| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Person in charge (PIC) Demonstration of Knowledge (Pf) PIC unable to demonstrate knowledge by one of 3 ways: being a CFPM, having no priority violations during the inspection or being able to answer questions relating to foodborne disease prevention, application of HACCP principles, and the requirements of the NC Food Code. CDI: Priority violations corrected. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) Person in charge does not have a food safety certification to qualify as a CFPM. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) Employee put on gloves to work with food without first washing hands. Hands must be washed before putting on gloves to initiate a task that involves working with food. CDI: Employee prompted to discard gloves, wash hands and then put on a clean pair of gloves. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Wiping cloth bucket inside kitchen hand sink basin. Do not store anything in hand sink, maintain access to hand sinks. Hand sinks may only be used for handwashing. CDI: Wiping cloth bucket moved out of hand sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) Rice on steam table at 128F. Maintain TCS foods in hot holding at 135F or above. CDI: Rice reheated before continuing to hot hold. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) Slats of raw shell eggs stored on shelf at room temperature. Eggs must be stored in a refrigerator at 45F or less. CDI: Eggs discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests. Flies present in kitchen areas. Use approved methods to eliminate flies. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rust on table shelf and legs at dishwashing station.
4-101.11 Characteristics - Materials for Construction and Repair. "Thank you" bags lining tortilla presses. Food contact surfaces are those intended by the manufacturer to be used for food. |
|
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) Additional cleaning needed of refrigerator doors. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Front kitchen hand sink and bathroom hand sink need additional cleaning around faucet handles and inside basins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C) Grease bins outside on the grass. Grease receptacles and dumpster must be stored on an surface that is nonabsorbent, such as concrete or asphalt, that is sloped to drain. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Floor tiles cracked and chipped.
6-501.12 Cleaning, Frequency and Restrictions (C) Floors unclean along baseboards, under sink, under freezer and under shelving. Keep floors clean. |