| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Two employees washed hands prior to handling gloves/food then turned off the faucets without using a barrier. One employee touched face then clean bowls while plating food for service. One employee touched face then clean plates. Employees handling soiled dishes to load into dish machine then handling clean plates without first washing hands. Hands shall be washed when contaminated. CDI: Manager notified and employees instructed how/when to properly wash hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): The hand sink by the dish machine was blocked by a cart multiple times throughout the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Food employee moved the cart.
6-301.12 Hand Drying Provision (Pf): The handwashing sink by the dishmachine was missing paper towels during the inspection. Each handwashing sink shall be provided with: (A) Individual, disposable towels; or other approved means to dry hands. CDI: Housekeeping supplied paper towels for sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Fully cooked sausage was stored below raw pork in zippered bag in walk in freezer. Bag of veggie sausage patties stored in contact with raw sausage box in walk in cooler. Food shall be protected from cross contamination during storage, preparation, holding and display by storing foods in order of final cook temperatures. CDI: The person in charge (PIC) changed the stacking order of the foods in the walk in freezer and moved the sausage patties from the cooler to the freezer. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): The following was soiled: can opener blade, 5 plate holders, 2 small glass dishes, several weighted spoons, pan in walk in cooler, measuring cups, 2 scoops behind sweeps, 1 spatula, and 1 spoon. Utensils shall be clean to sight and touch. CDI: All soiled items placed at three comp sink to be washed.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C, P): There was soil buildup on the inside of the ice machine. Ice machines shall be cleaned at a frequency to prevent the accumulation of soil or mold. Increase cleaning frequency.// Employee used thermometer for taking temperature of okra without first cleaning/sanitizing thermometer. Equipment food contact surfaces and utensils shall be cleaned: before using or storing a food temperature measuring device. CDI: Manager educated and thermometer cleaned. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): The club sandwiches for lunch service were sitting on top of pans at the steam table and holding at 88F. Time/temperature for safety foods shall be maintained at 135F or above during hot holding. CDI: Sandwiches were moved to be cooled until requested by a resident. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Milk in the 2-door upright cooler was not date marked. A ready-to-eat, time/temperature control for safety food shall be discarded if it: (1) Exceeds the temperature and time combination specified in 3-501.17(A), except time that the product is frozen; (2) Is in a container or PACKAGE that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). CDI: PIC added 6/30 to milk. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): The portioned tomatoes and lettuce to be used for hamburger toppings were tightly wrapped in the top of the make unit after preparation (43F), shredded cheese placed in reach in cooler after using for preparation was tightly wrapped in plastic wrap (46F), and turkey used for sandwiches was placed to cool in the top of the make unit (52F). After returning to foods at end of inspection, foods had not reached proper cooling temperature of 41F and below. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI: Ingredients were either discarded after lunch service or moved to walk in freezer to cool below 41F. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests: There was a live butterfly moth in the kitchen area. The premises shall be maintained free of insects and other pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Liquid dripping from the bottom of the cooling fan in the walk in cooler onto an opened box of raw bacon, sausage patties and polish sausage. Food may not be stored:(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; or
(I) Under other sources of contamination. CDI: Boxes moved to walk in freezer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): Handles to scoops laying in cornmeal and sugar. In-use utensils shall be stored with handles upright out of ingredient. |
|
47
|
0.50
|
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): Bottom oven is broken, one door cooler by office is not working, the fire sprinkler attached to the ceiling walk in freezer panel is leaking, and liquid is dripping from the cooling fan in walk in cooler and freezer. Equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Due to excess moisture coming from walk in freezer, microbial growth has accumulated on shelving of walk in cooler. Nonfood contact surfaces of equipment shall be clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Maintain a plumbing system in good repair: REPEAT: Leak at hot water faucet at three comp sink. Leak from plumbing at top of dishmachine. Plumbing shall be maintained in good repair.
5-202.14 Backflow Prevention Device, Design Standard (P): A shut-off valve has been added to the faucet at the mopsink. This can cause continuous pressure to flow against the installed backflow preventer rated for atmospheric pressure to fail. The connection leading to the chemical tower is protected by the chemical's built-in ASSE 1055, but the opposite side of the splitter has an open-ended hose and leaves the potable water supply vulnerable to contamination. Facility needs to install a vacuum breaker between the open-ended hose and the end of the splitter valve and ensure the hose stays open-ended during times of non-use. Verification of installation required 7/6/25. Can text photo of installation to 336-462-7776. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 Surface Characteristics - Indoor Areas (C): Ice accumulating on the floor and wall of the walk in cooler where the unit connects to the walk in freezer. Coved base cracking in in walk in freezer by door. Except as specified in (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and
(3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
6-501.12 Cleaning, Frequency and Restrictions (C) Cleaning needed in walk in cooler floor, dusty vents in main kitchen area, ceiling from splatter in main kitchen. Floors, walls and ceilings shall be maintained clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Light not working in kitchen by beverage station. Repair. |