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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
NOT IN COMPLIANCE, 2-102.12, Person in charge shall be certified as a food protection manager by an ANSI accredited food protection manager's course such as Servsafe. Employee that was off today, has the food handler's certification which can not be awarded credit for the manager's certification requirement. No other employee available. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Hand Drying Provision (Pf), Handsinks shall be provided with a hand drying device, such as disposable single use papertowels or a powered air device. towel dispenser was empty and no other means of hand drying observed.
**5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use- Pf. Do not block handsink with mop bucket and other items.
**5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Do not store items in handsink, plastic bags in sink.
Items removed, hand drying device provided. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
**3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Commercially processed fried egg patties and cheese omelets shall be heated to reach an internal temperature of 135F before being placed into hot holding equipment. Initial cook temperature observed was 98F, items were placed back in microwave to reach 140F. Cooking times may vary with different microwaves and the thickness of the product being heated, do not rely on routine cooking times, verify cook temperatures with a properly calibrated and sanitized food thermometer before service. |
|
21
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Hot held foods shall be maintained at 135F or above, observed sausage patties, fried eggs, at 90F. Ensure that electric chaffing dish is adjusted to hold proper temperatures or facility will need to draft Time as a Public Health Control procedures for hot foods that are unable to maintain 135F and then they may only be held for 4 hours and must be discarded after that time. Breakfast bar closes at 9AM items were discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation (C) when preparing or thawing food in or on the establishment's 3 compartment sink, as the establishment does not have a dedicated food preparation sink, the 3 compartment sink shall be washed, rinsed, and sanitized before being used for food preparation and shall not be used for warewashing or staging of dirty dishes while food preparation or thawing is taking place. Observed dirty dishes in the same basin as thawing egg patties. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Equipment shall be certified or classified for commercial use by either being certified by an ANSI accredited agency such as NSF, UL, or ETL Sanitation listings or meeting sections 4-1 and 4-2 of the NC Food Code and be used according to the manufacturer’s intended use. Domestic two door fridge and freezer is not approved for commercial use. |
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