| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee touching lettuce with his bare hands. Corrected during inspection (CDI)- Employee washed his hands & donned gloves and employee was educated on not to touch any READ-TO-EAT foods with bare hands. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed very minor debris on the push plate of the slicer. CDI - push plate washed again.
Food contact surfaces shall be clean to sight & touch. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed the following over 41F in the large prep cooler: several containers of dressings & sauces (tzaziki 54, ranch 67); feta (54). Observed the following over 41F in the small prep cooler: feta (47), shredded cheese (48), boiled eggs (49), lettuce (48) & tomatoes (44). The following in the small prep reach in were over 41F: feta (42), ranch (43), & shredded cheese (42).
Individual dressings & feta were moved to the freezer to cool down. Cooler was also adjusted. Not all items were moved, but would be used within 6 hours. VERIFICATION NEEDED.
Small prep cooler may need service. Individually portioned dressings should be placed on time or stored elsewhere. Rearrange large prep cooler top to keep non-TCS foods near heat sources. Will VERIFY tomorrow, 5/3. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed gyro meat in tightly sealed containers at the back of the shelf in the walk in cooler, holding at 85 & 87F. Also had the discussion with operator that some of the dressings in cups in the walk in cooler had just been portioned. Do not use the prep cooler to cool foods. Portion foods in advance & cool in the freezer or walk in cooler.
CDI - Gryo meat was spread on metal sheet pans & moved to the freezer & cooled to 41F. Dressings were also taken to the freezer to 35-30F.
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. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.16 Nonfood-Contact Surfaces - C - Observed numerous white closet style shelves in the kitchen & in prep area. These shelves have brackets with crevices in them that make cleaning difficult. If shelves need support, mount on PVC board that is mounted to the wall. Observed a drink crate used to store chicken in the walk in cooler. Replace with approved shelving. REPEAT.
NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, & crevices, & designed & constructed to allow easy cleaning & to facilitate maintenance.
4-101.19 Nonfood-Contact Surfaces - C - Observed 2 wood shelves over the small prep cooler, where vinegar & oil are stored. Replace with non-absorbent, approved shelving. These shelves show signs of liquid absorption where the edges are damaged. REPEAT items. Observed cardboard boxes used to store lids under the prep table where the slicer is stored - replace with durable, non-absorbent containers. Observed exposed wood shelves under the front counters. Replace or seal to make non-absorbent.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, & SMOOTH material
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed some rust & corrosion on the legs of the shelving unit against the walk in cooler. Observed rust on the shelf over the 3-comp sink, the chemical shelf under the sink, & the bottom shelf under the gyro meat storage drawers. Observed chipping paint on the shelves in dry storage. Recommend using a tray or liner to keep olive juice from further corroding shelves. Do not spray paint shelves - if recoating use a coating that is durable & intended for commercial use. REPEAT.
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 |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed soil & residue on the gaskets & handles of reach in coolers. Observed soil on the non-food contact area of the slicer & on the shelving in the kitchen. General overall cleaning of equipment needed on cook line.
Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-203.14 - Backflow Prevention Device, When Required – P – Observed a hose with a pistol grip spray nozzle on it at the mop sink. A pistol grip 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. CDI - nozzle has been removed. IF they choose to store it attached to the hose then the backflow device must be installed. REPEAT.
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 |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed residue & build up on the tiles in & around the mop sink & under the shelving used for dry storage. Observed build up on the ceiling tiles & vent by the ice machine. Clean areas. REPEAT.
Physical facilities shall be cleaned as often as necessary to be kept clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Observed numerous items in the back corners of the restaurant. Storage space is limited & it is recommended that all items that are unecessary to the operation of the restaurant be removed.
The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; & (B) Litter. REPEAT. |