| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Observed that those in charge did not know about an employee health policy agreement. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf CDI Went over the employee health policy agreement with those in charge today. Also gave them a copy of an example from the state of NC. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11
Clean-up of Vomiting and Diarrheal Events. Observed there was no knowledge of a clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES
to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf CDI Went over this clean up plan and gave the PIC a copy of this. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw animal proteins (raw beef stored above cooked baked potatoes and raw salmon above ready to eat bacon) stored above ready to eat foods in the walk in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI The owner pulled all items out and put the ready to eat foods above the raw animal proteins and the raw animal proteins were stored based on their final cook temperature. Repeat. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Observed the dish machine did not have any chemical sanitizer during the inspection. Maintain sanitizer at correct concentrations when being used to sanitize. P CDI The kitchen manager switched out an empty chlorine container for a full one then primed the pump. Sanitizer concentration was checked with the test strips provided. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
Yes
|
No |
3-403.11 - Reheated for Hot Holding: Observed mashed potatoes that were reheated in the hot hold cabinet holding at 120 degrees F. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P CDI The potatoes were rapidly reheated on the stove top during the inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed cheese, lettuce, and diced tomatoes at the drink station that were being held above 41 degrees F (see chart). Maintain TCS foods in cold holding at 41F or less. P CDI The kitchen manager switched these out for ones that were in temperature. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed opened milk containers in the reach in coolers that did not have date marks and had been held for at least 24 hours, per the food service workers. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf CDI The kitchen manager put date marks on all TCS items that had been held for more than 24 hours. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: P Observed TCS foods at the drink making station that were sitting on top of ice but were not maintaining 41degrees F or below. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf CDI Kitchen manager replaced these items with those at or below 41 degrees F also was told that these items needed to be down in the ice (surrounded by the ice) in order to remain cold. Also went over Time as a Public Health Control for these items. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Observed food worker with beard, prepping food without hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: Observed the sanitizer used for food contact surfaces did not have any test kit to check chemical concentration of the sanitizer in solution. Must have test kit for Quaternary ammonium. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |