Observed kitchen handwashing sink without hand soap or disposable towels available. Hand sinks should be supplied with hand soap and disposable towels during all hours of operation. CDI-by providing hand soap and disposable towels. 6-301.11 Handwashing Cleanser, Availability - PF 6-301.12(A-D) Hand Drying Provision - PF |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
Observed repackaged raw animal foods stored above RTE food inside the stand-up freezer. Must separate raw animal food items below and/or away from ready-to-eat foods during storage, preparation, holding and display. CDI-by rearranging. 3-302.11(A)(1-2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Note: the raw meat was also said to be personal food.
Order of storage from top to bottom:
1) ready-to-eat foods (includes washed fruits & vegetables and pasteurized eggs)
2) raw ready-to-eat fish (such as for sushi) & shellfish
3) unwashed fruits and vegetables
4) raw whole beef steak and roasts
5) raw fish, raw pork, raw seafood
6) raw ground beef, raw eggs
7) raw whole or ground poultry and raw meat stuffing’s |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed a large covered container of pizza sauce 75F said to have recently been taking out of cans and consolidated in this larger containers. After 50 minutes to pizza sauce was reading 73F and not cooling down fast enough based on the required cooling rate. TCS food prepared from ingredients at ambient temperature shall be cooled to 41F or less within 4 hours. CDI-by placing npizza sauce into shallow metal containers, stirring and back into the walk-in cooler to quickly cool. 3-501.14(B) Cooling - P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed cut lettuce 53F and sliced tomato 47F stored too high in the top section of the prep cooler. Observed cut lettuce 48F located on the salad bar which is freezing up/not working properly. TCS food shall be held cold at 41F or less. CDI-by voluntary disposal. Note: two other food items on the salad bar(peppers and olives) were non-TCS foods. Also see #47 regarding the salad bar. 3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding - P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed several food items such as cooked noodles and chicken wings not properly date marked as required. Ready-to-eat TCS food prepared or opened from sealed packaging from a food processing plant shall be date marked and sold, consumed, or discarded within 7 days. The day the food is prepared or opened shall be counted as Day 1. The time the product is frozen does not count toward the 7 days. Product prepared with several ingredients shall be date marked based on the earliest prepared ingredient. Product prepared or opened and used within 24 hours does not have to be date marked. CDI-by properly date marking. 3-501.17(A-F) Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - PF Note: some improvement on date marking including for ranch and deli meats. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Upon entering the kitchen, observed recently prepared marinara sauce 143-147F in large pots and said to be cooling and was going to be placed inside the walk-in cooler in those large pots. Proper cooling methods should be used such as using shallow pans, separating in the smaller portions, stirring, ice bath, using metal containers, using rapid cooling equipment or other effective methods. CDI-had owner/manager place in shallow metal containers to be placed inside the walk-in cooler. Discussed about purchasing ice wands. Instructed on how to clean and store ice wands. Also observed a tall plastic container of pizza sauce tightly covered and reading 75F and recently cooked wings 83F in a large plastic container sitting on the counter. Owner said the pizza sauce came directly out of cans. Advise to place cans inside the cooler to cool down to 41F or less before opening and consolating. CDI- by taking existing pizza sauce and placing into shallow containers, stirring and back into the walk-in cooler and placing chicken wings into shallow metal containers and into the cooler. 3-501.15 (A) Cooling Methods - PF |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
Observed a box of chicken wings sitting on the floor just outside the walk-in cooler reading 41F and said to be thawing. Must thaw frozen food using approved methods such as under refrigeration, completely submerged under cool running water or as part of the cooking process. CDI-by relocating to the walk-in cooler. 3-501.13(A-D) Thawing - PF |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Observed exterior window opened with its screen missing. Should use screening or other effective means to prevent the entry of flying insects into the establishment. 6-202.15(A)(3) Outer Openings, Protected - C |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observed food stored on the floor including large pots of sauce, box of raw chicken and container of margarine. Must keep food stored off the floor at least 6 inches, in a clean/dry location, and to where it is not exposed to splash, dust or other contamination. Correct as required. 3-305.11(A) Food Storage-Preventing Contamination from the Premises - C |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
Observed 1 food employee not wearing approved hair restraint. Food employees shall wear approved hair restraints to effectively keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items. Correct as required. 2-402.11 (A) Effectiveness-Hair Restraints - C |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed in-use tongs being stored on the oven door handle. Must store in-use utensils on a surface that is cleaned and sanitized often as specified under 4-602.11 & 4-702.11 such as in a clean pan. Correct as required. 3-304.12(C) In-Use Utensils, Between-Use Storage - C |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed the thin probed food thermometer temperature sensing probe damaged/bent and in bad repair. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Repair/replace as required. 4-502.11 (A) Good Repair and Calibration - C Observed residential food processors in the kitchen. The wooden boards used to cover and place between stacked up panned pizzas are not approved. Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be ANSI approved for commercial use and used for its intended purpose or meet parts 4-1 and 4-2 of the 2021 NC Food Code. Correct as required. 4-205.10 Food Equipment, Certification and Classification - C Observed reach-in freezer not working and the salad bar cooler not working properly to hold food 41F or less (freezing up). Need to repair. 4-501.11(A) Good Repair and Proper Adjustment-Equipment - C |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Obsvered non-food contact surfaces needing cleaning throughout including dust and debris on top of shelving, dish machine, storage bins, grease on hood system, etc. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Correct as required. 4-601.11(B)(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C Observed the conveyor pizza oven with crumbs and encrusted deposits and in need of cleaning. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observed floors in the kitchen and storage areas soiled and in need of cleaning with attention under and behind equipment. Also the walls in some areas of the kitchen need cleaning due to splash. Ceiling tiles in the kitchen are stained and dark. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. 6-501.12(A) Cleaning, Frequency and Restrictions - C Observed grout between the floor tiles eroded away located in the dish washing area of the kitchen. Need to re-grout between these floor tiles. Repair wall damage in the room where the ice machine is located. Physical facilities shall be maintained in good repair. Repair in accordance to the 2021 NC food code as required (ex: floors, walls and ceilings shall be maintained smooth, durable, easily cleanable and nonabsorbent in areas subject to moisture). 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
The wait station does not have enough light. Need to add additional lighting over the wait station. There shall be at least 50 foot candles of lighting at a surface where a food employee is working with food or with utensils or equipment such as knives and pizza cutters. At least 20 foot candles of lighting shall be provided at a surface where food is provided for consumer self-service, inside equipment such as reach-in coolers and freezers and at a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment/utensil storage. At least 10 foot candles of lighting shall be provided at 30 inches above the floor in areas such as walk-in coolers, dry food storage areas and in other areas during periods of cleaning. 6-303.11 Intensity-Lighting - C |