| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Employee cup present propped up on mixer with no lid present and water in the cup. Ensure employee drinks have lids and are stored below food/food contact surfaces to prevent contamination. CDI: discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
A few plastic and metal bins with sticker residue or food residue present. Food contact surfaces shall be clean to sight and touch. CDI: sent to dish to be washed, rinsed, sanitized and air dried. The cutting board in front of the small prep box by the fryers in the back prep area was sticky and was covered in residue. Maintain food contact surfaces clean to sight and touch. CDI: cutting board was removed and properly washed, rinsed, sanitized and air dried.
4-602.12 Cooking and Baking Equipment (C)
Microwave has splatter residue present in the back. Clean at minimum once per 24hrs. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Items in the hot holding table temped at 90 degrees. The PIC noticed that the steam table was not on, all items were reconditioned to 165 on stove or in the steamer to be hot held at 135 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Small prep box on the cook line temped between 43-50 degrees. Low boy refrigerator on the cook line temped at 47-49 degrees. TCS foods shall be cold held at 41 degrees or less. Container of soft shell crabs, fish and coconut chicken and coconut shrimp were voluntarily discarded by PIC due to temperatures being >45 degrees. Verification required. Please contact at 252-216-5679 when fixed. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C)
6-202.13 Insect Control Devices, Design and Installation (C)
6-501.111 Controlling Pests (Pf)
Fly trap hanging over prep table in the first prep area in the kitchen. Cannot hang fly traps over food/food prep/food contact surfaces. Dead fly on the prep box in between the cutting board and the lid to the prep box in the back prep area by the steamer. Flies present in kitchen and food waste present on the ground outside with a heavy fly presence over the drain outside. Maintain premises to prevent pests from harboring around the facility and maintain pest control on the interior to prevent them from entering or harboring in the facility. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
One box of corn starch open in dry storage. Ensure once opened, items are either tightly wrapped or placed in a container with a lid. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
The scoops for the ice cream are stored with the handles in the ice cream. Maintain with handles up out of the product between uses. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes stored wet stacked, ensure proper air drying before storing stacked.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C)
Silverware stored in a vertical sorter (under food) with the food/mouth contact side up. If storing in a vertical sorter, the food/mouth contact surface shall be down and the handle up to prevent contamination. Silverware stored in a horizontal sorter on the clean dish rack with heavy sticky residue present in the bottom of the sorter. Store in a manner to prevent contamination.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean cups and silverware stored under potatoes and onions on the dry storage shelf. Store clean dishes in a manner to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
To go containers stored in multiple locations with the food contact side up. Ensure that to go containers are stored on a clean, dry surface with the food contact side down. CDI: discussed with PIC and to go containers stored on a clean, dry surface with the food contact side down. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Microwave has rust present on the interior of the unit. Rust is not easily cleanable. Needs to be replaced. The prep box and low boy on the cook line are not holding TCS foods at 41 degrees or less at the time of the inspection. Maintain equipment in good repair.
4-501.12 Cutting Surfaces (C)
Cutting boards have scoring present with discoloration present in the scores. Need to be resurfaced/replaced. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Debris present behind all prep box lids. Shelves throughout have residue/debris present. Stand mixer had food residue present, employee was preparing honey butter this morning but did not come back to clean station before starting another task. Hood has residue present. Exterior of trash cans have splatter residue present. The trays for the dish machine have heavy residue buildup present. Step stool sitting by the clean dishes has residue present. Maintain all nonfood contact surfaces clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Floor needs to be resurfaced (scheduled to remodel in the next year).
6-501.12 Cleaning, Frequency and Restrictions (C)
Residue/debris present under equipment. Splatter residue on walls and ceiling. Back door has residue present and heavy accumulation around the frame. Floor needs to be cleaned around where the floor meets the wall, areas are building up dirt and are discolored. Splash guard between the hand sink and the clean dishes rack has splatter residue present. The walls around dish have heavy splatter residue.
Maintain clean and in good repair. |