| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf) - The pizza unit is not holding food items at below 41 F, and there were a couple of items in the other make unit that were above 41 F. There have been repeated violations of cold holding and capacity on the equipment. Establishment should be monitoring temperatures to ensure food items are staying below 41 F. (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures. CDI - REHS educated the person-in-charge (PIC) about monitoring temperature and equipment, and different cooling methods. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) - In the pizza make unit at 1:45 pm: the marinara sauce was 50 F, cheese 45 F, pepperoni 47 F, ground beef 47 F, mozzarella 45 F, shredded chicken 54 F, and the grilled onions 54 F. Foods shall be cooled quickly from 135F to 70F within 2 hours and to 41F within a total of 6 hours. CDI - All food items were voluntarily discarded. After changing the methods several times, the food items did not reach below 41 F given the cooling parameters. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT - The following items measured at temperatures in the 1-door cooler beside the grill: spaghetti 45 F, fettuccini 49 F, and the bowtie pasta 45 F, and they were all made 3/17. In the 1-door cooler in front of the flat top/grill, the lettuce was 47 F, and it was from 3/17. TCS food shall be maintained at a temperature of 41 F and below. CDI - All items were voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) REPEAT- The pizza make units had an ambient temperature of 59 F, 50 F, and the cooler unit below was 39 F. The unit was not capable of maintaining TCS foods at 41 F and below. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. VR- Verification on 19th of March to verify the unit is working properly. Please contact REHS Kolachi Oparanozie at 336-462-7766 or at oparankc@forsyth.cc.
3-501.15 Cooling Methods (Pf) - All the items in the pizza make unit items, the eggs, lettuces, guacamole, alfredo sauce, and diced tomatoes in the make units were all left in the make units to cool down after being prepared this morning. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans, and using rapid cooling equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. CDI - The eggs were the only items to meet the cooling parameters. All the other items were voluntarily discarded. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) REPEAT - About 4 bottles by the grill station were not labelled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the food. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage Preventing Contamination from the Premises (C) REPEAT - There was fluid dripping from the top of the walk-in freezer (WIF) into food down below, when the WIF is in defrost mode. Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust, or other contamination, and at least 15 cm above the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) REPEAT - The pizza make unit was holding at an ambient temperature of 59 F, 50 F, and 39 F on the bottom of the coolers. The 1-door cooler near the grill and the pizza station are slightly torn on left the inside. There is ice on the pipe inside the Walk-in Freezer (WIF). Equipment shall be maintained in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Toilet Room Receptacle, Covered (C) REPEAT - The women's and the employee's restrooms are missing covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) REPEAT with improvements - Regrout the floors in the main cook line and throughout the back of the kitchen area. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT with improvements - Cleaning is needed on the floors in the cooking/grilling area. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) - There was an employee phone store on top of the microwave, and there were employee drinks stored in both the walk-in cooler (WIC) and the 3-door cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |