| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 Active managerial control
PIC failed to show active managerial control as multiple priority violations for handwashing, cold holding temperatures, food segregation, and barehand contact were seen in the establishment during the inspection. The Person In Charge (PIC) shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code. The PIC shall demonstrate knowledge by having no violations of priority items during current inspection, OR responding correctly to the inspector's questions as they related to the specific food operation. The PIC should show managerial control by enforcing proper handwashing and handwashing techniques, ensuring no bare hand contact is being performed on RTE foods, food is being properly stored within equipment by final cook temperature, gloves are being used for only a single task, and that proper cold holding temperatures of 41F or below are being fulfilled during all times of operation in the facility. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Employee washed hands and shut the valve off with bare hand instead of using a paper towel or protective barrier multiple times during the inspection. Employees shall wash hands and exposed portions of their forearms when they are exposed to miscellaneous sources of contamination. In each instance EHS had the employee rewash their hands and shut the valve off properly. CDI |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands
PIC while prepping RTE pimento cheese was touching whole parmesan cheese to be shredded into the pimento cheese with bare hands. Food employees may not contact RTE foods with their bare hands and shall use suitable utensils such as deli tissue, tongs, or single use gloves as a protective barrier. EHS had the PIC shave the exterior portion of the parmesan cheese, wash hands, and don a pair of gloves. During final exit interview PIC was busy cooking and grabbed a bun from the warmer for hamburgers with bare hands. EHS mentioned that was an instance of bare hand contact and that a suitable barrier should be applied, and PIC put on gloves. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation
Employee wearing gloves after working with concentrated bleach went to work with RTE pimento cheese being made, without changing gloves. Single-use gloves shall be used for only one task and discarded when damaged, soiled, or when interruptions occur in the operation. EHS stopped PIC had them remove gloves, wash hands, and don new gloves before proceeding to work with RTE foods.
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Raw pork roast was being stored above prepped squash in the reach in fridge. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Food was rearranged so that RTE foods were stored above raw foods. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) Cold Holding
Sliced tomato in the top portion of the prep unit were registering a temperature of 44, NC shrimp on the bottom portion of the prep unit registered 44F, and tenderloin registered 44F. TCS foods shall be maintained at 41F or less. Tomatoes were moved to freezer to rapidly cool. Raw food were moved to freezer to then be stored in reach-in cooler. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date Marking
Hamburgers cooked on 6/27 didn't have a date on them, container of milk open on 6/27 also did not have a date on it. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. EHS asked when they were prepped and dates were placed on the food items during the inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Equipment capacity
Prep unit was unable to register a temperature of 41F or below after mulitple attempts during the inspection. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. All TCS foods should be stored in the reach-in cooler until the unit is able to hold a temp. EHS hypothesizes the heat from the kitchen is impacting the function of the prep unit. EHS will be back to do a verification visit between today's date and 7/8 to see that the prep unit can maintain a proper temperature. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests
There were some flies in the kitchen area during the time of today's inspection. The premises shall be maintained free of insects, rodents, and other pests. Initially during the inspection the back door was open, it was shut during the inspection. CDI |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Preventing contamination during storage
Onions were being stored on the floor in the office area. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Onions were lifted off the ground during the inspection. CDI |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Wet wiping cloths (not in active use) were being held inside of bleach sanitizer with a chlorine concentration of 0 ppm during today’s inspection. Cloths in-use for wiping counters and other equipment surfaces shall be held in a chemical sanitizer solution maintained within the required concentration range. For chlorine/bleach-based sanitizers, the required concentration range is 50 ppm to 200 ppm. Owner added additional bleach to the bucket and the sanitizer solution registered 100ppm. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Covered Receptacle
There was no covered receptacle in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Several floor tiles throughout the kitchen area are damaged. Floors walls, and ceiling shall be maintained in a state of good repair. |