| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage. Provide a handwashing sign or poster at each hand sink notifying food employees to wash their hands. No handwashing signage available at the handwashing sinks in the meat prep rooms. Only how to wash your hands, but not reminding employees to do so. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - Observed cooked ham stored underneath raw ribs in the meat walk in cooler. CDI: Ham moved to be above all raw products. Observed raw shrimp over the pizza dough and pepperoni in the reach in freezer. CDI: Storage order rearranged properly. |
|
16
|
1.50
|
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. Observed some clean dishes that had debris present in the warewashing area and to-go area. CDI: All sent back to cleaned and sanitized again.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Light cleaning is needed to the bulk ice machine in the server station area. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two hams with a temperature range of 43-45F and bbq at 45F in the walk in cooler on a speedrack that didn't cool down from yesterday. CDI: All discarded. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one corn on the cob at the roller station at 113F and one of the egg breakfast bites at 108F. CDI: Both discarded. Improvement made since the last inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken noodle soup that was left sitting out on prep table in Hacienda area at 61F. Observed rice at 55F and beef at 60F on speedrack that was left sitting out in the Hacienda area. Observed pancake mix at 44-45F and waffle mix at 48-51F that are both made with milk now in an ice bath upfront. Observed small milk cartons at 45F in an ice bath near the salad bar area. Observed beets, slaw, cheese, cut honeydew, and cut watermelon at the salad bar/fruit station that were above 41F on top due to being overfilled, but bottom portion was below 41F. Observed raw chicken on the back cook line not fully submerged in ice with the top portion being 53F and bottom portion being 38F. Observed the vanilla ice cream mix in the ice cream machine at 47-48F. CDI: Chicken noodle soup was discarded. More ice was added to fully submerge the chicken. Ice cream mix was discarded. All was moved to the walk in freezer to rapidly cool. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pico, salsa, and milk with no date labels in the Hacienda area. CDI: Salsa discarded due to not knowing when prepped. Pico and milk was date labeled. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. No time sticker was present for lettuce that is currently being held on TPHC. Time stamp provided. |
|
33
|
0
|
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 ham and bbq that didn't meet the cooling parameters that was still above 41F tightly wrapped when the cooling process started yesterday. CDI: Ham and bbq discarded. Discussed cooling methods. During the inspection, observed items from the salad bar that was moved to the walk in cooler to rapidly cool, but was wrapped with parchment paper and wasn't cooling down when following back up to get cooling rates placed near the door. CDI: Moved to the walk in freezer vented. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Observed clam chowder at 29F left sitting out on the prep table in the Hacienda area. Use approved thawing methods such as running cold water under 70F or less, under refrigeration, or as part of the cooking process. CDI: Moved to the cooler until needed. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some shakers not labeled. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruit on the floor in the walk in cooler. Observed tea pitchers left uncovered at the server wait station. PIC provided saran wrap to keep covered. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling food while wearing a watch. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal pans that were wet stacked in the pizza and warewashing areas. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Repair the cabinet door that's missing behind the bulk drink station area upfront. Repair the digital reading the dish machine that's not showing up. Previous repairs mentioned has been fixed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110. Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf. Observed high temperature dish machine only maxing out 158F on REHS's dish plate. High temperature dish machine shall be atleast 160F or above. Will return to verify by 6/26/2026. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning is needed to the reach in freezer on the back cook line and the fan gaurds in the meat walk in cooler. Pizza prep cooler is looking better today. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the leak coming from underneath at the presoak station in the warewashing. Previous repairs mentioned has been fixed. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Cleaning is needed to the toilet in the men's restroom. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to the dumpster left open.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris around the dumpster area. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.. Repair the wall frame entrance to meat cooler.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning is need to the vent by the reach in cooler upfront. |