| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) One container of raw chicken stored above RTE foods left-most 2-door reach-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI: Food was rearranged by PIC. |
|
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) Multiple containers of food within right-most flip-top unit were maintained above 41F. Cooked onions were being stored at room temperature for multiple days after frying. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All food was voluntarily discarded by PIC. House-made fried onions may not be stored at room temperature without a challenge study confirming that they are non-TCS. Do not use flip-top unit until it is repaired or adjusted to maintain temperatures at 41F or below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Multiple containers of food prepared 2-3 days prior to inspection were not labeled with the date of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels added by PIC. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf) Spray bottle at pre-rinse sink near dish machine did not have a label. Working containers of toxic materials shall be labeled with the common name of the material. CDI: Label added. Repeat violation; half-points deducted due to improvement from previous inspection. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 - Before engaging in an activity that requires a HACCP plan, a permit holder shall submit a properly prepared HACCP plan to Wake EH&S for approval by Wake EH&S or NCDHHS. Facility was fermenting house-made yoghurt without a Hazard Analysis Critical Control Point (HACCP) Plan. CDI: Yoghurt voluntarily discarded by PIC. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Containers of oil, food colorings, and spices were not labeled with names of products. Except for working containers of food that can be readily and unmistakably recognized, working containers of food shall be identified with the common name of the food. Label containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) Several flies were observed throughout kitchen. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Eliminate harborage conditions and control presence of pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk container of food was stored on the floor in rear kitchen during start of inspection. Food shall be protected from contamination by storing food in a clean, dry location where it is not exposed to splash, dust, dirt, or other contamination and at least 6 inches above the floor. Store food at least 6 inches above floor. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints at the start of inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food, equipment, utensils, linens, and unwrapped single-service and single-use articles. Employees donned hair nets during inspection. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Ladles are being stored within container of water at 77F on the floor of make-line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized, in running water, or in a container of water if the water is maintained at a temperature of at least 135F. Store ladles in hot water or on prep table outside of water. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked while wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Invert containers during storage.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Forks and spoons were stored with mouthpieces stored upwards. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Store tableware inverted during storage to prevent contamination. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Several 5-gallon buckets, originally used for yogurt storage, being reused for storage of other foods. Single-use items may not be reused. Discard yogurt buckets once the yogurt has been removed.
4-903.11(C ) Single Service and Single Use items shall be stored to prevent contamination: Single use items including to-go boxes stored with their food contact surface exposed. Single-use items shall be stored to prevent contamination. Store single-use items in original protective package or by inverting them. Invert containers during storage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Detailed cleaning needed of all nonfood contact surfaces of all equipment, shelving, and utensils throughout kitchen. Nonfood contact surfaces shall be free of dust, dirt, food residue, and other debris. Thoroughly clean all areas and ensure they are maintained clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Detailed cleaning needed of all floors, walls, and ceilings throughout kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean facility and ensure it is maintained clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Cove base tiles near handwashing sink were cracked and damaged. Physical facilities shall be maintained in good repair. Repair tiles. |