| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): No paper towels were available at back kitchen handwashing sink or at handwashing sink in employee restroom. Each handwashing sink shall be provided with individual, disposable towels or an alternate hand-drying option. CDI: Paper towels were restocked at all sinks.
6-301.11 Handwashing Cleanser, Availability (Pf): No hand soap was available at back kitchen handwashing sink or at handwashing sink in employee restroom. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI: Soap was restocked at all sinks. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P; C): In walk-in cooler, boxes of unwashed produce on shelves being stored above containers of ready-to-eat sauces. In bottom of center make unit, portions of raw pork being stored above container of ready-to-eat sauce. Food shall be protected from cross-contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food and by separating fruits and vegetables before they are washed from ready-to-eat food. CDI: Raw meat moved to bottom shelf of make unit. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E) (4) Equipment Food-Contact Surfaces and Utensils - Frequency (C): Thorough cleaning needed to remove black buildup present along ice machine side walls and at shield inside ice machine. Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 (A) Cooling (P): In walk-in cooler, two containers of cooked egg rolls cooling since previous day measured 43-44 F. Cooked Time/Temperature Control for Safety (TCS) food shall be cooled within 2 hours from 135 F to 70 F and within a total of 6 hours from 135 F to 41 F or less. CDI: Food voluntarily discarded. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) (REPEAT): Cooked egg rolls in walk-in cooler had been cooling in deep plastic pans with tight lids. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: Cooked TCS foods that still measured above 41 F after more than 6 hours of cooling (see above) were voluntarily discarded. Advised PIC to cool TCS foods with lids removed. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 (A, B, D) Controlling Pests (C): Live roaches present at back wall above 3-compartment sink. The premises shall be maintained free of insects and other pests. The presence of insects and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting incoming shipments of food and supplies, routinely inspecting the premises for evidence of pests, and eliminating harborage conditions.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C): Remove dead flies and other insects present at upper shelving inside employee restroom and underneath shelving in dry storage room. Dead or trapped insects and other pests shall be removed from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Two food employees working on cook line were not wearing hair restraints at time of inspection. Food employees shall wear hair restraints such as hats or hair nets and clothing that covers body hair that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A, F) In-Use Utensils, Between-Use Storage (C): At both rice cookers at front of kitchen, rice scoops being stored on top of closed rice cookers contacting equipment. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container, or in a container of water if the water is maintained at a temperature of at least 135 F and the container is cleaned at least once every 4 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) (REPEAT): Cleaning needed on the outside of equipment throughout kitchen, including dish machine and equipment not currently in use at back of kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P): No air gap present at spray arm at 3-compartment sink (spray arm falling below top of sink basin). An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). VERIFICATION REQUIRED: REHS shall return on 04/17/2026 to verify that air gap is present at 3-compartment sink between spray arm and top of sink basin. Please contact REHS Chad Lawson at (336) 462-7770 or at lawsonca@forsyth.cc once repairs are complete. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C): Repair women's restroom door that is not fully self-closing. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) (REPEAT): Repair hole in wall outside door to men's restroom. Repair hole in wall above 3-compartment sink. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) (REPEAT): Wall cleaning needed throughout back of kitchen around sinks and around entrance to dry storage room. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 (A) Maintaining Premises, Unnecessary Items and Litter (C): Remove cooler units on make line that are no longer planned for use in kitchen. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 (B) Designation - Dressing Areas and Lockers (C): Employee food being stored above food for use in kitchen in walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employees' possessions.
6-303.11 Intensity - Lighting (C) (REPEAT with improvements): Lighting in public restrooms measured 10-16 foot candles. Lighting along cook line in kitchen measured 30-35 foot candles. The light 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 where employee safety is a factor. Light intensity shall be at least 20 foot candles in toilet rooms at a distance of 30 inches (75 cm) above the floor. (Left at 0.5 points due to lighting improvements made since previous inspection.) |