| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper food employees wash hands when required, potentially hazardous foods are hot/cold holding, and date marking. VR |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed food employee unable to answer employee health questions successfully. EMP Health Policy resent 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 employee drnks stored on food prep surfaces next to food. CDI- removed |
|
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 food employee not wash hands long or thoroughly enough. CDI instruction provided ;rewashed2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves with no hand wash CDI instruction provided2-301.14 Wash hands after activities that contaminate them.-P Observed food employee bring our raw fish from cooler, place in fryer and donn gloves without firstwashing hands. CDI- hands washed new gloves donnned2-301.15 Only wash hands in handwashing sink.-PF Observed dish washing employee move directly from soiled to clean dish put away without washing hands. Employee asked to wash hands went to prewash and rinsed hands. CDI- employee instructed and removed to wash hands at hand sink |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing pan in front hand sink. CDI- removed to utensil washing sink6-301.14 Post a handwash sign at each handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf PIC stated this hand sink not being used as hand sink; asked to remove it; request denied as hand sink is needed for fron bar area. All hand sinks are clearly only designed to be hand sinks and have no handles. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above wrapped heads of iceberg lettuce. CDI reoganized Observed raw chicken beside sopa station(too close to prevent cross contamiantion) CDI-raw chicken removed |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked onions, cooked chicken, cooked beans and salsa hot held below 135F(see temp chart) |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, guacomole and diced tomatoes between 42-45 F. NO points taken as per NCDHHS |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 multiple containers of cooked meats with no date marking. CDI- allowed first time to date mark; next time will require discard3-501.18 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 multiple cooked meats date marked with prep date more than 10 days prior to today. CDI- discarded |
|
26
|
1
|
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 red buckets of sanitizer unlabeled. VR |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 multiple containers of foods not date marked ie sugar |
|
37
|
1
|
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 bag of onions stored on floor outside cooler. CDI removed from floor |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils soted in bus tub with crumbs |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observe a warming box and a tortilla press not seen at permitting. VR for specifications |