| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
Observed multiple P and PF violations during the inspection. 2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Missing papertowels at one hand wash sinks, replaced during the inspection
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Observed raw shell eggs over pasteurized liquid eggs and raw sausage over cooked bacon. Stack order must be maintained based on the required final cook temperature of the items. Corrected during the inspection by rearanging the units so stack order is correct. 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Slicer observed soiled and need to be properly cleaned. Corrected during inspection by moving to warewashing to be properly cleaned. Observed significant food debris on the dicer and rice cooker on the prep table, the PIC moved all items to the dish pit for cleaning. Observed several hotel pans with food debris, items were moved to the dish pit for cleaning.
4-601.11(A) (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cut melon on buffet line had temperatures 46F. Corrected during inspection by implementing TPHC on the items as they already discard all buffet items at the end of breakfast service.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
A few items throughout kitchen were not date marked. The PIC voluntarily discarded the items for a CDI
3-501.17 (B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf
Multiple items throughout the kitchen exceeded the 7 day date mark, the PIC voluntarily discarded all items past the 7 day date marking window. for a CDI
3-501.18 (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3-501.17(A), except time that the product is frozen; P |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed bulk storage bins without a label to indicate what is in the container, ensure all items that are not easily identifiable have a label indicating the common name.
3-302.12 Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observed boxes stored on the floor in dry storage and the walk in freezer 3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed clear plastic cups being used as scoop in bulk dry storage, ensure all scoops have a handle to prevent contamination. st3-304.12 - In-Use Utensils, Between-Use Storage: 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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Air dry containers before stacking, observed pans stacked together wet.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
The single service cups and lids were not protected- must be is dispenser that covers all lips/ contact surfaces or be in original package with contact areas covered. ( Breakfast area, coffee area)
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Floor of walk in cooler is beginning to bow. Replace any torn gaskets, replace knob on cooking equipment.
Wrap the refrigeration and condensate lines in both walk in coolers with Armaflex pipe insulation and PVC jacketing.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
Detail cleaning on the sides of equipment , bottoms of refrigeration and gaskets where there is debris and grease build up.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Observed hand sink at the wait station not draining, the hand sink was blocked off. Verification within 3 days call Katherine Doyle at 336-314-9046 5-205.15 - System Maintained in Good Repair: A plumbing systems shall be repaired according to law. P
The steam well drain pipe is hanging down into the floor sink, cut the pipe so there is at least a 1 inch air gap. Verification within 3 days call Katherine Doyle at 336-314-9046 5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Debris observed around/under the dumpster 5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Trash needs to be removed from the kitchen frequently, there was a significant amount of built up trash and recyclables in the kitchen. 5-502.11 - Frequency: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Grout is worn throughout kitchen. Recaulk the drain boards of the dish machine. Repair missing and damaged floor and wall tiles. Resecure cove tiles to the wall where they are separating. Repair areas of the ceiling where paint is peeling/bubbling. Recaulk the hoods where caulk is peeling.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
Cleaning needed on air returns and significant cleaning needed on the floors. Cleaning needed on the walls in breakfast area where there is grease build up.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |