| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 (P) EH was informed the taquitos, salsas and desserts were prepared at the Durham location and transported here in coolers. All restaurant food shall be from approved sources and prepared at approved locations. Verification required: EH will verify within 3 days. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14A (P) Observed hamburger cooling at improper rate in reach-in 1. Hamburger had been cooling ~ 6 hours and had a temperature of 51F. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. CDI: PIC voluntarily discarded hamburger. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed all TCS foods in reach-in 1, shredded lettuce in produce lowboy and cantaloupe juice on counter with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC voluntarily discarded all foods in reach-in, shredded lettuce and cantaloupe juice. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) Observed salsa verde and spicy salsa in bottom of prep unit without date marking. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI: PIC date marked salsas with preparation date.
3-501.18 (P) Observed cooked ribs (6/18) in bottom of prep unit past the 7 day hold time. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: PIC voluntarily discarded ribs. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (Pf) Observed a pan of hamburger cooling in reach-in with a tight fitting cover. 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. CDI: PIC voluntarily discarded hamburger. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (Pf) Observed shrimp thawing in prep sink under running water with a temperature >70F and beef thawing in a pan of water on prep table at room temperature. Potentially hazardous food shall be thawed under refrigeration that maintains the food at 41F or less, completely submerged under running water at a temperature of 70F or below, or as part of the cooking process. CDI: Ice was added to container of shrimp. Water was drained from pan of beef and beef was placed into cold holding unit. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112A (C) Observed display case without an ambient air thermometer. Provide thermometer in all cooling equipment. Provide an ambient air thermometer in display case. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 (C) Observed food employee without a beard guard. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide beard guards for food employees. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12B (C) Observed scoop handle touching salt. FOOD preparation and dispensing UTENSILS shall be stored in FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed. Store handles out of the food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11A (C) Observed both reach-in coolers and produce lowboy not maintaining TCS foods at 41F or below. Observed middle and last door of kitchen prep unit with torn gaskets. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Repair/replace both reach-in coolers and produce lowboy. Replace torn gaskets. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15B (C) Observed faucet of back hand sink leaking and drain of mop sink clogged. A plumbing system shall be maintained in good repair. Repair leaking faucet and clogged drain. Repeat violation: leaking faucet. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113B (C) Observed trashcan lid open. Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Keep trashcan lids closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 (C) Observed damaged floor tiles in kitchen. PHYSICAL FACILITIES shall be maintained in good repair. Replace damaged floor tiles. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.114A (C) Observed broken microwave on top of produce lowboy. Remove broken equipment such as ice machine and slicer from establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove microwave from establishment. |