| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager- REPEAT-C: The was no food protection manager on duty during the inspection. (A) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-REPEAT-P: Raw chicken was stored on a box of hamburger buns and pickle containers in the upright cooler (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. CDI: The PIC discarded the open packs of buns and placed the other buns in the proper storage area. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control-PF: The facility has opted to using TPHC for all former hot holding products. Chicken, chicken wings, chicken sandwiches, and potato wedges exceeded the discarded time that was marked on the product. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (4) The food shall be cooked and served, served at any temperature if ready-to-eat food, or discarded, within 4 hours from the point in time when the food is removed from temperature control. CDI: TPHC was further explained an the items were discarded. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Controlling Pests-REPEAT-C: Rodent droppings were observed in the cabinets throughout indicating pest present. The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises. *increase pest control to prevent an infestation* |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing-REPEAT-C: Several Styrofoam cups and plastic lids were stored in soiled bins at the drink station. (A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- REPEAT-C: The legs and basins are tarnishing/rusting shelves were observed throughout/replace the knob on the Waring oven/the interior of the microwave is rusting/the chemical tower of the 3-compartment sink isn't working/shelves rusting in the upright cooler/the cappuccino machine is broken and leaking onto the floor. Equipment shall be maintained in good repair. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-REPEAT-PF: There were no sanitizer test strips in the facility to test the quaternary sanitizer solution. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR: A verification is required by 5/14/26. Contact Victoria Murphy at (336)703-3814 or murphyvl@forsyth.cc if you have any questions, comments, or concerns prior to the verification. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces-REPEAT-C: Cleaning is needed to/on the following: inside the microwave, inside the Waring convection oven, gaskets, shelves, inside make-unit, inside fryer, and on the outer surfaces of equipment. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair-C: A leak was observed at the prep sink. A plumbing system shall be maintained in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles-C: The door of the dumpster was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- REPEAT- Replace missing baseboard along wall near reach in cooler./seal the holes in the walls throughout/reattach handwashing sink to the wall in the restroom/reseal gap in the wall where the FRP meets the corner guard. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions- REPEAT-C: Cleaning is needed to/on the floors, walls, and base boards throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter-REPEAT-C: Remove all of the unused equipment in the facility (fryer, flat top, make-unit, burn roller) The premises shall be free of items unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. |