| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
no paper towels provided at handsink in kitchen.
CDI added hand towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
observed dish machine operating at 0ppm chlorine (test x3). PIC will utilize 3 comp sink for sanitizing step.
Verification within 10 days. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P
observed chicken being reheated for hot holding at 122F.
CDI- returned to oven and reheated to 165F. o |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed multiple TCS food items (raw chicken speed rack, beans and rice, chopped cabbage, raw shrimp) stored outside of refrigeration >45F.
CDI- all TCS foods returned to cooler and observed to be < 45F prior to departure (<2hrs per PIC).
Verification within 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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. Various foods cooling in walk in cooler not cooling at an approved rate for second tier cooling. All stacked in deep amounts in large containers. See chart. CDI- PIC had method corrected to cool in shallow pans.
Keep foods in shallow pans until cooling process has been completed.
Verification within 10 days. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
observed raw chicken in boxes thawing under prep sink.
CDI moved to walk-in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
observed german cockroaches in kitchen.
PIC stated that pest control company is arriving tomorrow. Keep invoices provided by pest control company. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
observed raw chicken stored on the floor.
observed bag of rice stored on the floor.
3-307.11 Protect food from contamination sources not specifically noted by code.
**Establishment is cooking on unapproved grill. P&P Sr. REHS has been notified and will inspect grill for compliance with
Session Law 2017-18, Senate Bill 24; N.C.G.S. 130A-248(c2) |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored on food prep surfaces. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in water > 135F.
observed multiple utensils stored in water 85F front cooking area. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Handsink at rear entry door turned off. PIC advised that owner had turned off due to some damage. PIC turned sink back on and hot water was only running at a trickle. Repair hot water at sink. Additional handwashing sink on the same cook line. |