| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a cook wash hands and recontaminate them by turning off the faucet with bare hands then continue to working with food. I educated the PIC on using a paper towel to turn off the faucet. The employee was able to exercise proper hand washing methods. CDI |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed large container of romaine lettuce with microbial growth present and foul. CDI- PIC voluntarily discarded produce. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
**3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw turkey outside of commercial package stored over RTE food in the walk-in freezer. The PIC relocated the turkey. CDI
**3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw turkey outside of commercial package stored over raw beef in the walk-in freezer. The PIC relocated the turkey. CDI
**3-304.11 Food Contact with Equipment and Utensils. FOOD shall only contact surfaces of: (A) EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code; P (B) SINGLE-SERVICE and SINGLE-USE ARTICLES; P or (C) LINENS, such as cloth napkins, as specified under § 3304.13 that are laundered as specified under Part 4-8 of this Code. P Observed food stored in a grocery bag, direct contact. The PIC discarded the food. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed items stored as clean with food residues to include: pan, pot, immersion blender, utensils, containers, lids. The PIC placed the items to be washed, rinsed, and sanitized. CDI Repeat
**4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth on baffle board to large ice machine and residues on a few beverage nozzles. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk on an ice bath that was holding at 65F. The PIC replenished the ice bath and ensured ice was all around the container to allow rapid cooling to 41F or lower, food held less than 4 hours. The house made ranch at the dispenser is holding at 50F and has been held for longer than 4 hours. The PIC discarded the ranch. A preparation unit top is holding TCS foods above 41F and other foods at or below 41F. The PIC placed ice bags on the foods to being them down to 41F or lower as a temporary measure. Walk in cooler downstairs had temperatures 45-49F of TCS foods; PIC voluntarily discarded and product disposition completed. TCS Items 41F and below relocated to another unit; service tech contacted and had to defrost unit due to being froze up. CDI |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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. Observed lettuce and tomato held on TPHC without a label of the discard time. PIC added a label to both foods. CDI |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state,* Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf The menu has asterisks on items served undercooked and has a reminder at the bottom, however, these foods do not bear a statement that they can be served undercooked or raw. Verification required. Please email sean_morrison@onslowcountync.gov with an updated menu. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
**7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed pesticide stored over the three compartment sink. The PIC discarded the pesticide. CDI
**7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P The establishment has a household pesticide. The PIC discarded the pesticide. CDI |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 TCS foods cooling in a bulk containers with lids, not meeting proper cooling parameters. The PIC removed the covering and placed the foods in the walk-in unit to allow rapid cooling to 41F or lower within remaining timeframes. CDI Repeat
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf The walk-in unit downstairs and a preparation unit are not in working order to maintain TCS foods at 41F or lower. Verification required. I will return within 10 days to check on the units. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 containers of food ingredients that do not bear identifying labels. Repeat |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in downstairs walk-in. Observed house flies throughout establishment. Continue working with pest servicer to control flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under leaking condenser in upstairs walk-in freezer, in contact with food. I recommend placing a clean barrier to temporarily protect the food until the leak is repaired.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored on the floor in the walk-in freezer. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet cloth left on a counter top when not in use. The PIC placed the cloth in a sanitizer bucket. CDI Repeat |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. An ice bucket is not inverted and the ice scoop is stored in a container where debris is present. The PIC inverted the bucket and switched out the scoop/container. CDI |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
**4-903.11 (B) (1), Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed clean containers that are stacked while wet. Repeat
**4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (2) Covered or inverted. Silverware is not stored inverted. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use items stored not covered or inverted. Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rust on magnetic knife rack. Observed rust on shelving in walk-in freezer. Gasket to walk-in freezer is loose from door. Walk in cooler downstairs and proper unit upstairs needs repaired and ensure maintaining 41F and below. Observed drip occurring from seam on ceiling in middle of floor in walk in cooler downstairs.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed wooden lid with screws holding a silicone flap in place, not meeting equipment requirements. The PIC discarded the lid. CDI
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a produce slicer with a rusted blade. The PIC discarded the slicer. CDI |
|
49
|
1
|
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. Additional cleaning needed to gaskets on refrigerated units, cook line equipment, shelving, hood system, can opener base/components, salamander. Detail clean outsides and handles of reach in units downstairs. Repeat |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
Yes
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf The establishment has fluctuating water pressures to a few hand sinks and three compartment sink. Need to contact a plumber to increase pressure availability to all sinks. Fixing the pressure issue should aid in maintaining consistent hot water to all sinks. Repeat |
|
52
|
0
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 Maintain sanitary sewage system according to Law.-P Observed water backing up from floor drain on main kitchen preparation area. The PIC had a plumber visit and clear the line during today’s inspection. CDI |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outdoor dumpster side door open when not in use.
5-501.116 Cleaning Receptacles (C) *Detail clean the top of the grease bin, build up observed. |
|
55
|
1
|
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. Observed coving damage in warewashing area on walls. Observed damaged flooring on cook line. Recaulk around dish machine area. Need to caulk hand sinks, and three compartment sink to the walls. Observed ceiling damage downstairs. Repeat
**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. Additional cleaning needed to floors and walls of warewashing area. Additional cleaning needed to vents throughout establishment. Detail clean floors in walk in cooler downstairs. Repeat |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
**6-303.11 The light intensity shall be at least 10 foot candles in walk-in units and dry storage areas; 20 foot candles inside reach-in units, handwashing and warewashing areas, equipment storage, toilet rooms, and self-service areas; and 50 foot candles at surfaces where food prep occurs. None of the lights under the hood system are working. The light meter is reading between 21-36 foot candles. Need to provide all east 50 foot candles. Light in walk in cooler downstairs low; 1.7-5.3 food candles need to meet minimum 10 foot candles. Repeat |