| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-101.11 A person in charge shall be present during all hours of operation. Pf
During the inspection today, there was no PIC available to answer questions. There needs to be a PIC present during all hours of operation when food preparation is occurring to supervise staff. During todays inspection, there were many items priority item violations. These items included date marking, cooling, and storage of raw items over cooked items. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The owner, Louis has his ServSafe certification and lives upstairs. However, he was not present in the kitchen during the inspection. The PIC with their ServSafe needs to be present during all hours of operation to oversee food preparation and apply guidance for the kitchen staff. The REHS recommends the establishment sends multiple employees to the ServSafe course. The Corporative Extension Office does local training for Haywood County please reach out to them on a group course per our discussion with Chuck. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 Ensure food employees understand when to report illnesses, symptoms, and exposure. P
No paperwork present today for employee health policy. PIC stated that they used to have the paperwork but when they washed the walls in the kitchen, the paper was ruined. CDI- REHS has given them a new employee health policy to post. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 The establishment shall have written vomit and diarrheal clean-up procedures to minimize the spread of contamination and employees’ exposure.
PIC stated they were never given information on the vomit and diarrheal clean up plan. CDI- REHS gave PIC a copy of the plan requirements. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
6-301.11 Provide soap for handwashing at each handsink. Pf
No soap at the handsink near the deep freezer that is out of order. Soap needs to be at each handsink.
6-301.12 Hand Drying Provision (Pf)
No paper towels were at either handsink upon arrival. Paper towels need to be at each handsink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw seafood was stored above cooked chicken and other cooked products in drawer cooler. All food shall be stored by cook temperatures. CDI- cooked products were moved to another drawer. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
There was no sanitizer made today from Bleach or QAC. Sanitizer that is used to clean prep surfaces needs to be present in the facility with corresponding test strips. Buckets that hold soiled towels had dish soap instead of sanitizer. Sanitizer needs to be used in buckets for soiled towels. PIC stated they do not use sanitizer to clean prep surfaces, only vinegar and water. Surfaces need to be cleaned every 4 hours with sanitizer solution such as bleach. CDI- REHS showed PIC how to make bleach solution for sanitizer and REHS used their test strips due due to facility not having any. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) 2 Large containers of pasta sauce were put into the walk in cooler to that were covered. An hour later the pasta sauce was still at 140 degrees. Due to the cooling formula, we can calculate that the sauce will not cool to 70 degrees within the two hour period. CDI- an hour later the pasta sauce reached 135 degrees. REHS showed PIC how to do an ice bath for cooling. Cooling needs to happen within 6 hours. The first 2 hours the product needs to go from 135-70 degrees.The following 4 hours the product needs to go from 70 to 41 degrees or cooler. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Grilled chicken, fried eggplant, cooked snapper, cooked sausage, and cooked pasta were not date marked today. All items that are TCS foods being held for more than 24 hours need to have a date mark present on the container. No items at the pizza prep station were dated today. CDI- PIC date marked the items that were undated. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Pf
Menus were just reprinted and were printed with asterisk's beside steak and salmon, with no disclosure or reminder present on menu. There needs to be a reminder and disclosure present on menu. An example of this was given to PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Restriction and Storage - Medicines (P) (Pf)
Medication was stored on the top shelf of the prep table. Medication shall be stored with employee items away from food preparation. CDI- Employee moved the medication to their personal storage area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Locations (C)
Wet wiping clothes were on prep surfaces today. Wet wiping clothes need to be kept in sanitizer bucket when soiled or wet. CDI- PIC put wiping clothes in sanitizer bucket. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-201.11 Equipment and Utensils - Durability and Strength (C)
Many coolers throughout the facility need to have gaskets replaced. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
No testing devices for the hot water dish machine were present during the inspection. No test strips for the bleach were present during the inspection. There needs to be testing methods available during all hours of operation. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Gaskets need to be cleaned throughout facility. Prep unit beside bread oven has broken handles and needs to be repaired. Prep top coolers need to be cleaned more frequently where there is visible buildup and debris. Walk in cooler floor needs to be deep cleaned under wire racks. |