|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - No certified food protection manager on site.
At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed tomatoes (48) & ranch (49) in the large prep cooler holding over 45F. Cooler thermostat was set at 34 but air temperature was at 48. Have unit serviced. Lettuce that had just been prepped was also at 48.
CDI - TCS foods normally held in this cooler were moved to the small prep cooler which was holding at 35-38F. Have large unit serviced, do not hold the lettuce, tomatoes, or mushrooms in that cooler until it is holding at 41F or below.
TCS foods that are held cold shall be held at 41F or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed canned mushrooms in the large prep cooler that were dated 6/17. Corrected during inspection (CDI) - mushrooms discarded.
Foods that have exceeded their shelf life shall be discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Separation-Storage - P - Observed a can of Goof Off Graffitti remover on top of the small steam table where gloves & butter spray are stored. CDI - can moved to bottom shelf.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. REPEAT.
7-208.11 - Storage-First Aid Supplies - P,PF - Observed first aid kit sitting on top of a box of single-use cups. CDI - moved to a bottom shelf. Find a better location for First Aid kit to be stored.
First-aid supplies that are in a food service establishment for the employee’s use shall be labeled with the manufacturer's label and stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed exposed wood under the granite in bun storage area (to right of small prep cooler). Counter was installed on top of a stainless table & the large gap allows wood to absorb moisture. Seal the gap on all sides of table. Seal along front of table is improved.
Non-food contact surfaces that are exposed to splash, spill, or food soiling shall be corrosion resistant, durable, & non-absorbent. REPEAT.
4-202.16 Nonfood-Contact Surfaces - C - Observed white, closet-style shelving over the clean side of the 3-comp sink. The brackets for these shelves are not easily cleanable & create a crevice to collect debris. REPEAT. Observed drink crates used to store boxes of single service items in the room where the ice machine is located - obtain proper shelving.
Non-food contact surfaces shall be free of unnecessary ledges, projections, crevices & shall be designed & constructed to allow easy cleaning & to facilitate maintenance.
4-501.11 Good Repair & Proper Adjustment-Equipment - C - Observed rust on the shelves in the 3-door reach in cooler. Replace.
Equipment shall be kept in good repair & compliant with 4-1 & 4-2 of the NC Food Code.
4-205.10 Food Equipment, Certification & Classification - C - Observed a small household use chest freezer. Replace with a commercial unit. REPEAT.
Except for microwaves, toasters, mixers, water heaters & vent hoods equipment shall be used in the manner intended by the manufacturer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed soil & residue inside the cabinets under the drink main drink station & roller grill. Clean areas. Observed some build up on the non-food areas of the ice machine & the exterior of the ice machine.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C - Observed unfinished wood walls, exposed studs & wiring in the walls & ceilings & exposed beams in the ceilings of the room where the ice machine is & the room where the mop sink is. These surfaces should be finished to be smooth, durable, & easily cleanable, & nonabsorbent. Observed wood paneling under the cabinets where the pizza warmer & the roller grill are. Finish wood to be non-absorbent. Finish areas to make smooth, non-absorbent & easily cleanable. REPEAT.
6-201.16 Wall and Ceiling Coverings and Coatings - C - Observed brick & concrete block walls in both the room where the ice machine is & the room where the mop sink is. These surfaces should be finished & sealed to provide a smooth, nonabsorbent & easily cleanable surface. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris & unused items on the floor in the back room. Remove unused items & clean area. Observed a large quantity of debris & dirt collected under the cabinets where the roller grill is. Clean area. REPEAT.
Physical facilities shall be cleaned as often as necessary to be kept clean. |
|