| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - C - While there was very good handwashing frequency observed, it was also observed that staff are turning the faucets off with their bare hands. Use a paper towel to turn the faucet off after washing, to avoid recontamination of hands once they are clean. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed the cheese grater to be on the clean dish shelves with food residue & debris still adhering to it. Also observed the insert for the food processor to be stored with oil & debris adhering to it. Observed several white buckets, primarily used for silverware, stored with residue inside them. Observed one mixing bowl with debris inside stored clean. If white buckets are to be used for food, ensure they were completely cleaned. Those used for silverware should be kept separate.
Corrected during inspection (CDI) - all items sent to be rewashed.
Food contact surfaces shall be clean to sight & touch. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed meat sauce in the grill prep cooler holding 44F & broccoli at 43F. Discussion with manager indicated he had cooked the broccoli last night & then put it in the prep cooler to cool - do not use the prep cooler for cooling. Observed marinara (42) & pizza sauce (42) in the walk in cooler holding over 41F. These foods sit close to the door of the cooler & every time the cooler is opened will get warmer. Recommend moving the marinara further back in the walk in cooler, away from the door. If this does not correct temperatures, alternative options will be needed. Observed fresh mozzarella at 44 in the pizza reach in. Observed mozzarella in the 2-door reach in at 45F. Observed penne & spaghetti in the right bottom grill drawer at 45.
CDI - discussed not cooling in the prep cooler. Recommend rearranging walk in cooler for maximum cold holding. Adjusted the thermostat on both the pizza reach in & the 2-door reach in. Fix the grill drawer to close properly. VERIFICATION REQUIRED - revisit in 8 days to check status of cold holding.
TCS foods held cold shall be held at 41F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed two packages of hamburger in the pizza reach in that were not dated. Observed cream cheese & ham in the 2 door reach in without dates. Observed cabbage in the salad prep cooler with out a date & a gallon of milk in the salad reach in without an opening date. Ensure that both containers of lettuce in the walk in are dated - even if made the same day. Observed lasagne in the grill drawer with no date.
CDI - marinara & pizza sauce dates corrected for a 4 day shelf life; all other items discarded.
All refrigerated, ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Observed spaghetti in the right grill drawer holding at 44F, dated 1/19. Observed shredded mozzarella in the 2-door reach in holding at 44, dated 1/19. Meat sauce in the grill prep cooler was also 44 from 1/19. Foods held between 42 & 45 only have a 4 day life - all discarded. Observed salami in the salad reach in dated 1/11 & ham in the pizza reach in dated 1/17. Both discarded.
Foods past their date mark shelf life shall be discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods - PF - Observed broccoli in the prep cooler that had been placed directly in there the night before after minimal cooling. It had raised the temperature of the meat sauce beside it to 45. Do not use prep coolers for cooling, even small quantities. Observed the same condition of the fresh mozzarella - after grating it, cool in the freezer or walk in cooler before placing in the prep cooler.
Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF - Observed marinara in the walk in cooler at 42F. Foods held cold shall be held at 41F or below. If the walk in cooler cannot hold these foods at 41F or below, alternative options need to be explored. Ensure that mozzarella & marinara are fully cooled within the parameters - improper cooling can also impact temperatures in walk in cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Observed several single-use containers that had contained ricotta stored in a container on the shelves behind the grill cooler. These containers have the remains of the plastic seal around the edges & are not easily cleanable; they are not intended for re-use. Discard the ricotta containers & any other single-use containers that are not intended for re-use.
Single-use and single-service articles may not be reused. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed several large plastic containers (size used for mozzarella) that were cracked & broken on the edges. Also observed a broken spatula hanging on the utensil rack. Observed two strainers with tears in the mesh. Spatula was discarded. VERIFICATION REQUIRED for the plastic pans - due to the quantity, these were not all discarded.
Food contact surfaces shall be smooth & easily cleanable, free of cracks, breaks, chips, pits, open seams, & similar imperfections.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed that the bottom right grill drawer does not completely close & is allowing foods in the drawer above to reach temps over 41F. Observed rust on the shelves used for chemical storage under the 3-comp sink, several large plastic lids that were broken, & a drip from the left prep sink. Repair or replace items.
Equipment shall be maintained in good repair & compliant with 4-1 & 4-2 of the NC Food Code. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed a sticky residue on the face of the wooden cabinets at the bar - wipe down thoroughly. Observed build up on the shelves behind the grill cooler. Clean more frequently. Observed build up & residue on the gasket of the walk in cooler, on the faucets of the handwashing sinks, on the rails & pipes under the bar, & on the face of the keg cooler. Observed build up on the legs of the pizza oven. Clean areas. REPEAT.
Non-food contact surfaces shall be cleaned as often as necessary to prevent accumulation of debris & residue. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 - Backflow Prevention Device, When Required – P – Observed a spray nozzle on the hose at the mop sink. A spray nozzle creates a continuous pressure situation & requires a backflow prevention device that is rated for continuous pressure. Current device is not rated for continuous pressure. An ASSE 1024 dual check backflow preventer would be an appropriate backflow device. VERIFICATION REQUIRED in 8 days, Feb 1st.
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 at the FOOD ESTABLISHMENT by: installing an APPROVED backflow prevention device as specified |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed debris on the ground around the dumpster area - clean enclosure.
A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Monitor condition of dumpster - back of dumpster is dented & could begin to leak. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, & Fixtures-Methods - C - Observed rust on ceiling vent covers in several places throughout kitchen & debris on the vents by the door near the grill. Observed loose & detached cove molding under right prep sink & under 2-comp prep sink. Repair or replace vents, reattach cove molding where loose or replace. Physical facilities shall be maintained in good repair. REPEAT.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed debris & residue built up around the edges of the walls & in the floor mats used throughout the kitchen, particularly in the pizza-making area & behind the bar. Clean around edges of floors. Observed debris built up around 3-comp sink floor drain, under equipment in the bar, & under equipment in kitchen. Clean thoroughly. Physical facilities shall be cleaned as often as necessary to be kept clean. REPEAT, but improved.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed equipment no longer being used (a small steam table, single service containers, etc.) & limited storage space in the rest of the facility. Remove unnecessary items from facililty, organize facility for easier cleaning. An additional cooler could be placed where shelves & small steam table are now. Establishment shall be maintained free of unnecessary items & litter. |