|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A); Core; At all times kitchen is in operation, there must be a certified food protection manger on duty. At time of inspection, there is not anyone on duty that is certified. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) At beginning of inspection, there was no paper towels at the handsink. Always make sure paper towels and soap are available at handsinks so hands can be washed properly. Roll of paper towels found, and are now at handsink. |
|
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) 3 door cooler is not holding foods at 41F or lower. Multiple items were 44-46F and air temp was also at 45F. Owner is going to call repair person to check unit so that air temp can drop to 38-40F. Use thermometer and check temps regularly. Knob was on 7 for temp control, and was moved to max setting to see if temp drops. Send pic to 919-921-0109 of thermometer reading once its fixed. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; Cooked ahead and cooled foods and ready to eat foods do not have date marks. 7 day date mark if stored at 41 degrees F or below. Make sure all required foods are properly dated! Once 7 days passes, foods must be discarded if not sold. Lots of product in reach in cooler were processed/cooked a head of time. Products dated during inspection. CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 ; Priority Foundation; At beginning of inspection some food was being thawed at prep sink, other food was being thawed in bucket of standing water. Foods must be thawed in the sink, under cold running water. Thawing at room temperature or in standing water is not allowed. Fish must not be thawed in sealed containers. CDI. Items corrected. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Install splash guard on left side of handsink in kitchen. This splashguard is required so that any foods on the table beside it are not possibly contaminated from splash when washing hands. 1 door freezer is leaking and dripping/forming ice on food containers. Repair this leak so that food is not possibly contaminated. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10; Core; There is domestic kitchen equipment in use. All equipment used in the restaurant must be commercial approved equipment. Remove all non commercial equipment and replace in order to stop loosing points on inspection. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) A lot of lights were replaced, and now the kitchen is bright. But all bulbs in kitchen must have shields on them so they do not possibly shatter if broken. |
|