| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
An opened screw top drink dispenser was stored on a food storage rack in the storage room. Store drinks in designated locations where they cannot contaminate needing protection and/or make a policy that the outer surfaces of sealed food containers will be wiped and sanitized prior to opening.
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
A food worker began putting on new gloves after touching unwashed lettuce. Wash hands when changing tasks and before putting on new gloves. Corrected by instructing him to wash his hands and education.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
The lids storing breader(s) in the storage room had breader on them. Keep food contact surfaces of utensils clean to sight and touch. Clean up food debris promptly off of floor, as well.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
At 1:45, the walk in temperature air and food was 48-49F. The temperature of TCS food must be maintained at 41F or less. Corrected by PIC placing TCS food in the freezer until the repair person can fix it. The temperature was adjusted and the air temperature. For this food exposed to higher temperatures for an undetermined amount of time, use a 4-day date mark to discard instead of 7 days.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
Use the correct dates when date marking. Tenderloin was labeled 3/13, but PIC stated it was not prepped on that date. Ensure the correct dates are recorded on the product and discard at the end of the 7th day, calculated by adding 6 to the date opened or prepared. Use 4-days for the food exposed to higher temperatures.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
Bleach with a laundry additive is being used for the sanitizer wiping cloth buckets. Use only approved sanitizers. Correct with 72 hours. Send a picture of the receipt and new chemical bottle to 252-497-8989 or dyarbrough@jonescountync.gov
7-202.12 Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
The air temperature in the walk-in was 48-49F and the food temperature was the same. This may also be why the food temperature in the small breakfast reach in / prep top was 48-49 and the potato salad and slaw in the main prep top. Provide adequate refrigeration so that food temperatures can be maintained at 41F or less. Repair refrigeration issues within 10 days.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Wet wiping cloths were stored on the counter. Store wiping cloths in sanitizer solution after it gets wet. Also note, # 26 - the bleach is not rated for use in a food establishment because it has a laundry additive.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
Food employee was about to peel off lettuce leaves without washing the lettuce. Wash vegetables prior to cutting or prepping. Corrected by instructing him to wash the produce. Because this restaurant batch processes fruits and vegetables, the 3-comp sink basin must be washed, rinsed and sanitized before and after washing fruits and vegetables.
3-302.15 Wash fruits and vegetables prior to use. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Store soiled aprons where they cannot contaminate food, utensils, linens, equipment etc. and in a hard-sided container or washable laundry bag.
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Provide test strips for the sanitizer used in the restaurant. Corrected by PIC by obtaining some appropriate test strips.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
The handsink drain drips and is a slow drain. Repair.
5-205.15 Maintain a plumbing system in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Take the refuse and recyclables to the containers instead of storing at the back door.
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Remove unneeded items from the premises, for example, the reach-in cooler outside the back door. Keep clean of litter.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) |