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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
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 5-6 plastic pans that had food residue & debris on the inside; Observed debris on the spiralizer & a metal pan on the clean dish rack. Observed some debris on . Corrected during inspection (CDI) - all items sent to the dish room to be rewashed.
Food contact surfaces shall be clean to sight & touch. |
|
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 sausage (49), bolognese (57), ricotta (53), artichokes (48), & roasted red peppers (49) holding over 45 degrees F in the pasta station. CDI - sausage was taken to the walk in; bolognese, ricotta & artichokes were discarded; peppers were determined to be cooling. Pasta & salad prep coolers were rearranged to keep non-TCS foods as far from the stove & fryers as possible. Have units serviced, ensure only FULLY cooled foods are placed in prep units, consider moving units away from the wall somewhat.
Potentially hazardous (time/temp control for safety) foods that are held cold shall be held at 45 degrees F or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed paccheri pasta holding at 45 degrees & on its 5th day. CDI - foods discarded.
Any foods held between 42 & 45 degrees F shall have a shelf life of no more than 4 days. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed cooling rack by the door of the walk in cooler, observed chicken (63) & mushrooms (58) in small pans & covered in the pizza reach in cooler. Observed rissoto not fully cooled on a sheet pan but tightly covered with plastic wrap. CDI - rearrang walk in cooler to move all non-TCS foods closer to the door, moved cooling rack to the middle of the cooler, uncovered covered foods & moved chicken & mushrooms to the walk in cooler. Also recommend checking thermostat on walk in cooler & obtaining a small freezer to be used just for cooling.
(A) Cooling shall be accomplished in accordance with the time & temperature criteria specified by 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 contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust starting on the shelves in the walk in cooler & degraded/missing caulk behind the front handwashing sinks. Replace shelving, remove old caulk & re-caulk behind sinks.
Equipment shall be kept in good repair & maintained compliant with 4-1 & 4-2 of the NC Food Code.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 small square pans that were temperature damaged & no longer smooth & easily cleanable. CDI - both pans discarded.
Food contact surfaces shall be smooth, easily cleanable, & free of chips, cracks, breaks, open seams, & similar imperfections. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil & residue built up around edges of the floors & in corners, & under some equipment. Clean areas.
Physical facilities shall be cleaned as often as necessary to be kept clean. |
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