| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) The PIC shall demonstrate knowledge of HACCP principles, food borne disease prevention, and the rules of this code. Priority and priority foundation items out. Food residual on utensils, grease, flour. PIC promptly moved dirty greasy food residual pans to the wash area. Hot held foods not being held at 135F; see food temperatures; handwashing is not being done when tasks are changed; not taking temperatures to ensure foods are being maintained or reheated to proper temperatures. Rice and yams being left out not under temperature control not being held on time. Food items were reheated; dishes were moved to be washed; discussed the importance of washing hands in between tasks. **Repeat** |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Drinks can be stored on the counter that is designated as managers office area; no eating or drinking while prepping food. Observed employee drink on prep table in the back of kitchen. Drinks removed to location or discarded. **Repeat** |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employees working with raw pork chop to ready to eat foods without washing their hands until EHS prompted them too. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Grease residue and food debris left on utensils. Utensils move to be re-washed. **Repeat** |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Food shall be maintained at 135F or above during hot holding. Hot bar not holding temps in the right side. PIC had employee discard the fried chicken, fried pork chop, and the grilled chicken for them to cook more. **Repeat** |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Foods shall be maintained at 41F or below during cold holding. WIC was not maintaining temperature and was reading at 42 degrees. Advised PIC to set the temperature lower especially with it being hot outside and the cooking in the kitchen it would have more leeway for temps. Shelled eggs and bologna from delivery this morning and shredded cheese reading 48-51 degrees. PIC will be turning the temperature down on the walk in cooler. Will do a follow up visit to check on the walk in cooler temperatures. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking One pan of rice from yesterday was not datemarked. Milk was not datemarked that was opened and was discarded as it was past the best use by date. CDI **Repeat** |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 a pan of yams and a pan of rice just sitting on top of the oven that PIC said was pulled out of the oven 30-45 minutes ago with temperature readings of 82 degrees and 95 degrees. Food cannot just be left out to gain access to the temperature danger zone, it either needs to be kept hot or kept cold. PIC had employee place the pans of foods in the WIC after labeling and date marking. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Dishes and utensils shall be placed in a self draining position that allows for air drying. Observed dishes stacked wet with water residue. Placed these dishes in the area where the dishes are to dry. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single use items were inverted that is great however, there was scattered food residue on the shelves keeps all areas clean to protect single use utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 , older equipment showing corrosion wear. Tape on doors, rust corrosion throughout kitchen area on shelving, floor of coolers etc. Hot bar not working properly. Floors of coolers, etc. **Repeat**
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a serving spoon with a melted handle. Keep all utensils in good repair where they are easily cleanable. PIC discarded the spoon. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Nonfood contact surfaces shall be kept free of an accumulation. Hood and microwave needed cleaning. Sides of equipment. Dirty fryers, seams in walk in, shelves throughout the kitchen, tables, 3 compartment sink, the doors to the reach in refrigeration where the deli meat and the cheese are stored by the hot bar. **Repeat* |
|
54
|
1
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Grease on the ground at the Carolina byproducts grease container. **Repeat** |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Core worn floor tiles, ceiling construction in restrooms not smooth and cleanable, worn walls. Residue where there have been leaks in the past.
6-501.12 Cleaning, Frequency and Restrictions (C) floor/wall behind under shelving in the back and behind cooking equipment in deli.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pallets and an old broken shopping cart stored around the dumpster area, these items need to be discarded. |