| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees- P - The facility does not have an updated employee health policy including non-typhoidal salmonella. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- EHS provided an updated employee health policy and poster on site. No points taken because this is the facility's first inspection since the adoption of the 2017 NC Food Code. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf - The establishment does not have a procedure in place for vomit and diarrheal event clean up. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- Provided person in charge (PIC) with a copy of the clean up plan via email. No points taken because this was the facility's first inspection since the adoption of the 2017 Food Code. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- P - Observed cooked shrimp containers stored inside of the same bin as raw seafood and raw shelled eggs stored directly next to many ready-to-eat foods. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display by storing ready-to-eat foods above raw proteins and raw proteins in order of final cook temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition- P - Observed two containers of shrimp dated 6/30 in the tall reach in and a container of cooked onions/peppers dated 6/30 in the low reach in. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Day of preparation shall count as day 1. CDI- Items voluntarily discarded. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices- Pf - No food stem thermometer available in the facility during inspection. Provide an accessible thermometer for use- provide a thin probe thermometer for accurate measure of thin foods. A verification will be conducted by 7/17 to ensure thermometer is provided. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C - Observed squeeze bottles of oils throughout the kitchen in need of label. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints- C - Observed an employee preparing food without proper hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C - Observed an employee manually drying equipment that had just been sanitized with a rag. Allow all equipment and utensils to air dry after cleaning and sanitizing. Do not wipe with rags. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification- C - Removal needed of vitamix blender listed "household appliance" and non-commercial vegetable slicer. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |