| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) Certified Food Safety Manager (C) Person-in-charge (PIC) during the inspection could not provide proof of Food Safety Manager certification through an accredited program. A person with a food safety manager certification shall be onsite during all operating hours. Provide as required. |
|
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) Observed mashed potatoes (118F) and gravy (117F) in the hot hold well. It didn't appear to be turned on. TCS food shall be held hot at 135F or greater. CDI-by voluntary disposal of food |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed all items in the prep cooler holding between 65 and 80F. TCS food shall be held cold at 41F or less. CDI-all items in the reach-in were disposed of and the top items were placed in within the hours and will be discarded after 4 hours. A follow up visit will be made next week. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Observed that the prep cooler is unable to maintain proper cold holding temperatures. This is the only cooler is the prep area. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. A verification visit will be made on August 10th, 2025. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed sugar bins not readily identified with a common name such as flour, salt, spices and sugar. Must be labeled with a common name as required. Correct as required. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11(A) Good Repair and Proper Adjustment-Equipment (C) Observed handle to the chest freezer and prep cooler flip top handle missing and water pooling in the bottom of the prep cooler. Components of equipment shall be kept in good repair. The prep cooler is unable to maintain proper cold holding temperatures. Replace/repair as required.
4-501.12 Cutting Surfaces (C) Observed cutting boards badly scratched and scored and can no longer be effectively cleaned and sanitized. Resurface/replaced as required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) Observed buildup to the hood vents, cooler handles, microwave, the handsink, and dry goods containers. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15(B) System maintained in good repair (C) Observed the 3 compartment sink faucet leaking water faucet handle broken. Also, observed prep sink piping leaking. The plumbing system including its fixtures shall be maintained in good repair. Correct as needed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12(A) Cleaning, Frequency and Restrictions (C) Observed floors soiled with heavy grease buildup around the cookline area and debris under and around other equipment. Also, splatter on the walls around the cookline area and beside the three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) Observed loose floor tiles beside the prep sink and cracked floor tiles in front of the fryers. Also, observed wall paneling falling behind reach-in coolers. The wood around the exit door of the kitchen needs to be painted/sealed. Physical facilities shall be maintained in good repair. Repair in accordance to the 2021 NC food code as required. |