| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee washing/pre-cleaning soiled dishes in the 3 part sink and then handling clean utensils without washing hands. CDI - PIC directed employee to wash hands. Hands washed. Note: Hans sink in this area marked out of service so employee must leave the area to wash hands each time switching between clean and soiled dishes (see #10). |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed hand sink in dish area marked out of order with water supply turned off and hand washing supplies removed. PIC noted the hot water supply was not adequate / mechanical issue was present and a service order was in place for repair/replacement of the sink. Verification of repair or replacement required within 10 days. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with significant label adhesive transfer present on interior food contact surfaces. PIC noted that they do not have a solution to ensure removal of label adhesive residue at this time and may have to purchase new pans. The food contact surfaces of pans must be cleaned/sanitized and free of adhesive residue. EHS recommends reaching out to above level leadership for guidance/procedures to assist with this issue as it has been ongoing. REPEAT- Verification required within 10 days.
Continued non-compliance with cleaning/sanitizing standards may result in the implementation of a risk control plan or in permit action. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed harissa chicken re-heated for holding at 158f max temp achieved. CDI - chicken discarded. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked harissa chicken holding in well on front line at 116f, at 117f in back line hot well, and cooked vegetables holding in back cabinet at 119f. CDI - vegetables reheat to above 165f as they had been holding less than 2 hours. Chicken discarded. REPEAT - full 3 point deduction. Some improvement noted in overall hot holding temperatures. No escalation to risk control plan at this time. Points remain the same. Continued non-compliance with hot holding of any TCS food going forward may result in a risk control plan or in permit action. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time marked on right rice or on opened package of superfood blend in upright greens cooler. CDI - superfood blend discarded. Right rice time applied as it was placed into unit along with other timed items.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed cut greens labeled with 1 pm discard time in upright greens cooler still in use at 1:20pm. CDI - EHS directed employees to discard. Items discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical labeled as degreaser. CDI - PIC identified as peroxide multi and re-labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 Observed ground lamb ambient cooling in deep plastic tub tightly sealed with lid. CDI - lid removed and lamb spread into shallow layer to quickly chill. Observed hot onion pickle cooling in ice bath in food prep sink without being consistently stirred. Temperatures of onions variable as much as 20 degrees throughout without stirring. CDI - onions stirred.
When cooling large volumes of TCS foods in ice bath, stir the food often. REPEAT - 0 point deduction as overall significant improvement in cooling and all cold holding equipment observed to be holding at 41f or lower. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed back of house wiping cloth bucket at less than 50ppm quat in solution. Test frequently to ensure at proper concentration. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans stored as clean in various areas of back of house area stacked together wet. Air dry pans before stacking. REPEAT |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant numbers of food pans stored with gummy label adhesive residue present on exteriors. Remove labels and residue prior to cleaning to prevent label adhesive transfer to food contact areas of other pans when stacked together (see #16). REPEAT |