| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
1 point: REPEAT: Multiple priority violations marked out and no one present with a certified food protection manager certification. 2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf . |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
1 point :(REPEAT) No valid food protection manager at food establishment. Person in charge must have a valid food protection manager certificate. 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. 2-102.12(A) Certified Food Protection Manager |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
1 point: No hot water at handwashing sink. Lever had to be turned on to turn hot water on. (CDI) Temperature of hot water was 103 after flipping hot water on. 5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks.
Empty plastic container in handwashing sink. CDI: Container removed and spoke to employees about only using handwashing sink for handwashing. 5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
3 points: REPEAT: Chlorine Sanitizer in wiping cloth bucket was correct at 100ppm, however there was no sanitizer in the three compartment sink. Test strip registered at 0 ppm. CDI: Employee drained existing compartment and then mixed chlorine sanitizer in 3 compartment sink and it registered at 100ppm. 4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P
A few pans were unclean with food residue. CDI: Pans placed in the wash compartment of the three compartment sink.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
0.5 points: REPEAT: Neither employees preparing food were wearing hair coverings. 2-402.11 - Effectiveness: Neither employees has on hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
0 points: Several items are stacked wet.
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
0 points: Sanitizer in the three compartment sink had quite a bit of food debris in it; After testing this compartment, REHS found out there was no sanitizer in this compartment, only water and a few dishes. 4-501.18 - Warewashing Equipment, Clean Solutions: Keep the wash, rinse, and sanitize solutions clean.
Wash water temperature was temped at 79F. Water drained and fresh wash water temped at 120F. (CDI)
4-501.19 - Manual Warewashing Equipment, Wash Solution Temperature: During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Pf |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
Yes |
No
|
No |
0.5 points: When entering the unit, the hot water was turned off and not available at the handwashing sink nor the three compartment sink. CDI: Employee had to turn lever on at handwashing sink in order to dispense hot water. Hot water should be available at all times. 5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
1 point: Leak at three compartment sink; When turning on the water, it sprays against the back of the three compartment sink. This violation requires a return visit and is required to be repaired within three days. Please contact Summer Curry with Guilford County Health Department at 336-451-7338 when this is repaired. This is required to be repaired by Monday, March 9th, 2026. 5-205.15 - System Maintained in Good Repair: A plumbing systems shall be repaired according to law. P |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
1 point: There is large plastic gray trash can of what appears to be food residue wired to the wooden building next to the mobile food unit. This is required to be removed and taken to the commissary in agreement with the mobile food unit. This violation is required to be corrected within 10 days, by March 16th, 2026. Please contact Summer Curry at Guilford County Health Department at 336-451-7338 when this is removed and corrected. 5-402.14 - Removing Mobile Food Establishment Wastes: Sewage and other liquid wastes shall be removed from a mobile food service unit at an approved waste servicing area in such a way that a public health hazard or nuisance is not created. Pf |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
0.5 points: There is a large plastic trash can wired to the side of the building next to the mobile food unit that appears to be holding food residue, grease, etc. It is a very warm day today and more of these days are on the horizon. This is something that is required to be dumped at the commissary that has an agreement with the mobile food unit. 5-501.13 - Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect- and rodent-resistant, leak-proof, and nonabsorbent.
This container of food residue is an attractant for insects, rodents, flies, etc. Remove it and its contents.
5-501.15 - Outside Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
0.5 points: Personal drink at handwashing sink and personal drink in the reach in cooler over foods that are to be served to the public. 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. |