| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
No one with a certified food protection manager certificate is present during the inspection. 2-102.12 - Certified Food Protection Manager: (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. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
Yes |
PIC was unaware of the location of the employee health policy, the PIC was given a copy of the employee health policy. CDI 2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees understand when to report illnesses, symptoms and exposure. P |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
PIC was unaware of the location of the vomit and diarrhea clean up plan, the PIC was given a copy of the vomit and diarrhea clean up plan. CDI 2-501.11 Clean-up of Vomiting and Diarrheal Events.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 |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Two of the hand sinks had hand sanitizer instead of hand soap, it was replaced with hand soap by the PIC. CDI 6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
The hand sink in the dish area was missing paper towels. The PIC replaced the paper towels. CDI 6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Raw proteins stored over cooked wings in cold holding drawers. Corrected during inspection by rearranging cooler storage.
3-302.11 (A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display from:
(b) Cooked READY-TO-EAT FOOD, P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
The sanitizer mixed at the 3 compartment sink tested significantly above 400ppm. Verification within 3 days that the sanitizer dispenser has been corrected so that the concentration reads between 200-400ppm. All dishes must be washed at the dish machine or sanitizer must be hand mixed and tested at the 3 compartment sink. Call Katherine Doyle at 336-314-9046 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
Observed some items in the kitchen such as a ladle with debris. 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 |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
The glass door coke cooler is not holding temperature at or below 41F, milk was voluntarily discarded by the PIC. Until the unit is repaired do not hold any TCS products in the cooler.
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
No |
Many items in the walk in cooler and other refrigeration were missing a date mark. The PIC added a date mark to the items that had been prepared yesterday and items that he was unsure of the preparation date were voluntarily discarded.
3-501.17 (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
No thermometer available at the time of the inspection, purchase a thin probe food thermometer. Verification within 10 days call Katherine Doyle at 336-314-9046 4-302.12 - Food Temperature: Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Pf |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Multiple items being used as scoops that do not have a handle. The PIC removed the sauce containers. 3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
The single door prep unit has a significant amount of the standing water at the bottom, repair or replace the unit so there is not standing water. Remove any equipment that is not in use. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Floor at entryway of walk in is beginning to get loose, appears to be from deliveries banging into floor. Facility has gotten ramps to help with this issue but the ramps were not in place during the inspection they were pushed to the sides of the walk in cooler doors.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
Plastic mandolins do not appear to be NSF approved and not easily cleanable.
4-205.10 Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Additional cleaning needed on the sides of equipment, and shelves. 4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Employee restrooms need to be cleaned.
6-501.18 PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Dumpster is missing its drain plug. Replace the missing drain plug
5-501.114 Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. |