| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - (P). Vegetable chopper attached to wall has visible build up of dry food residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours unless used in a refrigerated space. (P) |
|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P). Onion and mushroom under no temperature control observed holding below 135F. Maintain ready to eat, potentially hazardous foods at 135F or higher. CDI - PIC reheated foods to 185F. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P). REPEAT. Observed potentially hazardous foods in the flip top and bottom of sandwich cooler, in small Haier reach in unit, and in chef drawer holding above 41F. Cold Holding must be below 41°F to control the growth of the microorganism Listeria. Listeria can cause vomiting, diarrhea, muscle aches and nervous system problems. Listeria poisoning in pregnant women can cause premature birth, miscarriage or even still birth. Maintain potentially hazardous, ready to eat foods at 41F and below. I will return within three days to verify that the refrigerator units are holding TCS foods at 41F and below. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Time as a Public Health Control; Priority foundation; Facility is not following or does not have written procedures for using Time as a Public Health Control rather than temperature control. Written procedures must be followed and be available for inspection. See NC Food Code for requirements and consult inspector with questions. CDI - Instructed PIC to reheat onions and mushrooms. Provided TPHC template. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration - (Pf). One of the two thermometers (digital) is inoperable, may need new batteries. Thermometers must be in good repair. Replace thermometers. CDI - second food probe thermometer readily available. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - REPEAT. Observed spice shakers, containers, and squeeze bottles with water and oil without any labelling. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label shakers and sauce/squeeze bottles. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints (C) - REPEAT - Observed employee preparing food without a hair restraint. FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. T |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - REPEAT - Observed small HAIER reach in cooler-freezer combo is not ANSI-approved or equivalent. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace or remove.
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Sandwich cooler observed holding above 41F with TCS foods well above 41F. Equipment must be in good repair and properly adjusted to ensure proper function and food protection. Repair/service/ore replace unit. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (B) Cleaning Agents and Sanitizers, Availability - (PF). Did not observe any sanitizing solution readily available. Cleaning agents and sanitizers that are used to clean and sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. CDI - correction |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11 Capacity - Quantity and Availability - (Pf). At start of inspection, no water readily available on MFU. The water source and system shall be of sufficient capacity to meet the peak water demands of the FOOD ESTABLISHMENT. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. CDI - PIC refilled water tank with on-site source. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair C. Water leaks at hot water heater when turned on. A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. |