|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Prime rib from the night before was temped in the walk in at 51 degrees. TCS foods shall be cooled from 135-70 degrees within 2hrs then to 41 degrees within a total of 6hrs from 135-41 degrees. CDI: prime rib was voluntarily discarded by PIC due to not meeting parameters. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Breakfast menu:
Avocado Toast- specify fried egg cooked to order or to temperature.
Breakfast BLT- specify fried egg cooked to order or to temperature.
(Can also add statement to the bottom after * “Items contain ingredients that may be served raw or undercooked.”
Lunch and Dinner Menu: Add statement: “Items contain ingredients that may be served or undercooked.”
Please email a copy of the menus to Nancy.smith@darenc.gov before printing to ensure that all requirements are met. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Prime rib cooling from the night before in the walk in covered in plastic wrap. When cooling items shall be loosely covered or uncovered to allow for adequate heat transfer. CDI: prime rib was voluntarily discarded by PIC due to not meeting cooling parameters. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
Cup in sugar, old bay and grits. Only use approved scoops with handles. CDI: discarded. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)
Dishes stored wet stacked, ensure proper air drying before storing stacked. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting Surfaces (C)
A few of the cutting boards at prep boxes have scoring present with discoloration in the scores. Resurface/replace as needed. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-403.11 Approved Sewage Disposal System (P)
The lids for the septic system are worn and no longer sit properly on the tanks, maintain in good repair. Needs to be addressed.
Can smell sewage in the kitchen on the cook-line due to gaps between the tank and lid. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The coping in the back room with the ice machine that is out of service is in disrepair. Needs to be addressed. |
|