| 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 (Pf): The PIC shall ensure that
[G] properly cooking TCS food and routine monitoring of the cooking temperatures using temperature measuring devices; [I] properly maintaining the temperatures of TCS food during hot and cold holding through routine monitoring of food temperatures; [K] properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution chemical concentration, for chemical sanitizing.
-Proper procedures for hot holding, cold holding, reheating, use and maintenance of temperature measuring device and sanitization of equipment and utensils were not being followed.
CDI - EHS intervened and corrected procedures while providing guidance and education to PIC. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 [A] PIC shall be a certified food protection manager.
-PIC is not a certified food protection manager.
CDI - ServSafe courses are available online and are scheduled locally; contact JENNA.HINTON@CRAVENCOUNTYNC.GOV for more details.
*Repeat |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf): Food shall be safe for consumption.
-Breading for seafood and meats from previous day's use stored in glass door unit that is out of order [not under temperature control].
-Undated pan of food in dessert cooler unit [ambient tempearure of unit at 46F] with mold and discoloration.
CDI - All food products were voluntarily discarded by PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 [A] Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw/cooked ready-to-eat foods, or fruits/vegetables before they are washed.
-Raw shelled eggs stored on top of ready-to-eat vegetables, cookies in small glass refrigerator unit.
CDI - EHS provided PIC with guidance on proper storage order and items were rearranged to prevent cross contamination.
*Repeat |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utenisls shall be clean.
-PIC was using a rag to wipe her food prep surfaces without any sanitizer soluiton.
CDI - EHS provided guidance on how to make and use chlorine sanitizer and provided eduational materials.
*Repeat |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P): Food that is reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165F for 15 seconds.
-After a hot holding violation was noted, PIC reheated TCS food [liver and onions] but did not use a temperature measuring device to ensure all parts of the product were re-heated to 165F. PIC and EHS worked together to reheat the food a second time to 165F and used a thermometer to make sure it was done properly. *Zero points; points assessed at #21. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS foods shall be maintained at 135F or higher.
-Liver and Onions were measured at 110F in steamwell [see log].
CDI-Liver and Onions re-heated to 165F and placed back into hot holding.
*Repeat |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 [A] [2] Time / Temperature Control for Safety Food, Cold Holding (P): TCS foods that requires refrigeration shall be maintained at 41F or less.
-Pan of food without label or date mark, slaw, potato salad in dessert cooler at 46F.
CDI - No TCS food can be held in this unit [per permit]. Slaw and potato salad purchased today were moved to small glass RIC to cool. Pan of food was voluntarily discard by PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
<<< 3-501.17 [A] [B] Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) : Food prepare in the establishment or commercial food that has been opened or out of original container, shall be held at 41F or less for a maximum of 7 days.
<<< 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Food specified in 3-501.17 [A] or [B] shall be discarded if container does not bear a date or day.
-Pan of food in the dessert case without date marking.
CDI- PIC voluntarily discarded product.
*Repeat |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Except for food that is unmistakably recognized [dry pasta, rice] working containers holding food removed from the original package shall be identified by the common name.
-Pan oil and pan of food in dessert cooler without label.
CDI - PIC voluntarily discarded pan of food, PIC added label to oil. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (A), (B), or (D) Controlling Pests (C): The premisies shall be maintained free of insects.
-Numerous flies in kitchen. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
4-901.12 [A] [B] Wiping Cloths, Air Drying Locations (C): Damp in-use wiping cloths shall be held between uses in a chemical sanitizer solution [or maintained dry].
-In use wiping cloth was not being held in sanitizer [no sanitizer prepared].
CDI - Sanitizer was prepared and tested to the proper concentration, wiping cloth was then stored in labeled container.
*Repeat |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
<<< 4-101.11 Characteristics - Materials for Construction and Repair (P): Food contact surfaces of equipment shall be smooth and easily cleanable.
-Plastic protective cover from manufacture used in shipping equipment still covering the surfaces of a pan lid and the prep table surfaces [needs to be removed].
<<< 4-205.10 Food Equipment, Certification and Classification (C): Equipment shall be for commercial use.
-Rice cooker used to hot hold rice is for household use only; recommend removal.
*Repeat |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Nonfood Contact Surfaces, and Utensils (C): Non-food contact surfaces of equipment shall be kept free of an accumulation food and other debris.
-Food debris [flour, spices] present in the interiior of the tall glass RIC in the kitchen.
-Microwave interior has food debris build up and needs to be cleaned as needed and at minimum once ever 24 hours.
*Repeat |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
<<< 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Premises shall be free of unnecessary items, non-functioning equipment and litter.
-Tall glass door RIC is out of order.
-Shelf full off kitchen equipment and untensils that is damaged or non-ANSI.
-Bathroom is being used to store a sink that is not is use and other items.
<<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Facilities shall be maintained in good repair
-Concrete floor is becoming unsealed; zero points taken; PIC stated landlord will be replacing floor soon. |