| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf : Maximum water temperature in restrooms 86 F observed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Found no hand towels at bar handsink. CDI- supplied towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed hand towel dispenser laying on handsink in kitchen. Observed bar handsink being used as dump sink. CDI- sinks cleared. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
• 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw shell eggs over ready-to-eat food in reach-in prep cooler. CDI- eggs moved to bottom shelf. |
|
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 : Found octopus, pork shoulder, and cooked onions from previous night over 50 F in walk-in cooler. CDI- discarded all voluntarily. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found four rotisserie chickens, and two pork shoulders in hot box under 135 F, PIC voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. -Pf: Remember to date mark feta cheese and milk jugs with date product package is opened. Observed these not date marked. Feta cheese discarded. Also found cooked octopus, pork shoulders, onions from previous day not date marked. CDI- discarded for cooling issues. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory on menu not in 11 point font. Provide easily readable disclosure and reminder. |
|
26
|
0
|
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 : Found all purpose cleaner not labeled in working buckets. CDI- buckets emptied. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf: Found pickled vegetables produced in hot brine. Discontinue process until application is made to NC Variance Committee. CDI- PIC stated this product is coming off the menu. Verification needed. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : See #27 above. CDI- PIC stated vegetables coming off the menu. Verification needed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 : Found octopus, pork shoulder, and onions from previous day above 50 F. Foods were cooled tightly covered. CDI- discussion with PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cooking oils not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths being stored in all-purpose cleaner. |
|
42
|
0.50
|
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. Observed employees wiping plates coming out of dish machine. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips for chlorine or quat sanitizers. CDI- Call made to EcoLab for delivery within the hour. |