| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C)
The hand wash sign in the women’s restroom is in the hallway instead of in the bathroom. Needs to be hung in the bathroom. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Several small metal bins and one large metal bin stored as clean with either food debris or sticker residue present. Food contact surfaces shall be clean to sight and touch. CDI: placed in dish to be washed, rinsed, sanitized and air dried.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Can opener had heavy residue present on the blade. Clean at a frequency necessary to prevent accumulation. CDI: washed, rinsed, sanitized and air dried. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Single door reach in on the cook line by the grill had items temped between 47-48 degrees. TCS foods shall be cold held at 41 degrees or less.
Verification required: please call/text 252-216-5679 when fixed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
One box of old bay seasoning, open on the shelf. Once items are opened, they shall be either tightly wrapped or placed in a container with a lid. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Sanitizer buckets stored on top of prep tables, ensure that sanitizer buckets are stored below prep surfaces but off of the floor. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Utensils stored in sorter with debris present in the sorters. Clean dishes stored on racks with dust residue present on the racks. Equipment, utensils, linens and single-service and single-use articles shall be stored on a clean, dry surface in a manner to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C)
Cutting board at the steam table has heavy scoring present with residue present in the scores. Resurface/replace.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Reach in refrigerator by the grill not holding TCS foods at 41 degrees or less. Maintain equipment in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
The ketchup refill station has residue present on the bag holder. Reach in refrigerators by the fryers have residue/debris present on the interior of the units and the shelves. The salad prep box has debris/residue present in the lower unit and on the gaskets on the lower unit doors. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Men’s restroom has a strong urine odor present. Both toilet and urinal appear to be clean but the odor is very strong when the door is opened and needs to be addressed.
The hand wash sink in the women’s restroom has residue present and needs to be cleaned. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Walls around dish have residue present. Wall in the men’s and women’s restrooms have residue present next to the sinks under the hand drying devices. Clean at a frequency necessary to prevent accumulation. |