| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cured meats to be used for "family meal" being stored on shelf above other items for sale in prep cooler. CDI: EHS recommended that employee personal food be stored on the bottom shelf where it cannot contaminate restaurant food and labeled "employees only". |
|
6
|
2
|
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 employee on cook line wash hands for less than 15 seconds and then turn of faucet without barrier to don gloves and begin working with food. CDI: employee educated on proper hand washing. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.16 Wild Mushrooms - P Observed wild foraged mushrooms onsite without NC wild mushroom verification/sale tag. Facility does have certificate stating that forager has been certified to forage wild mushrooms. PIC had signed the NC wild mushroom verification form. CDI: Yellow NC wild mushroom verification/sale tag filled out during inspection and retained with batch of mushrooms. Position statement emailed along with inspection. Facility to follow this procedure from now on. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food processor blade being stored as clean with food debris left on it. CDI: blade taken to dish machine to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior of soda dispenser at bar. CDI: dispenser cleaned. Observed build-up on the interior top of ice machine. Observed cleaning needed on tea nozzles at servers station. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed several items in prep top cooler on front line with dates from June 8th and 9th including cooked zucchini, soup, leaks, and butter. CDI: all date labels were new and employee had dated with 6 instead of 7 for July. Ensure proper date is labeled on products. Observed improvement with date labeling throughout. Items properly dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed butter with date label of 6/30. CDI: butter voluntarily discarded. Observed dessert cream sauce dated for 6/29. CDI: cream sauce voluntarily discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bartender state that drinks will be made with egg whites from raw shell eggs upon request. These drinks are not on current menus. CDI: EHS facility placed consumer advisory on drink menus stating that drinks made with eggs upon request are raw. Including this disclosure and the reminder. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles around various areas of kitchen without labeling. CDI: bottles were properly labeled "sanitizer" and "bleach". |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white granular and several squeeze bottles without labeling throughout cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed containers to be stacked while wet on dish area clean storage racks. EHS advised facility use the "pyramid stacking" method. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep top cooler lid at charcuterie station in need of repair where styrofoam is showing. |