|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11-Pf- Establishment observed having more than 3 Pf/P items including cooling methods, date marking, disposition, and cold holding. The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. VERIFICATION REQUIRED. All food employees must review and sign off on New Employee Food Safety training by April 30, 2026. Email verification of training to kristin.lee@chathamcountync.gov or angela.hughes@chathamcountync.gov |
|
22
|
3
|
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)- Egg salad, chicken salad, cut tomatoes, hot dogs, turkey, boiled eggs observed in 42F-47F temperature range. TCS foods must be held at 41F and below. CDI, all food discarded immediately. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Liquid eggs observed open with no date. TCS foods must be date marked on the day they were opened or prepared. CDI, liquid eggs discarded.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- Hot dogs, turkey, boiled eggs observed date marks, 4/5, 4/10, 4/7 and 4/10. TCS foods must be used within 7 days of opening or preparing with day 1 counting as the open or prep date. CDI, all discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Container of mixed veggies observed covered and cooling in prep cooler along with other bags of mixed veggies. Temps 87F-80F. Food must be uncovered to allow heat to escape and cooled properly by other approved cooling methods. CDI, food discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Multiple small metal pans observed stacked and wet. Equipment and utensils must be fully air dried before stacking. |
|
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)- Reach in freezer handle broken. Prep cooler not holding food 41F and below. Equipment must remain in good repair. Replace. REPEAT VIOLATION |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-RIF observed with debris in bottom. Equipment must remain clean to sight and touch. Detail clean. |
|