| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
No one at onset of inspection is a CFPM and priority items were observed.
2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by:
(A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Pf or
(B) Being a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; Pf
Corrected during inspection by addressing priority items as they were observed. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No one at onset of inspection was a CFPM.
2-102.12 (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. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
No vomit/diarrheal event cleanup plan found during inspection.
2-501.11 A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf
Corrected during inspection by providing with copy. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
Employee food stored in reach in cooler over facility food.
2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
No evidence of handwashing at onset of inspection, ensure staff is washing hands at a frequency needed to prevent contamination.
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES P
Corrected during inspection through education and handwashing. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Multiple utensils observed with old date marking stickers, these pans must be changed and fully washed, rinsed, and sanitized between uses.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving to warewashing to be properly cleaned. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Sausage is being placed in a make unit to cool. From time of reheat to time checked, it would not have reached 70F in the initial 2 hours. Per PIC, this is not the procedure the facility uses.
3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57C (135F) to 21C (70F); P and
(2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
Corrected during inspection through voluntary discard. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Sausage placed in make unit to cool raised the temperature of the surrounding TCS foods.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection by removing hot product and placing off temperature TCS items into cooling equipment to reach 41F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Multiple items observed missing date markings or improperly date marked.
3-501.18 (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A),
(2) Is in a container or PACKAGE that does not bear a date or day; P or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).P
Corrected during inspection through voluntary discard.
Products are being date marked for longer than 7 days, some observed up to 12 days.
3-501.17 (B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; P
Corrected during inspection through voluntary discard. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Facility cooling sausage in make unit. A make unit is not adequate cooling equipment.
3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(3) Using rapid cooling EQUIPMENT; Pf
Corrected during inspection through voluntary discard. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
Yes
|
Yes |
Facility missing its thin probe food thermometer.
4-302.12 (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 such as MEAT patties and FISH filets. Pf
Verification required by 3/28/26. Contact Taylor Weavil at (336) 580-8266 when correction is made. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Do not store bottled drinks on floor, place on dunnage rack with others.
3-305.11 (A) FOOD shall be protected from contamination by storing the FOOD:
(3) At least 15 cm (6 inches) above the floor. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
Employees were not wearing proper hair restraints at onset of inspection.
2-402.11 (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, 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; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
Corrected during inspection by putting on hairnets. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Wiping cloth bucket tested 0ppm and multiple wet wiping cloths observed on countertops and sinks.
3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Cutting boards that are stained or have deep indentions need to be resurfaced or replaced.
4-501.12 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Some cleaning needed in interiors of make unit.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Any equipment or items that are no longer used need to be removed from facility to allow for better organization and drying space.
6-501.114 The PREMISES shall be free of:
(A) 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 |
No
|
No |
Do not store personal items on top of drinks or other products for facility.
6-501.110 (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. |