| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf - Priority and Priority foundation items observed from previous and current inspection - PIC must maintain managerial control by preventing these P/Pf (Foodborne Illness Risk Factors and Public Health Interventions) items during routine operation - will verify within 10 days - contact Kenneth Michaud at 336-641-3566 or kmichaud@guilfordcountync.gov when complete. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
0 pts - 2-401.11 - Eating, Drinking, or Using Tobacco: Employee personal drink stored above food preparation surface on meat prep sink and 2 containers of employee food stored above ready to eat food containers in walk in cooler - Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination - CDI - drink and food containers moved to bottom shelving below any food contact/prep areas. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
0 pts - 2-301.14 - When to Wash - P - Observed manager turn off faucet handles with bare hands before retrieving paper towels from dispenser - employees must use paper towel or other approved method to turn off faucet handles of handsinks without re-contaminating hands - CDI - manager rewashed hands using paper towel to turn faucet handles. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
5-205.11 - Using a Handwashing Sink - Pf - Repeat - Handsink in scullery area blocked by cart - Must maintain access to handsinks during hours of operation - will require verification visit within 10 days as volume of soiled dishes prevented cart from being moved during inspection - contact Kenneth Michaud at 336-641-3566 or kmichaud@guilfordcountync.gov when complete.
6-301.14 - Handwashing Signage: Missing employee handwashing sign in women's restroom - sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P - Packages of ready-to-eat smoked sausage stored below raw pork shoulder in walk in cooler; open bags of sugar and seasonings open in dry storage/cake area - Food shall be protected from cross contamination by separation during storage, preparation, holding, and display - CDI - manager moved sausage to ready-to-eat shelving across cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf - Majority of pans, utensils, can opener, cabbage chopper contained food debris while stored in clean utensil shelving - equipment, food contact surfaces, and utensils shall be clean to sight and touch - will require verification in 10 days due to volume of dishes needing to be rewashed and sanitized - contact Kenneth Michaud at 336-641-3566 or kmichaud@guilfordcountync.gov when complete.
4-602. 12 (B) - Cooking and Baking Equipment: Significant debris present inside microwave - the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - P - Sanitizer in bucket located in rear read 0 ppm of chlorine solution - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize - CDI - manager remade sanitizer which read 200 ppm of chlorine solution. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Cooling P - Containers of cooked green beans stored in walk in cooler read 45 deg F in center of product and was prepared yesterday - quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F; Raw pork read 46 and 50 deg F while prepared yesterday - must cool from ambient temperature to 41 or less within 40 hours - CDI - green beans and raw pork loin were discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Pf - Although disclaimer is posted on wall under menu board describing raw animal product with disclaimer, no asterisk or method to identify on menu which items are applicable is present - REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote - will require verification visit within 10 days - contact Kenneth Michaud at 336-641-3566 or kmichaud@guilfordcountync.gov when complete. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 - Common Name - Pf - Buckets of sanitizer were not labeled with working name such as "Sanitizer" - label working containers of chemical with common name - CDI - employee relabeled all sanitizer buckets.
7-204.11 - Sanitizers, Criteria - P - 2 sanitizer buckets read well over 400 ppm of chlorine solution - Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia) - CDI - employee remade sanitizer which read 100 ppm of chlorine solution. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods - Pf - Raw pork loin and cooked green beans stored tighly while cooling and not allowing the heat to escape to meet the cooling parameters - 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 - CDI - items discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
0 pts - 6-501.111 - Controlling Pests - observed one dead beetle in front of ice machine - keep the premises free of insects, rodents, and other pests. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 - Prohibition: Most employees in food preparation/handling areas wore watches and jewelry - Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
0 pts - 3-304.12 - In-Use Utensils, Between-Use Storage: Single use utensils for customers were stored in containers that contained debris build-up - 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. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Significant amount of food pans were stacked incorrectly while still wet - air dry equipment and utensils after cleaning and sanitizing - try cross stacking or separate pans to alleviate air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
0 pts - 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - 2 large stacks of single use cups/bowls stored outside of sleeves - Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
0 pts - 4-501.11 - Good Repair and Proper Adjustment - Repeat - Repair or replace peeling and rusting storage racks and rack clips in reach in cooler units, replace torn door gasket on front reach in coolers; replace chipped and worn cutting boards on assembly line. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Repeat - Detailed cleaning needed in nooks and crannies of equipment, tops of equipment/ovens, under lips of counters/shelving. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
0 pts - 6-501.18 - Cleaning of Plumbing Fixtures: Clean underside of urinal in men's restroom - maintain clean handwashing sinks, toilets and urinals in the facility. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
0 pts - 5-501.111 - Areas, Enclosures, and Receptacles, Good Repair: Dumpster lid damaged - Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair - manager stated company is scheduled to replace dumpster lid within a week. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
0 pts - 6-501.11 - Repairing: Replace cracked/damaged floor tiles in rear of kitchen - 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 |
No
|
No |
0 pts - 4-301.14 - Ventilation Hood Systems, Adequacy: Ensure hood is on and at maximum flow when char grill is used to prevent accumulation of grease laden vapors from collcting on walls, ceiling, and equipment - Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. |