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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee use the handwashing sink to get water for adding to the soup. Employee's access to the prep sink was blocked by the refrigerator repairman, behavior was not normal so no points deducted. Discussed with employee that handwashing sinks shall be used only for handwashing, no matter what the circumstances. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P - Observed chicken in the freezer cool only 2 degrees in 1 hour. Unknown the exact time of preparation or the starting temperature, so no points taken, but chicken was placed in a different container & immediately began cooling faster. Ensure that foods are cooling in the proper amount of time.
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. REPEAT - but methods corrected before time was a true violation. CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed the following items over 41F in Sandwich 1: tuna (44), lettuce (45), swiss (48), provolone (48), corned beef (43), slaw (50). Observed the following items over 41F in the Salad unit: turkey (47), ham (44), provolone (45), & salami (43).
Corrected during inspection (CDI) - items were used or marked for discard within 6 hours in Sandwich 1. Unit was also repaired & was holding at 38F before inspection completed.
There was chicken cooling in Sandwich 2 - the only items that were out of temperature were those that were near the chicken. Once chicken was removed items began cooling back down.
TCS foods that are held cold shall be held at 41F or below. Monitor temperatures closely, do not use sandwich units for cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Cooling Methods - PF - Observed sliced chicken in a deep container in the freezer with the lid on. Chicken only cooled 2 degrees in 1 hour. Chicken was moved to a more shallow container, stirred & cooled 10 degrees in 20 min. Observed lettuce packed tightly into a bucket in the walk in cooler holding at 45F. Lettuce spread out in a long shallow container & cooled rapidly. Observed ciabattas, recently made, holding at near 50F in Sandwich 2 & stacked high in the unit. CDI - moved the majority of the sandwiches to the reach in portion of the cooler - they began cooling quickly. Do not stack sandwiches too high in unit.
Begin using shallow containers, leaving foods uncovered & NOT tightly packed. REPEAT.
Address cooling methods. VERIFICATION REQUIRED. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Observed a food employee preparing foods while wearing a bracelet & a watch.
Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical
information jewelry on their arms and hands. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed melamine-coated wood cabinets & shelves behind the front counter. The majority of shelves have chipped finishes on the edges & need to be replaced. The side of the cabinet next to the front of house cooler is severely damaged & has absorbed water to the point it is bowed out along the base. There are several damaged areas along the edge of the counter where the iced tea is stored as well. The formica countertop is no longer easily cleanable & is not durable. Replace shelves & cabinets with non-absorbent durable materials. REPEAT.
Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, & smooth material.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed several shelving units in the kitchen that are rusted & in need of replacement. Observbed that the casters on most equipment have rusted & one on the microwave table is broken. Replace casters. Observed dents in the reach in cooler doors under the hot holding units. Some dents have perforated the lining. Repair or replace. REPEAT. Also observed that the liner is missing on the inside of the cooler lids sandwich 2, the doors will not stay on the hinges of the salad cooler or sandwich 2. Sandwich 2 is also leaking water from inside - per the repairman, this is due to a clogged drain.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Floor has separated behind the hot holding area - repair. Observed heat damage to the wall behind the toaster & pizza oven - recommend replacement with heat-resistant material. REPEAT.
Points not doubled as improvements continue.
Physical facilities shall be kept in good repair. |
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