| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT No Certified Food Protection Manager on site. A CFPM should be on site at all hours of operation.
2-102.12(A) Certified Food Protection Manager (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. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
Rear handwashing sink missing soap. Always provide soap at all handwashing sinks to promote proper handwashing.
REPEAT 6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
CDI- Soap added by employee
Front handwashing sink missing a handwashing sign. Keep a sign posted to remind employees to wash their hands
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
CDI- Sign given to PIC at conclusion of inspection. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
Per PIC, chicken wings are partially cooked and held at fryer at room temp and finished to order. No written procedure for this method. Discontinue this method immediately. Wings must be cooked fully and cooled to 41F or below or held hot at 135F or above without written approval for noncontinuous cooking.
3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be: (E-F) (E) Cooled according to the time and temperature parameters specified for cooked TIME /TEMPERATURE CONTROL FOR SAFETY FOOD under 3-501.14(A) if not either hot held as specified under 3-501.16(A), served immediately, or held using time as a public health control as specified under §3-501.19 after complete cooking; P and (F) Prepared and stored according to written procedures that: (1) Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf (2) Are maintained in the FOOD ESTABLISHMENT and are available to the REGULATORY AUTHORITY upon request; Pf
CDI- Wings being held at fryer cooked to 175F-180F and to be held hot at 135F or above. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Cooked rice holding in right side of cooler drawer at temps above 41F. Hold TCS foods at 41F or below.
REPEAT 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
CDI- Voluntary discarded by employee. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Three spray bottles of chemicals/cleaners missing labels. Label all chemicals so they are easily identifiable.
REPEAT 7-102.11 - Common Name: Label working containers of chemical with common name. Pf
CDI- Name added by PIC |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Bags of french fries being stored on bottom shelf of prep table. Box of fries is marked "Keep frozen at 0F or colder". Do not store fries this way; keep frozen until use.
3-501.11 - Frozen Food: Stored frozen FOODS shall be maintained frozen. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
No thin probe thermometer on site. Obtain a thin probe thermometer for measuring food temperatures. EHS to verify compliance within 10 days. Melissa Gentle 336.962.0376 mgentle@guilfordcountync.gov
4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf |
|
40
|
0
|
Personal cleanliness |
Yes |
Yes
|
No |
REPEAT Food handling employee missing hair restraint. Wear a hair restraint when handling exposed food, equipment and utensils to prevent cross contamination.
2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
CDI- Employee left for the day |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
REPEAT Plastic containers for tossing wings in sauce being stored, open, next to handwashing sink. Store in a different location or install a larger splash guard. Do not store utensils/equipment in this area to prevent contamination with splashes during handwashing.
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repair or replace torn gasket at reach in freezer, make unit and cooler drawer. Recaulk hand sink splash guards and at 3 comp sink where mold is accumulating or silicone is missing. Chest freezer, as stated on back, is to be used for packaged products only; do not use this unit for unpackaged products. Racks rusting in walk in cooler; replace as needed. Remove cardboard from prep table shelves so they can be easily cleaned. Replace any damaged fryer baskets.
REPEAT 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
ASSE 1052 or ASSE 1024 backflow prevention device needed at hose at prep area that has a spray nozzle attachment. EHS to verify compliance within 3 days. Melissa Gentle 336.962.0376 mgentle@guilfordcountync.gov
REPEAT 5-202.14 - Backflow Prevention Device, Design Standard: A backflow or back siphonage prevention device installed on a water supply system shall meet ASSE standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. P |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Additional cleaning needed of urinal and toilet in mens restroom.
6-501.18 - Cleaning of Plumbing Fixtures: Maintain clean handwashing sinks, toilets and urinals in the facility. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT Replace any cracked tiles on kitchen floors.
6-501.11 - Repairing: 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.
REPEAT Detailed cleaning on FRP walls throughout especially where there is food splatter. Additional cleaning needed of floor drains throughout especially under 3 comp sink area.
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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Employee drinks and cell phone being stored on prep table. Ensure employee food/drinks and other personal items are stored below and away from any restaurant product to prevent cross contamination.
REPEAT 6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |