| 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)
Must have a certified food protection manager present during all hours of operation. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C)
Need hand wash sign at the hand wash sink in the kitchen. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw eggs over ready to eat foods in the reach in refrigerator. Ensure proper stacking order to prevent cross contamination. CDI: eggs placed on the bottom shelf and proper stacking order discussed with staff present. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Bagel slicer had a small piece of debris on the blade, the ice machine has residue present on the interior walls and baffle of the unit. Clean at a frequency necessary to prevent accumulation. |
|
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)
German egg bake sitting on the counter that was reheated in the oven was temped at 89 degrees. Hot foods shall be held at 135 degrees or higher. CDI: reconditioned to 165 degrees in the oven and held in the oven at 135 degrees. Breakfast is served from 8am to 9:30am, if you record the time the item is taken out of temperature control, it does not stay out of temperature control for more that 4hrs and is discarded after the 4hr time frame then you can use time as a public health control policy. Please contact Nancy.smith@darenc.gov for the paperwork. |
|
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)
Orange juice and cranberry/apple juice sitting in the dining room temped at 47 degrees. Sausage in the reach in refrigerator was temped at 47 degrees, ham and blueberries in the reach in refrigerator were temped at 43 degrees. By the end of the inspection the ambient air thermometer in the reach in refrigerator was temping at 35 degrees. The sausage was from the previous day and was voluntarily discarded by staff.
TCS foods shall be held at 41 degrees or less. For the juice, since breakfast is from 8-9:30am you can record the time and hold out of temperature control for 6hrs as long as the product does not reach 70 degrees and is discarded after 6hrs. Please contact Nancy.smith@darenc.gov for proper paperwork if you would like to use TPHC policy otherwise items need to be kept on ice or in a pitcher that holds at 41 degrees or less. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Sausage from the previous day was in a bag in the reach in without a date mark present. TCS foods held longer than 24hrs shall be properly date marked with the date of prep to ensure it is discarded within 7 days with day one being the date of prep. CDI: sausage was voluntarily discarded due to being 47 degrees. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Food Display - Preventing Contamination by Consumers (P)
Apples sitting in a bowl with oranges and bananas in the dining room. Apples should be washed properly and then either wrapped in plastic wrap or placed in a separate bowl with tongs available to grab the apples to prevent contamination. Bananas and oranges have peels that are not eaten. CDI: apples were removed from the bowl with bananas and oranges, washed and placed in a separate bowl with tongs available for guests to use to grab them. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees preparing and handling food shall wear effective hair restraints. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Deep freezer downstairs is heavily rusted. Unit is no longer in use (verified that it is empty) due to not being in a proper location for food storage. Need to remove from the facility. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf)
No sanitizer was prepared and available in the kitchen at the time of the inspection. Must have a sanitizing solution available. CDI: discussed with staff why sanitizer must be available, and employee found a small clean container with a clean rag and prepared a sanitizer solution. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Coffee splatter present on the blinds by the coffee machine. Clean at a frequency necessary to prevent accumulation. |