| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - PIC that accompanied the EHS and provided corrective action did not have CFPM certification.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - PIC shall ensure that all rules in the NC Food Code are being met. Observed several repeat violations. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed wait staff grabbing lemons and limes with bare hands. Discontinue.
CDI- Corrected through education |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf - Hot water at bar read 72F. Repair.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed pan and trash can blocking hand sink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P - Repeat - Quat sanitizer at dispenser and buckets read 0ppm. CDI- Sanitizer bottle was empty. Bottle changed and read 200 ppm. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed four pans of protein reading 81-126F. CDI- Items reheated to read 170F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Salsa with cooked vegetables and sour cream (60F+), stuffed empanadas (49F), ceviche (51F), two large pans of ground beef (49F), and chicken (48F) were all out of temperature compliance. CDI- Items voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Chicken, ground beef, pork, stuffed jalapeno, salsa, pico, and several other items not dated. CDI- PIC dated product. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Deep containers tightly covered, others just tightly covered, and items placed on make top line without effective cooling. CDI- Items placed in rapid cooling equipment, vented, or placed in ice bath. |
|
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. - 0pts - Observed some nats in the floor drain of the bar sink. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed opened containers of sour cream on the floor.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed salsa bar on display buffet style without effective means of shielding. Salsas removed until approval is met by Plan Review. Information for who to contact given to PIC. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - Observed the majority of food employees without effective hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed sanitizer bucket on the floor. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed ice scoop stored in ice machine. Observed employee scooping ice with cup with no handle. Observed employee scooping rice with plate. Observed scoop handles in ingredients. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Observed several stacks of pans wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - 0pts - Non-food contact containers that do not fit in three compartment sink for cleaning are being used for nacho chips discontinue. |
|
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. -. Repeat - Deep cleaning needed in microwave for severe build up on outside and inside. Cleaning needed on shelving and gaskets. // Ensure that sticker residue is removed from the outsides of containers. |
|
53
|
0.50
|
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. - 0pts -
Wall: Cleaning needed behind dish machine for mold build up. Remove old caulk, clean, and replace with fresh.
Floor: Cleaning needed on floor throughout. |