| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (E) Person-In-Charge Duties (Pf): REHSI asked PIC if temperatures were taken of deliveries upon arrival and PIC stated that temperatures are not being taken. (E) Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations and periodically evaluating foods upon their receipt |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): Establishment provided a plan that did not include information on different types of surfaces to be cleaned. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
CDI - REHSI provided a complete copy of the procedures to the PIC |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Shellstock, Maintaining Identification (Pf)- REPEAT Most shellstock tags were labeled with the last date sold, but were not in chronological order, only organized by month. (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under B of this section, by: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under B of this section.
CDI- Tags were reorganized in chronological order and dates were added to those that were missing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Chicken breast stored over beef sausage in the walk in cooler. Cubed steak stored over whole steak in the beef self service case. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - Sausage and cubed steak was relocated to a different shelf by the PIC. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- REPEAT Quat sanitizer at the three compartment sink and spray hose measured 150 PPM. According to manufacturer's label, quat sanitizer shall measure between 200-400 ppm.
VERIFICATION REQUIRED to verify that sanitizer has been adjusted to measure at least 200 PPM by WEDNESDAY 2/11/2026. Please contact Carter Bowles before or on this date for verification. (336) 843-5620 bowlesfm@forsyth.cc
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Cubing machine stored clean had food residue present in the blades. Cutting board near the pork grinder soiled with blood residue. Equipment food contact surfaces and utensils shall be clean to sight and touch.
CDI - All items were moved to the warewashing area to be cleaned. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT: Rust on rolling carts. Paint legs of grinder. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): REPEAT Cleaning needed in bases of bunkers and in lower cabinets under the meat case. (C) Nonfood-contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair (C): REPEAT Leak in the drainage pipe under the rinse vat of the 3 compartment sink. Rinse vat will not hold water due to stopper not closing properly. A plumbing system shall be maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): REPEAT Additional cleaning needed under carts and shelving in the walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.(Moved to zero points due to significant improvements)
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Floor of the walk in freezer is starting to become rough and not easily cleanable. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Antislip floor coverings may be used for safety reasons. |