| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P:
Two staff were unsure of reportable illnesses and symptoms as required in NC Food Code. Verification within 10 days |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee working at bar placed cut lime on lip of glass with bare hands. CDI- discard and discussion with employee. |
|
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 at bar handsink. CDI- towels provided.
*** No signature due to Covid-19 precautions |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish / shrimp over cooked chicken in walk-in. CDI- items re-arranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Glass washer at bar not sanitizing while in use. CDI- machine primed twice. Began sanitizing. Call made to technician safe measure. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: chicken dip, rice, cherry tomatoes, risotto, holding above 41F. Items were stacked in portioned bags at prep top, filled high in pans at prep top, held under no refrigeration . CDI- tomatoes discarded. Top bags of rice discarded. Dip moved to walk-in, top portion of rissotto discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some red sanitizer buckets with soiled solution |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. |
|
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. Dicer teeth coating rubbing off. Some dicer teeth missing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency - C: Clogged spray port interior of dish machine.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat sanitizer test strips available. Verification within 10 days. |