| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) - Hand sink at the bar had items in the basin. Keep hand sinks clear and available for use at all times.
CDI - sink cleared |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Slicer has debris/residue present. Clean at a frequency necessary to prevent accumulation.
4-602.12 Cooking and Baking Equipment (C)
The microwave has splatter residue present on the interior of the unit. Clean at minimum once per 24hrs. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Sliced cheese sitting on top of another container in the prep box temped at 49 degrees. Large tub of shredded cheese sitting out on the prep box cutting board temped at 51 degrees. TCS foods shall be cold held at 41 degrees or less. CDI: the sliced cheese was moved to the bottom of the unit and the shredded mozzarella had a time stamp placed on it. Please contact Nancy.smith@darenc.gov to file paperwork for TPHC policy for shredded cheese if you wish to maintain out of temperature control. Shredded cheese will be discarded after 4 hrs. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf)
Heavy fly presence in the kitchen. Ensure proper pest control measures are in place to prevent them from entering and harboring in the facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Open bag of flour on the shelf, once opened items shall be tightly wrapped or placed in a container with a lid. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Spatula stored on top of the microwave in a dirty tray. Store in use utensils on a clean, dry surface. |
|
44
|
0
|
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)
Clean dishes stored on a rack with heavy grease residue present. Bag of bread stored on top of clean dishes, squirt bottle of oil stored on shelf above clean dishes. Store clean dishes and utensils 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 boards especially one at the sandwich box has heavy scores present with discoloration present in the scores. Resurface/replace as needed.
4-205.10 Food Equipment, Certification and Classification (C)
Small crock pot and pressure cooker being used in facility that states for house hold use only. Small crock pot is being used to hot hold meatballs and the pressure cooker was being used to cook chicken according to staff. Must use equipment to manufacturer’s intended use, equipment shall be ANSI or equivalent and commercial grade.
4-101.19 Nonfood-Contact Surfaces (C)
Exterior of the reach in units in the back have the plastic covering still on units and it is partially peeling off, this makes it not easily cleanable. All of the protective covering needs to be peeled off. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Heavy residue and debris present on all equipment exterior and debris present in the bottom of the prep boxes and the reach in units. Residue present on all racks in facility and fryers have a heavy accumulation of grease buildup present. The exterior of the hood has heavy residue present on the side by the hand wash sink due to the last fryer not being positioned under the hood. (Staff stated that they would be emptying and cleaning the fryers tonight and would move all units over to be under the hood.) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.16 Drying Mops (C)
Mops shall be hung handle up when not in use.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The floor needs to be repainted, multiple spots with concrete exposed in the back portion. .
6-501.12 Cleaning, Frequency and Restrictions (C)
Debris/residue present on the floors especially behind and under the equipment on the cook line and residue present on the wall behind the equipment on the cook line. Clean as frequently as necessary to prevent accumulation. |