| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge (Pf) Ensure food employees are informed of their responsibility to report required symptoms, illnesses, and exposure. Policy given during inspection. CDI |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Policy given during inspection. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Dish machine and 3 comp were reading 0ppm when tested. PIC was able to prime DM and get it working properly but not the 3 comp. I will be back in 3 days to ensure either the 3 comp dispenser is working correctly or removed and sealed for manual warewashing. Maintain sanitizer at correct concentrations when being used to sanitize. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Menu does not include disclosure or reminder for foods that are cooked for customer preference. PIC stated that burgers, the steak, the egg on wake n bake burger all are cooked to customer preference. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Menu needs to be corrected to have proper consumer advisory. I will be back within 10 days to ensure menu is correct. Please feel free to send me a copy so I can verify it before new menus are printed: Alexandra.nance@alamancecountync.gov |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed 4inch plastic tub of chicken wings sitting out that PIC stated were cooling reading 119F. PIC stated they had been cooked 30-45 minutes prior. Had PIC moved them to a sheet pan in a thin layer and placed in WIC. Wings cooled within correct parameters after that. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. CDI |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.16 Exterior Walls and Roofs, Protective Barrier (C) Observed holes in walls, missing ceiling tiles, etc. Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Seal any holes/gaps and replace any missing ceiling tiles. Repeat
6-202.13 Insect Control Devices, Design and Installation (C) Observed fly strip hanging over open single service. Relocate to an area that is not over food, food prep, food contact surfaces. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation (C) Observed containers of chicken wings uncovered in WIC. Keep foods covered when not in use or cooling. During preparation, unpackaged food shall be protected from environmental sources of contamination. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Observed employee without hair restraint. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A hat, hair net, hair tie, etc. may be used to restrain employees hair. Repeat |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed wet stack dishes. Completely air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Observed single service pizza boxes stored on the ground in the closet by the bathrooms. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed rusted shelving, repair/replace. Observed split gaskets on cold holding equipment. Replace. Observed ice machine not working, repair. Sanitizer dispenser at 3 comp is not working. Repair/replace. Equipment shall be maintained in good repair. Repeat
4-202.11 Food-Contact Surfaces - Cleanability (Pf) Observed spatula with large missing chunks, deep gouges, etc. Spatula willingly discarded. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed build up in gaskets of cold holding equipment and on shelving/racks. Observed build up on pipes above and behind cook line. Observed build up on hood. Clean. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Repeat |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed dump sink in front waitstaff area not working. Repair. Maintain a plumbing system in good repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) Observed leaking pipe under establishment in the unapproved room holding food contact utensils. Per PIC it is carrying out grey water from the dish pit. Maintain sanitary sewage system. I will be back within 3 days to ensure it has been repaired. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed dust and discoloration build up on ceiling tiles and air vents. Clean. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Observed cracked/chipped floor tiles in kitchen. Repair/replace. Observed wall damage and missing corner guards, repair. Physical facilities shall be maintained in good repair. |