| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P) - Observed food employee grab raw sausage with gloved hands and place on grill, then continue to cook/ touch other utensils. Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. CDI by washing and glove change, see #15. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed raw chicken container on top shelf of 2door lowboy reach-in, above a couple of raw shell egg containers (ft and pooled) and hash brown potatoes on bottom shelf. Observed a couple of raw sausage packages stored on top shelf of walk-in next to thawing hotdogs, RTE diced ham and above raw bacon. Raw animal foods shall be stored according to their final cook temperatures and separate from/below Ready To Eat foods. CDI by rearranging storage order.
Observed unwashed produce stored above ready to eat foods throughout in walk-in. Unwashed produce shall be stored below washed produce and ready to-eat foods.
*full pts can be taken for repeat violations
3-304.15 (A) Gloves, Use Limitation (P) - Observed food employee use gloves to handle raw sausage, then continue cooking and handling utensils with same pair of gloves. Single use gloves shall be used for only one task, used for no other purpose, and discarded, when damaged or soiled, or when interruptions occur in the operation. CDI by changing gloves (and handwash). |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P,C) - Observed many emptied used containers stored in equipment for refill, such as for meat etc. Equipment, food contact surfaces, and utensils shall be cleaned between uses with Time/Temperature Controlled for Safety food. Containers of TCS foods and their contents that are maintained at proper temperatures shall be cleaned when they are empty. CDI by washing, be sure to wash containers once empty.
Observed thermometer stored with dried food crumbs on it. Temperature measuring devices shall be cleaned before using and/or before storing. CDI by cleaning.
General Comment: Dish machine manufacturer plate requires at least 50ppm chlorine, although current concentration meets NC Food Code standards, suggest having technician slightly turn up concentration to meet equipment standard. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Observed white granular substance in bowl without label. Observed clear liquid substance in squeeze bottle, and several bottles of unlabeled oil vinegar type liquid in prep unit. Working containers holding food/ingredients that are not easily identifiable, and are removed from their original packages, shall be identified with the common name of the food. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Observed several knives stored in between prep unit container/lid where crumb buildup can be observed. During pauses in food preparation or dispensing, utensils shall be stored on a clean portion of the food prep table or cooking equipment only if the in-use utensil and the food contact surface where it is stored is cleaned and sanitized at the proper frequency. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Single-Service and Single-Use Articles - Storing (C) - Observed to go container stored upright on top shelf of line. Single-Service and Single-Use Articles shall be stored in a self-draining position that allows air drying and covered or inverted. CDI by inverting. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11 (A) and (C) Good Repair and Calibration-Utensils (C) - Some black lining paint starting to chip on outer rim of plates that have been dropped. Knife handle showing chipping paint. Utensils shall be maintained in good repair.
GC: Although household crockpot observed in kitchen today, it has not been and is not planning on being used for service. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.114 Using Drain Plugs (C) - Drain plug missing from dumpster, needs replacing. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. CDI drain plug found in parking lot and re-applied. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Floor paint observed chipping more over time in several areas along high trafficked areas, needs repair/sealant. |