| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. Facility has not been permitted for more than 240 days. PIC has signed up for a class but has not taken it yet. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee wash hands and then recontaminate hands by not using a barrier to turn off faucet. CDI: Employee corrected. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink on prep line. CDI: Papertowels provided.
6-301.14 Handwashing Signage - C Observed no handwash sign at handsink on prep line. CDI: Sign provided. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed soups, after 2 hours below 135F. CDI: Soups at 130F and above were rapidly heated the additional 5 degrees. Other soups were voluntarily discarded. Process is to currently heat soups on induction burners and then move to steam table. Observed that many of the soups are not reaching 135 before being placed into hot holding. Observed bagged soups heating for 45 min on induction burners still below 70F. The load of bags compared to the amount of water is too great. PIC directed to heat less soups at once. No hot holding equipment other than steam well for soups already hot exists in establishment. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed quinoa that cooled from last night above 45F. CDI: Item voluntarily discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed chicken prepared yesterday that was directly under quinoa above 45F. CDI: Item voluntarily discarded. Observed many items today including but not limited to turkey sandwiches, tuna sandwiches, chicken sandwiches, ham sandwiches, cut tomatoes, diced chicken, cut lettuce, and arugula cooling below cooling rate. Items were cooling in display coolers and salad cooler, that based on today's observations, cannot properly cool food items. CDI: Items moved to walk in for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items held from yesterday with no date marking. CDI: Items properly dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed several items that PIC states are discarded, including yogurt cups, pre-poured juices, cut tomatoes, shredded cheese, and breakfast burritos. TPHC paperwork provided via email today along with inspection. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that the only equipment meant for cooling in facility is the walk in. Facility currently receives one delivery per week from a purveyor out of New York. During inspection, facility owner met with a Charlotte purveyor to receive items more frequently. Walk in is not able to handle the load of food in addition to the amount of cooling in facility.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed that all items being cooled are tightly wrapped. Observed display coolers used for cooling. Coolers were custom built for facility, but based on today's observations, are not able to cool foods at the proper rate. CDI: See #18. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only single diameter probe thermometers on site for use. VERIFICATION REQUIRED |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed cut fruit, yogurt cups, and pre-poured juices available for customer to pick up with no labeling. Properly label items or store so that customer cannot handle them. VERIFICATION REQUIRED |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food that is not adequately protected by sneeze guards. Some food is simply exposed because the containers extend beyond the glass. Follow up with plan review needed. CDI: Food items left covered or moved to be protected. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with rubber bracelets and other unapproved jewelry.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in back kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 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. Observed tongs stored with part of food contact surface sticking out around a container. Container was stored on bottom shelf that is the same height as the step in which employees are standing on. Observed employee shoes contact food contact surfaces. CDI: Tongs moved to 3-comp to be washed, rinsed, and sanitized. |