| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) Duties (Pf): Based on violations, operator is unable to demonstrate a clear act of managerial control. Duties that include: proper cooling methods, maintaining proper temperatures for TCS foods, properly sanitizing equipment/food contact surfaces, etc. Advised additional training. V/R |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC's certificate of completion of food protection course (Serv-Safe) is expired. Advised to re-new food protection course certification. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P, Pf): PIC shall be able to clearly demonstrate knowledge of foodborne illnesses and symptoms that require exclusion and reporting. PIC unable to demonstrate knowledge. No written policy at time of inspection. Provided employee health policy. CDI. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. PIC unable to provide written procedures for vomit/diarrhea clean-up. Written procedures provided. CDI. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C): A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees. Observed that there was no handwashing sign posted at handwashing sink located in prep room. Handwashing sign provided. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment, Utensils, and Linens (P): Food shall only contact surfaces of equipment and utensils that are cleaned. Observed hamburger patty pierced with food thermometer that still had soiled cover attached. Advised that cover shall be removed prior to taking food temperatures. Hamburger patty was voluntarily discarded during inspection. CDI.
3-302.11(A)(1)(a) Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by seperating raw animal foods during storage from RTE foods. Observed frozen porkchops being stored above opened, frozen RTE products in RIF. Advised on proper separation procedures for storing raw and RTE food items. RTE food products were properly stored above raw animal products during inspection. CDI. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed soiled residue on storage containers and utensils throughout establishment. Advised additional cleaning. Containers and utensils were moved to warewashing area during inspection. Observed soiled residue on sides of ice machine. Advised additional cleaning at increased frequency. V/R |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/temperature control for safety food shall be maintained at 135 F or above. Observed cooked sausages in hot-hold storage being held at less than 135 F. Advised placing food items directly under heating bulbs when hot-holding. Cooked sausages were voluntarily discarded during inspection. CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Time/temperature control for safety food shall be maintained at 41 F or less. Observed temperatures above 41 F of raw, whole-shell eggs being stored above grill (see temp log). Raw, whole-shell eggs immediately moved to prep RIC. CDI. Advised using TPHC procedures to hold eggs on time. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): Refrigerated, RTE, TCS food prepared and held for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed, sold, or discarded when held at a temperature of 41 F or less for a maximum of 7 days. Observed coleslaw and sausage in prep room RIC being stored with no date-marking label. Coleslaw and sausage was properly date-marked with prep date during inspection. CDI. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): (A) if an animal food such as is served or
sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such by way of a disclosure and reminder. Noted during inspection that establishment serves undercooked eggs. Observed that menu does not contain disclosure or reminder. Advised PIC that menu shall contain disclosure and reminder for undercooked food items. V/R |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P): Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet specified requirements. Observed that chlorine sanitizer bleached test strip. Advised and demonstrated to PIC proper methods for mixing bleach and water to required sanitizer strength. CDI.
7-102.11 Common Name - Working Containers (Pf): Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Observed unlabeled chlorine spray bottle being stored under serving counter. Advised that all chemicals taken from bulk must have a label that clearly identifies chemical. Spray bottle was properly labeled during inspection. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Cooling shall be accomplished by using one or more of the proper methods based on the type of food being cooled. Observed cooked onions being placed in deep, plastic containers to be cooled. Advised on proper cooling methods. Cooked onions were placed in shallow, metal bowls, and placed in RIF to cool. CDI. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food/food ingredients that are removed from their original packages shall be identified with the common name of the food. Observed that small working containers of flour/breader/etc. above grill station were not labeled with common food name. Noted that larger working containers were properly labeled. Advised labeling of small working containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf): The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises. Observed several flies in prep room. Advised additional pest control measures. V/R
6-202.13 Insect Control Devices, Design and Installation (C): (B) Insect control devices shall be installed so that the devices are not located over a food prep area. Observed fly strip located above doorway between grill area and prep room. Advised fly strips shall not be located over food prep areas. Advised using different pest control devices (fly light, fly fan, etc.). |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C): Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Observed container of vegetable oil and numerous 12 packs of canned drinks being stored directly on floor under handwashing sink in prep room. Advised storing vegetable oil and canned drinks at least 6" above floor and in an area not exposed to splash. Vegetable oil and canned drinks were properly stored during inspection. CDI. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed wet wiping cloth being stored outside of solution throughout establishment. Advised on proper way of storing wet-wiping cloth. Wet-wiping cloths were properly stored during inspection. CDI. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) In-Use Utensils, Between-Use Storage (C): During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. Observed tongs being stored on food prep surface with debris build-up. Advised on proper methods of storing in-use utensils. Tongs were replaced and stored on clean, sanitized food-contact surface during inspection. CDI. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed wet-stacking of food storage containers on dish storage rack. Advised on proper drying methods. Containers were moved to warewashing area during inspection. CDI. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 (A) Single-Service and Single-Use Articles - Use Limitations (C): Single-service and single-use articles may not be reused. Observed single-use food storage containers being re-used as multi-use food storage containers throughout establishment. Advised to obtain appropriate food storage containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-205.10 Food Equipment, Certification and Classification (C): Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation. Observed can opener, residential deep-freezer and residential RIC being used in prep room. Advised to replace with approved, ANSI/NSF standards equipment.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of repair and condition. Observed that lid of deep-freezer is damaged and rusted. Advised to replace with approved, ANSI/NSF standard freezer. Observed that shelving and dish racks throughout establishment are damaged and rusted. Advised to repair/replace.
4-202.15 Can Openers (C): Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed that can opener blade was not easily removable for cleaning. Advised replacing can opener with can opener that is easily cleanable. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-301.12(D) Manual Warewashing, Sink Compartment Requirements (Pf): Before a 2-compartment sink is used: (1) The PERMIT HOLDER shall have its use APPROVED; and (2) The PERMIT HOLDER shall limit the number of KITCHENWARE items cleaned and SANITIZED in the 2-compartment sink, and shall limit WAREWASHING to batch operations for cleaning KITCHENWARE such as between cutting one type of raw MEAT and another or cleanup at the end of a shift, and shall: (a) Make up the cleaning and SANITIZING solutions immediately before use and drain them immediately after use, and (b) Use a detergent-SANITIZER to SANITIZE and apply the detergent-SANITIZER in accordance with the manufacturer’s label instructions, or (c) Use a hot water SANITIZATION immersion step. Observed that establishment was using a 2-comp. sink in place of a 3-comp. sink for warewashing. Advised that a variance must be obtained. Advised PIC to submit a variance request with the components above to ncvariancecommittee@dhhs.nc.gov to obtain variance approval. V/R |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed debris build-up/soiled residue in RIC's and RIF's, inside of utensil drawer and on equipment throughout establishment. Advised additional cleaning. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P): A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by installing an approved backflow prevention device. Observed that there was not a backflow prevention device installed on curbed cleaning facility faucet outside of establishment. Advised installing backflow prevention device. Hose was detached during inspection. CDI. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C): Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean. Observed soiled residue on toilets, urinals and handwashing sinks located in men and women's restrooms. Advised additional cleaning.
5-501.17 Toilet Room Receptacle, Covered (C): A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed trash can in women's restroom did not have a lid. Advised providing trashcan with lid in women's restroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soiled residue/debris build-up on floors and walls throughout establishment, most notably beneath/around equipment. Advised additional cleaning at increased frequency.
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall beside handwashing sink and prep sink in prep room is not constructed of smooth/easily cleanable material. Advised installing smooth/easily cleanable materials over brick.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair. Observed that urinal in men's restroom is out-of-order. Advised to repair/replace urinal. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11(A) Intensity - Lighting (C): The light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Observed lighting is very low in entire establishment. Advised additional lightning and shielded bulbs. |