| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf
Observed an inoperable hand sink in the front kitchen. |
|
15
|
1.50
|
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 eggs stored above ready-to-eat items in the reach-in cooler. CDI - Eggs were moved to the bottom shelf. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 60 degree cream cheese packets on the service line. Employee stated that these are placed back in the cooler after each morning. CDI - Cream cheese was voluntarily discarded. Packets will now be kept in the cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed an open container of milk and spinach dip without date marks. CDI - Items were voluntarily discarded. No increase in points due to improvement from last inspection. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no TPHC policy for the buffet / milk carafes. CDI - EHS provided policy during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed one spray bottle of chemical without a label. CDI - Bottle was labeled.
Observed a spray bottle of chemical stored on top of the prep cooler. CDI - Bottle was removed. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
10-DAY VERIFICATION REQUIRED
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed no functional thin-probe thermometer. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed unwrapped apples in a basket on the buffet line. CDI - Apples will now be washed and wrapped. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “household use only” chest freezer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
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.
Observed heavy debris and grease build-up inside of the prep cooler. |
|
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.
Observed open dumpster doors. |