| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Observed employee work the register wearing gloves then portion out chips using the same gloves. He used a scoop in one hand & touched the chips directly with the other. Corrected during inspection (CDI) - discussed having a larger chip scoop that is used only by the person working the register when the staff is short. When fully staffed, use a different scoop so contamination is not passed to other foods.
Single use gloves, if used, shall be used for one task & discarded. If contamination occurs, they should be discarded & hands washed. Both money handling & register use are considered contamination - use scoop as intermediate surface between the gloves & the food. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken (99), ground beef (118), & tofu (124) holding below 135F on the serve line. CDI - chicken & tofu discarded, ground beef reheated to 172F. Water added to steam wells. Recommend TPHC for tofu, mushrooms, peppers, & onions since those items lose temperature quickly - onions & peppers had been out only 10 minutes & had already dropped to 135F. Paperwork completed for this process.
Potentially hazardous (time/temp control for safety) foods that are held hot shall be held at 135F or above. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Observed a bucket of sanitizer stored on the counter next to the handwashing sink behind the register. There are boxes of tortilla chips next to this bucket & the papers used to line the chip baskets are stored under the bucket. CDI - bucket moved to a bottom shelf where contamination of food & equipment could not occur. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed a wooden board used to support the mop hanger. Board has water damage already. Replace with a non-absorbent surface, such as PVC board, to help support hanger. This would be appropriate for mounting hose hanger as well. Non-food contact surfaces that are exposed to splash, spill, or food soiling shall be durable, corrosion resistant, & non-absorbent.
4-501.11 Good Repair & Proper Adjustment-Equipment - C - Observed rust on bottom shelf of the prep table closest to the walk in cooler & on the clean dish shelves. Replace. Observed leak around detergent/sanitizer dispenser - repair. Observed shelves used in lobby cabinets are bowed under the weight & stained from the drink mixes. Replace with metal shelving units that can handle the weight & are non-absornent. (see above). Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.13 Drainboards - C - Observed soiled dishes on the floor & stacked under the make line in the front. They were also completely covering the drainboards in the back & had filled the pre-rinse sink. Obtain more space for soiled dishes or increase dishwashing frequency.
Drainboards, utensil racks, or tables large enough to accomodate all soiled & cleaned items that accumulate during hours of operation shall be provided for holding before cleaning & after sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue built up on the shelves under the register, the inside of the make line reach in cooler, the inside of the small reach in cooler out front, the shelves in the lobby cabinets, & the wheels on equipment thorougout facility. Observed darkened caulk behind the 4-comp sink - remove & replace. Clean areas.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 - Backflow Prevention Device, When Required – P – A pistol grip spray nozzle & a y-valve both create a continuous pressure situation & requires a backflow prevention device that is rated for continuous pressure. Current device is not rated for continuous pressure. An ASSE 1024 dual check backflow preventer would be an appropriate backflow device. VERIFICATION REQUIRED - Install proper device by 12/7.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT by: installing an APPROVED backflow prevention device as specified |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed some holes in walls that need to be filled. Observed missing & low grout throughout the kitchen. Re-grout floors - REPEAT.
Physical facilities shall be kept in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed soil & residue build up around corners & doorways, on the surface & edges of the mop sink, on & around the drain under the lobby cabinets & on the tiles inside the lobby cabinets. Observed residue under the make line, in the corner. Clean areas.
Physical facilities shall be cleaned as often as necessary to be kept clean. |