| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf): Violations observed during the inspection: Cold holding, hot holding, food separation, Time as a public health control. The person in charge shall ensure that: (I) Employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees and routine monitoring of food temperatures; (P) Written procedures and plans, where specified by this Code and as developed by the food establishment, are maintained and implemented as required; (F) Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented
CDI - REHSI addressed all violations during the inspection |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): Person-in-charge at the beginning of the inspection does not possess Certified Food Protection Manager Certification. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-accredited program. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf): Employee observed washing their hands in the three compartment sink. Food Employees must wash hands in a handwashing sink.
CDI - REHSI provided education and the employee washed his hands at the handwashing sink |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Upon arrival, crates were blocking the rear hand sink. Maintain access to handsinks.
CDI - Crates were moved
6-301.12 Hand Drying Provision (Pf): Upon arrival, there were no paper towels at the rear hand sink. Provide paper towels or approved alternative for hand drying at each handsink.
CDI - PIC provided paper towels to the hand sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Raw beef that had been packaged at a grocery store was stored in the chest freezer with pizzas, hot pockets, sliders, and other items. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display.
CDI - PIC stated that these items are the gas station employees. REHSI stated that only food related to the establishment shall be stored in the permitted area and employees of the establishment may store their food in the permitted area if it is marked appropriately. PIC removed these items from the permitted area |
|
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): Pizza at the hot shelf measured 123F to 127F. Maintain TCS foods in hot holding at 135F or above.
CDI - PIC voluntarily discarded the pizzas. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Two open containers of ranch and one open container of bleu cheese dressing stored on dry storage shelf. Maintain TCS foods in cold holding at 41F or less.
CDI - PIC voluntarily discarded the items. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19 Time as a Public Health Control (P): Establishment is holding pizzas and wings on time and could not provide the written procedures. The items were not marked with a discard time. The food is unmarked in containers or marked to exceed a 4 hour limit shall be discarded.
VERIFICATION that the establishment has obtained written TPHC procedures for the wings and pizzas REQUIRED BY 06/22/2026. Contact Carter Bowles for verification. 336-843-5620 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P): Sanitizer stored in empty windex bottle. A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food.
CDI - PIC obtained a new spray bottle to put new sanitizer in. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Food Temperature Measuring Devices (Pf): A thermometer could not be provided at the time of inspection. (B) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods.
CDI - PIC found the thermometer while going over the report |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Two spray bottles of water for the pizzas did not bear a label. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C): REPEAT Employee working with food had a bracelet on. Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Effectiveness - Hair Restraints (C): REPEAT Both employees preparing food at the time of the inspection did not have a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) (REPEAT): No markings on Kenmore pizza freezer indicate that unit is ANSI accredited. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Two door upright cooler and large ice machine does not operate. Equipment shall be maintained in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C): All vats and drainboards of the three compartment sink is soiled and in need of cleaning. Warewashing vats shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and at least every 24 hours. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C): Additional cleaning needed in the bottom of the pizza make unit. Upright freezer has tape on both sides of the door that needs to be removed. Nonfood contact surface shall be clean to site and touch. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) Maintain a plumbing system in good repair (C): At the right prep sink: leak from the base of the faucet, leak from the cold water handle. A plumbing system shall be maintained in good repair. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C): Trash can in the employee restroom did not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
6-501.18 Cleaning of Plumbing Fixtures (C): Toilet and sink in the employees restroom in need of cleaning. Maintain clean handwashing sinks, toilets and urinals in the facility. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C): Both doors on the dumpster were observed open at the time of the inspection. Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Dumpster enclosure with lots of debris present (buckets, pallets, wood). A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): REPEAT Additional cleaning needed throughout the establishment, on shelving, under equipment, etc. Physical facilities shall be maintained clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Remove two coor upright and large ice machine. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C): REPEAT Lighting underneath hood at pizza TurboChef oven measured 40-45 foot candles with lights turned on. Lighting intensity shall be at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment. |