| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Person in charge shall have active managerial control. Facility had several Priority or Priority Foundation items today and Repeats of these. These are items which can lead to foodborne illness if not in control.
*GRADECARDS SHALL REMAIN POSTED PER G.S. 130A-249 IN EXACT LOCATION AS PLACED BY INSPECTOR AND WHERE VISIBLE TO PUBLIC UPON ENTRY. CALL FOR A RE-INSPECTION WHEN READY AND ONE WILL BE PERFORMED WITHIN 15 DAYS OF REQUEST. OTHERWISE, ONLY THE ITEM (#49) WILL BE CHECKED DURING NEXT VISIT. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
Yes |
No |
2-103.11 (M) Person in Charge-Duties - PF: Employees must be informed about the 5 symptoms and 5 illnesses which can lead to the spread of foodborne illness and must be reported to management. REPEAT. A policy was provided today. Suggest making this part of the hiring packet and also keeping one posted. |
| 4 |
1 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Employee drinks must be in covered containers and stored below or away from all food prep / storage areas, clean utensils, clean equipment, single service items, wait stations, etc. Noted an uncovered drink on table next to prep refrig and a drink over food packets at wait station. Corrected by moving. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
No |
No |
No |
2-301.12 Cleaning Procedure - P: Employees were not able to do the proper handwash procedure because no paper towels were provided at sink. SEE #8. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
Yes |
6-301.12 Hand Drying Provision - PF: Hand sinks shall always be stocked with paper towels. Both kitchen hand sinks and both restrooms were out of paper towels. Air dryers also were not working in restrooms. Paper towels arrived by end of inspection.
6-301.13 Handwashing Aids and Devices, Use Restrictions - C: Hand soap at mop sink downstairs needs to be removed. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P, C: Store all raw foods away from ready to eat, pre-cooked or ready to eat foods. Noted cooked chicken down in prep sink beside raw chicken, raw chicken over cooked pork and cooked chicken in reach-in cooler and shell eggs next to cheese in top of prep refrig. Corrected by moving. REPEAT.
Keep all food covered unless during times of constant use or cooling. Noted a sugar / salt bin in dry storage uncovered. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces shall be clean to sight and touch. Noted food debris on a knife at wait station. Corrected by cleaning. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Potentially hazardous food shall be hot held at 135F or higher. Noted items on buffet ranging from 92 - 111F. Corrected by disposal. For dry items such as fried foods or chicken legs, facility must use time marking which requires having a procedure (sample was provided today) and following the procedure. Please be aware that all foods that are time marked shall be disposed of at the end of the 4 hr period and cannot be saved. If facility wishes not to dispose of foods, then must find a method to keep foods at 135F or higher (deeper pans, covers or cooking to order). |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Opened containers of milk and cooked products must be date marked with the date opened or prepared. Noted opened undated milk in wait station refrig and undated cooked pork from yesterday. Corrected by disposing milk and dating pork.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Items required to be date marked shall only be held for 7 days (if 41F or less) OR for only 4 days if 42 - 45F. Unlabeled milk at wait station had a manufacturer's date of 10/18/18. Corrected by voluntary disposal. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-204.11 Sanitizers, Criteria-Chemicals - P: Quat ammonia sanitizer shall not exceed 400 ppm. Noted a spray bottle of sanitizer filled straight from the concentrate and not diluted. Corrected by disposal. Suggested filling sanitizer bottles straight from the dispenser at 3 comp sink instead of mixing it onsite.
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: Sanitizer bottle referenced above also had bleach written on the handle. Do not place quat ammonia in a container that formerly held bleach and vice versa due to potential reactions. Corrected by disposing of bottle.
7.202.11 Restriction-Presence and Use - PF: Noted a household flying insect spray. Facility shall only use products approved for use in restaurants by the NC Dept of Ag. Instructed manager to refrain from use until it can be determined whether product is approved or only use outside (as reported is being done). |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Cooling Methods - PF: When cooling food, use shallow layers, ice baths / paddles, leave vented and stir frequently. Also, rely on metal containers instead of plastic ones which trap heat. Noted gravy cooling in plastic pans (still at 160F) and chicken cooling in a stock pot in a deep layer. Corrected by moving to ice. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
Yes |
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: All items uneasy to identify must be labeled once removed from original container. Noted a sugar and salt bin with faded labels. Corrected by labeling. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-306.11 Food Display-Preventing Contamination by Consumers - P: Keep all items at buffet well under the sneeze guards. Corrected by moving a bowl of onions that was a little too close to customers. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14 Wiping Cloths, Use Limitation - C: Keep all linens in sanitizer buckets once wet. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store all utensils including bags of clean linens at least 6" off floor. Noted one bag of linens on floor. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Keep to go boxes inverted.
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Do not reuse single use containers. Noted mushrooms in a strawberry container. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Replace torn gaskets and repair loose vent on back of line prep refrig. Address water build-up in bottom of other prep refrig (only banana pudding in top of unit today). Reach-in cooler shelves need to be repainted. Noted that salad bar doors are not staying closed without tape; also, unit has sharp and rusted metal trim at bottom. Repair or remove broken cabinet door beneath ice machine. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
Yes |
No |
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Wash water at 3 comp sink must be at least 110F. Temped at 93F. Do batch dishwashing and only fill as needed. Corrected by draining out. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean mixer thoroughly, gaskets on units and freezer. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
Yes |
5-205.13 Scheduling Inspection and Service for a Water System Device - PF: Water filters must be changed out in accordance with manufacturer's instructions. Noted the one in cabinet under the tea maker dated for 2017. INSPECTOR WILL VERIFY IN 10 DAYS. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C: All unused items around dumpster must be removed by 11/21/18 to complete transitional permit. Please note that facility was already given an extra 30 days to complete this item. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.16 Drying Mops - C: Mops must be hung to dry with handles upward out of mop buckets / mop basins. Hooks are needed for hanging mops over mop sink.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Address any loose ceiling tiles. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-303.11 Intensity-Lighting - C: Lighting over flat tops in hoods must be increased to 50 ft candles by 11/21/18 to complete transitional permit. Please note that facility was already given an extra 30 days to complete this item.
6-202.11 Light Bulbs, Protective Shielding - C: Light in Delfield refrig must be either replaced with a shatterproof one or have a shield placed over it by 11/21/18 to complete transitional permit. Please note that facility was already given an extra 30 days to complete this item.
Reinstall light shield over light above prep refrig.
6-305.11 Designation-Dressing Areas and Lockers - C: Keep all employee items stored below or away from all food prep / storage areas, clean utensils, clean equipment, single service items, etc. Noted a purse on top of a dry goods bin and a sweater hanging on dry goods shelf. |