| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
There are several repeat violations and several priority violations at today's inspection. Lack of managerial control. CDI: Educated PIC and advised revisiting sanitation concepts learned in Certified Food Manager class.
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
REPEAT FROM PREVIOUS INSPECTIONS. Six tubs of alfredo sauce had not cooled to 41F or less from the night before. CDI: Discarded voluntarily by PIC.
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. P |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
REPEAT
-Sautee make-unit had several TCS foods which measured greater than 41f degrees. CDI: Items taken to walk-in freezer for rapid cooling and put into time control. Pasta was voluntarily discarded by PIC.
-Several TCS foods in the walk-in cooler measured greater than 41f degrees; none greater than 45f degrees. CDI: Unit thermostat was turned down and ambient temp reached 37F degrees (was previously) around 40 degrees. RECOMMEND REARRANGING WALK-IN COOLER SO TCS FOODS ARE FURTHER BACK IN THE WALK-IN AND WAY FROM THE COOLER DOOR. WIC HEATS VERY QUICKLY WHEN DOOR IS OPENED.
-Batter liquid with water and buttermilk measured 60F degrees. CDI: Recently set up. Ice added. THIS CONTAIN DAIRY AND MUST BE KEPT COLD AT ALL TIMES, LIKE ANY OTHER TCS/POTENTIALLY HAZARDOUS FOOD.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
A few items were cooked and held for greater than 24 hours without date marks. DATE MARK ALL FOODS WITH ARE READY-TO-EAT OR PREPARED AND HELD FOR GREATER THAN 24 HRS.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Holding some foods on time control without written policy. ALL FOODS ON TIME CONTROL, MUST BE SERVED OR DISCARDED WITHIN 4 HOURS (SHALL NOT BE KEPT AND COOLED AFTER 4 HR TIME ALLOTMENT), MUST BE LABELED WITH A TIME (OR OTHERWISE KEEPING TRACK OF TIME), MUST HAVE WRITTEN POLICY (CDI: EMAILED TO PIC) FOR REVIEW BY THE CONTROL AUTHORITY. CDI: Educated PIC, especially about discard. PIC plans to start discard today and has a copy of time control document to add make-line salad lettuce, salad dressing bottles, and Italian sausage for pizza.
3-501.19 - Time As A Public Health Control: Written procedure shall be prepared in advance, maintained at the food establishment and made available to the regulatory authority. Pf |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
Chemical dispenser at dish pit is over the sanitizer drain board. REVERSE THE 3-COMP SINK OR RELOCATE THE CHEMICAL DISPENSER. If relocating the chemical dispenser, must install a splash guard at the hand sink next sanitizer drain board. 3 DAYS TO REPAIR. CONFIRM WITH JEREKA PARKER HUNT, 336-404-8910
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
REPEAT - Sautee make-unit is not working to keep TCS foods at 41f or less, as required. MUST MAKE ARRANGEMENTS TO DISCONTINUE USE OR PROPERLY REPAIR TO HOLD TCS FOODS AT 41F OR LESS AS REQUIRED. 3 DAYS TO REPAIR. CONFIRM WITH JEREKA PARKER HUNT, 336-404-8910
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
Employee says they cool alfredo sauce to 70f degrees and then put into refrigeration. 6 deep tubs of alfredo sauce measured greater than 41f degrees, cooling from previous day. COOL TO CLOSER TO 45F DEGREES OR EVEN 41F OR LESS PRIOR TO PUTTING INTO WALK-IN COOLER. KEEP COOLING LOGS. ENSURE COOLING FROM 135F TO 70F WITHIN 2 HOURS OR LESS. THEN MUST COOL TO 41F WITHIN THE NEXT 4 HRS. 6 HOURS TOTAL COOLING TIME FROM 135F TO 41F. This is a repeat from previous inspections. CONFIRM COOLING WITH LOGS WITHIN 10 DAYS. JEREKA PARKER HUNT, 336-404-8910
3-501.15 - Cooling Methods: 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. Pf |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
A few of the raw fish in vacuum sealing were thawing under vacuum; some had been opened and exposed to oxygen. ENSURE RAW FISH IS EXPOSED TO OXYGEN DURING THAWING.
3-501.13 Thawing. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
-REPEAT - A few boxes of food stored on the floor in the walk-in cooler and walk-in freezer. STORE ALL FOODS OFF OF THE FLOOR. Facility does high volume and space is an issue.
-Sneeze guards or barrier needed on the side of buffet. 3 DAYS TO REPAIR. CONFIRM WITH JEREKA PARKER HUNT, 336-404-8910
-The front line of the pizzas are sticking out further than the sneeze guard. Need to eliminate the front line of pizza and ensure all food in properly protected from sneeze and splatter. 3 DAYS TO REPAIR. CONFIRM WITH JEREKA PARKER HUNT, 336-404-8910
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-306.11 - Food Display: Protect food on display using shields, packaging, or other effective means. P |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
- REPEAT VIOLATIONS - Sautee make-unit is not working to hold TCS foods at 41f or less as required.
- The bottom of the walk in cooler is missing cove base.
-Replace the damaged faucet at the 3-comp sink.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Detailed cleaning is needed of backs and crevices of bread pans and underside interior of the ice machine
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Obtain backflow preventers with dual check valves (such as ASSE1052) and install at between faucet and hose OR remove the sprayer from the hose between uses. 3 DAY VERIFICATION REQUIRED. CONFIRM WITH JEREKA PARKER HUNT, 336-404-8910
5-202.14 - Backflow Prevention Device, Design Standard: A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Drain plug is missing at the dumpster. REPLACE.
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
-Detail cleaning needed on the ceiling around the air returns where there is dust build up.
-Detail cleaning needed on floors under equipment throughout and in floor drains.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
-Repair any damaged and worn grout, any cracked/damaged floor tiles, any heavily stained or damaged ceiling tiles, damaged walls/wall corner, holes in walls, etc. Older facility.
-Repair damaged ceiling grid; drooping down in the rear storage area.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Light shield missing in the warewashing area. REPLACE ANY MISSING LIGHT SHIELDS OR INSTALL SHATTERPROOF BULBS.
6-202.11 - Light Bulbs, Protective Shielding: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. |