| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. An employee moved from handling raw beef to a different task without handwashing. A glove change does not substitute a hand washing. CDI by the employee washing their hands. |
|
15
|
0
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-.Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. RTE foods was stored under raw beef and chicken in the cooling drawers under the stove. CDI by rearranging items. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)-Food contact surfaces shall be clean to sight & touch. The food contact surface of the can opener had buildup on it, and the blades of the vegetable slicer had dried food debris. CDI by moving to 3 comp. sink for cleaning and sanitizing. |
|
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)- TCS food being hot held shall be maintained at 135F or above. Queso in the steam table was 122F. CDI by the pic reheating to 170. |
|
22
|
1.50
|
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)- TCS food being cold held shall be maintained at 41F or below. Cheese in the right bottom shelf of the cooling drawers under the flat top was 44F. Noted that this unit has had repeated issues holding TCS foods on it's right side. All other items stored in the right drawers are non-TCS. The use of an ice bath or a TPHC plan for the cheese is recommended. TPHC form was provided to the PIC. CDI by the PIC moving the cheese to the freezer for rapid cooling. Per discussion with the PIC, the cheese was in the unit for about 3 hours |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Several frozen items had the freeze date, but no additional date to indicate when it was removed from the freezer. CDI by date-marking. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)-Thaw all TCS foods under refrigeration, as part of the cooking process, or under a constant flow of running water that is less than 70F water. Today several boxes of beef were thawing on drainboard and in prep sink. Bag of frozen shrimp was thawing on the prep sink. CDI by the PIC moving the shrimp into refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Working containers holding food/ingredients that are not easily identifiable, and are removed from their original packages, shall be identified with the common name of the food.
(Does not have to be English). Several bottles of oils and/or sauces and containers holding spices were not labeled. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)- Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program or meet parts 4-1 and 4-2 of the NC Food Code. The blender is for household use only and not intended for commercial use. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)- A test kit or other device that accurately measures the concentration in MG/L (ppm) of sanitizing solutions shall be provided. The facility was using quat sanitizer, but only had test strips for chlorine sanitizer. CDI by the PIC ordering quat sanitizer test strips. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.The sides and backs of equipment near the cook line is in need of cleaning. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Physical facilities shall be maintained in good repair. There were some broken tiles near the 3 comp sink and cook line.
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning is needed along the floor and walls near the cook line. |