| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P
Observed employees washing hands without using a paper towel to turn off faucet, potentially recontaminating hands. Observed employee wash hands for a very brief amount of time. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. CDI (corrected during inspection) by the PIC (person in charge) by command. |
|
9
|
0
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.16 Wild Mushrooms - P
COMMENT: Provide documentation on wild mushroom farm information. PIC states mushrooms are received from fresh point but could not provide the invoice and does not meet the criteria of state guidance and the 2009 NC Food Code. Will email position statement to the PIC to gain pertinent information. I will verify compliance of this violation within ten (10) days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P
Red pepper sauce in hot well of discard date of 10/6. Cooked potatoes with discard date 10/09 in saute cooler. Canoli cream in salad prep cooler with no date label made a few days prior. Bolognese sauce and tomato sauce in reach in cooler with no date mark confirmed made 10/13. Milk in small reach in cooler with no date mark, approximately used every few days. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI. The PIC immediately discarded out of date foods and relabeled and confirmed all dates for food without date marks. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P
7-102.11 Common Name-Working Containers - PF
Observed quaternary ammonia sanitizer taken from outer bar sink being mixed and provided in bottles well over 400PPM on test strips. Provide sanitizer at correct concentrations (200-400PPM of ammonia) diluting it as required. CDI. Quat sanitizer remade to 400PPM. Sanitizer bottle not labeled at front handsink. Label working containers of toxic materials such as cleaners and sanitizers. CDI. Sanitizer bottle was relabeled. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C
Noted small spice containers that need to be labeled, i.e. crushed red pepper, salt, pepper. Observed bottle of olive oil not labeled.
Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C
COMMENT: Observed several cooking utensils at stove top stored in room temperature water. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C
Observed dishes wet nesting in the clean dish area. Air dry equipment and utensils after cleaning and sanitizing. REPEAT.
Observed utensils and other items stored by handsink. Store cleaned equipment, utensils, linens and packages in a clean, dry location where they are not subject to potential contamination. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C
COMMENT: Noted a few torn gaskets on reach in units/prep coolers. PIC stated he has a work order for all gaskets in the establishment that are worn and in ill repair. Will re-evaluate at the next inspection. Maintain equipment in good repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C
Observed debris on the outside of the meat slicer, the pasta noodle equipment, outside of can opener and inside prep units.
Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C
COMMENT: Observed dust build-up surrounding the air vents in the main kitchen prep area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. |