| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-P: An employee was observed turning off the faucet with his bare hands after washing. 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 and: (I) After engaging in other activities that contaminate the hands. CDI: After education was given, the PIC washed hands using the proper procedure. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding-P: The following items measured at temperatures above 41 F: (make-unit) queso (48 F), pasta (48 F), sweet potato fries (48 F), diced tomatoes (43 F), spinach (47 F), shredded mozzarella (48 F). TCS food shall be maintained at temperature of 41 F and below. CDI: The make-unit ambient measured at 49 F. All items in the unit for 4 hours or more were discarded. All other items were placed in the walk-in cooler to cool to 41 F. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition-REPEAT-P: The following items exceeded the 7-day date-marking: black bean burgers (3/15), turkey burnt ends (3/18), root vegetables (3/12), potatoes (3/12). (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), except time that the product is frozen. CDI: Education was given, and all items were discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage-P: Two jugs of bleach were stored over bottles of condiments in the dry storage area. CDI: The PIC rearranged items in the proper storage order. *the seals of all items were intact* |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment-PF: The make-unit was on capable of reaching an ambient temperature of 49 F. 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. VR: A verification is required by 3/20/26. Contact Victoria Murphy at (336)703-3814 or murphyvl@forsyth.cc if you have any questions, comments, or concerns prior to the visit. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing-C: The wrapping papers were being soiled with food debris on the cook line. (A) Except as specified in (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles hall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Replace rusting wheel castors on equipment. Equipment shall be maintained in good repair. *different violation from previous inspections* |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces-REPEAT-C: Cleaning is needed to/on the following: gaskets in all refrigeration, the base of the upright coolers, walk-in cooler shelves, sandwich press, inside ovens, and on the outer surfaces of equipment. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair-REPEAT-C: A leak was observed at the 3-compartment sink faucet. A plumbing systems shall be maintained in good repair. *different violation from previous inspection* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions-REPEAT-C: Cleaning is needed to/on floors under equipment,walls, and floor drains throughout the facility. Physical facilities be cleaned as often as necessary to keep them clean. |