| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
Observed cleaning supplies stored in hand wash sink across from walk-in cooler door. Pointed the violation out to the PIC who then immediately removed the items from that sink basin. Do not block any designated hand wash from use. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
Observed several metal food pans still soiled with dried food residue after washed and stacked away together as clean. CDI by requiring them to be rewashed and thoroughly cleaned. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
[REPEAT for Cold holding] In top section of a large prep top cooler, a plastic container of fresh spinach was found stored setting on top of other food containers without any way for the cold air flow down below being able to get to the spinach. The temperature of the spinach was checked and measured 45 F. CDI by PIC voluntarily disposing of that spinach to waste. Do not store TCS foods above fill line of containers in top sections of prep top coolers nor on top of other food containers in the top section of prep top coolers where the cold air flow cannot circulate around them. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
In the bottom section of one large prep top cooler, several foods that had been stored in that cooler longer than 24 hours (3 day ago) were found either not labeled with a ID date mark at all or had passed their required discard date noted on their date mark label. Meatloaf and pot roast were both found to have no date mark to indicate when they had been prepped nor when they were scheduled to be disposed of. Roast beef found date marked had a prep date of 3/14 and a required disposal date of 3/20 which had passed 3 days ago, but had not yet been discarded. CDI by PIC voluntarily disposing of those foods to waste in the trash. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 - Time As A Public Health Control: Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf
Observed that a tray of raw shell eggs were stored at the cookline at room temperature and, per the PIC, as stored lasted no longer than 30 to 45 minutes, if even that long. It was explained that the eggs must remain cold held at 41 F or colder at all times, but one option that would allow them to keep one tray of eggs out at room temperature until fully used (But never out longer than 4 hours) is the use of TIME as a public health control rather than temperature. No written procedures for use of TIME were available. The use of TIME was discussed in detail with the PIC and a copy of the required written procedures paperwork and applicable laws/rules was given to the PIC to be completed and submitted for review and approval to this Department. CDI by observing that the eggs seen in question (Of which there were only 6 left in the tray when first observed) were used up by the cook while discussing the matter with the PIC who was then reminded that any other eggs must be cold held until the written procedures and proper required steps to handing the eggs can be approved and put into practice. NOTE: If you decide to use TIME as a public health control instead of temperature to hold the shell eggs at the cookline, then you must complete the written procedures paperwork and submit it to this Department for review and approval. Please submit it to Mrs. Dana Cavenaugh by email at dana.cavenaugh@brunswickcountync.gov . If you have any questions about filling out the paperwork, then please call Mrs. Cavanaugh at (910)253-1721. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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
Observed a single baked potato still wrapped in aluminum foil stored in the bottom section of one of the prep top coolers. When questioned as to whether it had been cooled while still wrapped in the foil, an employee said "Yes". CDI by PIC voluntarily disposing of that potato to waste. NOTE: The PIC stated that cooling baked potatoes while still wrapped in aluminum foil or any such wrappings is not a practice that they do and the PIC stated that the one potato found today which had possibly been cooled that way had been a mistake. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. (C )
Observed several unopened, sealed boxes of frozen foods stored down on floor surface of walk-in freezer. Pointed concern out to PIC. Relocate all foods in walk-in freezer to approved shelving rather than floor surface. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Prior to this REHS noticing the jewelry (Watches and bracelets) on the wrists of wait staff, the PIC noticed it first and immediately acted on it by pointing out the violation to the staff members and having them remove the jewelry items. Therefore, even though this matter was a REPEAT violation from last regular inspection, there will be not point deductions from final grade today being the PIC observed the matter first and completed corrective action immediately as was required by duty before this REHS observed it to otherwise be pointed out. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
[REPEAT] The concentration of one bleach & water sanitizer wipe cloth bucket was checked and found to be weak at 0 ppm. CDI by employee immediately dumping out the weak sanitizer and replacing it with properly concentrated bleach & water with concentration between 50 to 100 ppm as required. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
Several deep metal food pans found stacked together and still wet after put away as washed and cleaned. CDI by those pans being taken to the dish machine to be re-washed, rinsed, sanitized, and the air dry process restarted. Do not stack washed pans together until first fully air dried. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
[REPEAT] Observed several shelves which were rusting and will soon need to be replaced (i.e. Shelving in 2 door upright reach-in cooler, chemical storage shelving in back room near walk-in cooler, legs of table across from dish machine room in ware wash room, etc......) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch.
Clean grease build-up from gas lines behind fryers [REPEAT]. Clean grease residue build-up from wheels of grill table. Clean mildew from door gasket of walk-in cooler door. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
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
Observed opened outlet end of water hose connected to water fixture at the service sink down in that sink basin below the flood rim level (No air gap). CDI by that water hose being repositioned so that the hose outlet end was hung up above the flood rim level of the sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. [REPEAT] Clean dust and grease build-up on light shields and ceiling tiles in back room.
6-501.11 - Repairing: 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.
Replace absorbent ceiling tile installed over service sink in back room. [REPEAT] Repair the ceiling tile framing to have no rust like that observed in back room near walk-in cooler. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles (FC) 30 inches above the floor surface in all areas of food prep.
[REPEAT] Measured light intensity over the meat slicer and it was only 36 Foot Candles (FC) and only 45 FC over the cutting board of the prep cooler to right of the coffee prep/drink station. Also, the top of the 2 door work top freezer is used as a food prep surface and light intensity there today measured only 21 FC. At the 2 door upright reach-in cooler by back door the light intensity was checked and measured 16 FC. Last, the light intensity over the food prep table in back room near walk-in cooler measured only 15 to 20 FC. Add lighting as needed to obtain the required noted levels of light intensity. |