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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure - P - One employee did not properly wash hands after handling raw chicken (rinsed hands in the handwash sink and did not apply soap). Hands shall be rubbed together vigorously for 10-15 seconds with an approved cleaning compound. Employees shall wash hands as specified in NC Food Code 2-301.12. (CDI - Employee properly washed hands, education provided)
2-301.14 When to Wash - P - One food employee washed hands and then re-contaminated hands by turning off faucet with a bare hand. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and aingle-use articles (E) After handling soiled equipment or utensils. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw chicken was being stored over ready-to-eat foods in the small reach-in coole. Food shall be arranged in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. (CDI - Raw chicken was moved to the bottom of the prep cooler) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer bottle was being held too weak at a concentration below 50ppm. Chlorine sanitizer solutions shall have a concentration of 50ppm to 200ppm. (CDI - Sanitizer bottles were remade to 50ppm) |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Salts in 3 different containers were not labeled, ensure foods are labeled with the product name. were not labeled with the product name. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Several freezers that are being used are non-NSF, or equivalent, approved. 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 American National Standards Institute (ANSI)-accredited certification program. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Equipment handles throughout, lower shelves and racks, under and around equipment, and inside refrigeration units need more detailed/frequent cleaning. One metal hotel pan was stored for re-use with food residue on the outside of the pan. Non food contact surfaces shall be maintained free of dust, dirt, food residues, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C) - Ceiling rafters in the back room are exposed, tiles in the back room and walk-in cooler are damaged and are no longer easily cleanable. Ensure damaged or exposed facilities are repaired or replaced.
6-501.12 Cleaning, Frequency and Restrictions - C - Clean ceiling and walls behind equipment. There are multiple locations that have food residue build-up and need detailed cleaning. Floors need deep cleaning throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. |
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