| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food employees must was hands when switching between working with raw food and working with ready to eat foods. P
-Employee handled raw meat with gloved hands, removed gloves, and tried to continue working. Ensure that hands are washed when gloves are changed.
CDI: Had employee wash their hands and educated them on proper processes. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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
Multiple TCS foods were found to be out of temperature. TCS foods out of temp held on ice were cooked mushrooms 55F, Cooked Peppers 56F and Cooked onions 55F. Recommend filling ice pan higher with ice and water so that surrounding edges of other pans are in contact with cooling element.
CDI: Education provided and items moved to a refrigeration unit to cool down. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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
-REPEAT. Multiple pans of pot pie filing and rice were cooling in the WIC with tightly covered lids. Ensure that pens are vented and active stirring is used to allow hot air to escape and allow for food to cool quickly.
CDI: Pants were vented and separated to cool more quickly. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
-Some containers of seasonings and other ingredients were not labeled. Ensure spices and ahrd to identify ingredients are labeled so that food can be easily identified. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests.
-Flies seen in multiple areas of the kitchen. Contact a pest control company to reduce pest population. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
-Multiple wiping cloths seen on counters. Ensure that wiping cloths are in sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
-Cups and containers without handles were being used as scops for ingredients. Ensure scoops or utensils with handles are used so that they can be stored appropriately to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
-REPEAT. Replace rusted shelving in refrigeration units where needed.
-Replace burntout light bulbs under hood vents systems.
-Install a PVC wrap and PVC jacket over the condensation and refrigeration lines of the WIC and WIF.
-Replace torn gaskets in lowboy coolers and other refrigeration units as needed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
-Test strips for both quat and chlorine were expired at time of inspection. Replace with up to date test strips so that test strips are as accurate as possible. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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.
Detailed cleaning needed of the following:
-REPEAT. The sides and gaskets on equipment
-REPEAT. Shelves throughout, including walk-in's
-REPEAT. Interiors of refrigeration units and hot holding units
-REPEAT. Fronts, sides of cooking in equipment
-Remove cardboard as a shelf liner as it is not smooth and easily cleanable. Recommend using a mylar plastic sheet.
-Clean standing water out of the bottom of refrigerators. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P
-Spray hose hangs too low at dish machine. Replace spray hose so that it hangs at least 1 inch above the flood rim of the drainage basin. This requires a 3 day fix. REHS will return 9/28/2025 to verify repair has been made. Contact Pantho Tsali at (336)-451-9684 or ptsali@guilfordcountync.gov once repair has been made. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
-REPEAT. Dumpster pad needs debris/trash removal. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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.
-Regrout between floor tiles where grouting is low.
-Dust ceiling vents.
-Cleaning needed in side storage room.
-Replace missing wall tiles in kitchen. |