| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed employee using the handwashing sink by the grill & chicken prep area to rinse a piece of equipment. This sink is for handwashing only. This handwashing sink is critical for use on the cook line - do not use for purposes other than handwashing.
Corrected during inspection (CDI) - manager discussed with employee that rinsing can be done in the prep sink, but only handwashing may be conducted at the handwashing sink.
Maintain access to handsinks. Handsinks may only be used for handwashing. REPEAT but improved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation - P - Observed line cook leave the line, go to the walk in cooler for a new container of bacon & return to cooking, without changing his gloves. Cook had previously been very good at changing gloves between tasks - consider leaving the line as a change in task.
CDI - manager discussed with cook that going to the walk in cooler constituted a change of gloves, and handwashing.
Discard gloves after a task is complete or any time they are damaged or soiled. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several metal & plastic pans stacked on the clean dish shelves that still had food residue & debris inside them. This has improved significantly since the last inspection but still needs to be addressed. Recommend random daily checks by managers to ensure that dishes are being cleaned properly.
CDI - all dishes that were found soiled were sent to be rewashed.
Food contact surfaces shall be clean to sight & touch. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Observed a bucket of sanitizer sitting on the counter next to the ice cream dipper well & the ice cream freezer. Manager asked employee to move it & she moved it to the drain board of the prep sink. Discussed that the sanitizer bucket needed to be stored in a location where contamination could not occur - where it could not drip into food or on clean equipment. CDI - bucket was moved to a tray on the bottom of the speed rack. Table where the sanitizer used to be stored was removed from the area - new location has been found for the bucket.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed numerous metal, and plastic food containers, clean but wet, stacked on top each other. This is contributing to the the soiled dish problem - any residues on the outside of pans is transferred to the food contact surfaces when they are stacked wet. Air-drying has improved but still needs to be worked on. Recommend a fan to help dry dishes as they come from the machine.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining, to prevent microbial growth. REPEAT but improved. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -Observed rust on the shelves used for paper goods by the back door. Observed some rust & peeling paint on the hot cabinet used for biscuits. Observed significant ice build up on the wall of the walk-in cooler, to the left of the door to the walk in freezer. Replace shelving, repair biscuit cabinet. Observed dripping faucet at the 2-comp prep sink. Repair faucets. REPEAT items. Observed rust on some of the shelving in the walk in cooler. Replace as needed. Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code.
4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed two plastic pans that had cracks along the bottoms & were no longer easily cleanable. CDI - both items discarded.
Food contact surfaces shall be smooth & easily cleanable & free of chips, cracks, breaks, pits, & similar imperfections. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed grease build up in the dumpster on the ground around the grease dumpster. Observed some debris on the ground as well - have the area cleaned & pressure washed.
A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed missing grout between tiles in the biscuit prep area and in various other areas of the kitchen. Replace grout.
Physical facilities shall be in good repair. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed build up & residue in the low grout areas of the floor, on the threshold of the walk in freezer, & on the floors & walls in the dish room. Clean areas. Physical facilities shall be cleaned as often as necessary to be kept clean. REPEAT but improved. |