| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
REPEAT. 2-103.11 The person in charge was unable to demonstrate knowledge of the foodborne illness symptoms, and did not have an employee health policy or vomit and diarrhea clean up plan. The PERSON IN CHARGE shall ensure that: (P) Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required. Pf
CDI: Provided the documents.
(-1 Point) |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 PIC did not have an employee health policy and could not list any of the symptoms of foodborne illness they would exclude employees for. 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 thisknowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for
preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Pf (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; Pf
CDI: Provided an employee health policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 No written vomit and diarrhea clean-up plan. 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
CDI: Provided a vomit and diarrhea clean-up plan. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Observed an employee drop a glove on the ground, pick it up, throw the glove away, and then put on new gloves without washing their hands first. 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 (H) Before donning gloves to initiate a task that involves working with FOOD. P
CDI: Employee rewashed their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT. 3-302.11 Observed raw shrimp on top of ready-to-eat shrimp in the reach-in cooler. (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (b) Cooked READY-TO-EAT FOOD, P
CDI: PIC moved the ready to eat food.
(-1.5 Points) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
REPEAT. 4-501.114 Observed quat sanitizer in the three compartment sink with a concentration of 0 PPM. PIC stated she made the sanitizer by dispensing half of the sanitizing solution and then added water to finish filling the sink. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, P
CDI: PIC remade and retested the sanitizer. Education was provided.
(-1.5 Points) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT. 3-501.16 Temped raw steak, pork, beef, and chicken above 41 degrees in the Avantco unit. The Avantco unit had an ambient temperature of 44 degrees. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At (41 F) or less. P
VR: A 3-day verification visit is required to confirm the chef drawers and Avantco unit have been repaired.
(-1.5 Points) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT. 3-501.17 Observed TCS items with the day of the week stickers but no date. (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TOEAT, 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
CDI: PIC added the date to all TCS items.
(-1.5 Points) |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 No thin probe thermometer. (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
VR: A 10-day verification visit is required to confirm a thin-probe thermometer has been purchased. Text a picture of the receipt to Madeleine Greeson at (336) 937-3023 within 10 days.
(-0.5 Points) |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT. 2-402.11 Observed an employee without a hat or hair net working with food. (A) Except as provided in (B) of this section, 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. C |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT. 4-501.11 Replace the torn gasket on the upright reach-in and the make unit. Equipment shall be maintained in good repair. C |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Clean the gaskets of all reach-in equipment. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. C |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11
- Replace the burned out lights in the walk-in cooler
- Replace the burned out light at the range hood
PHYSICAL FACILITIES shall be maintained in good repair. C |