| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 - Assignment: PIC shall be present during all hours of operation. Pf
- No person in charge (PIC) upon arrival of inspection. Corrected during inspection (CDI), the team leader was called and arrived 20 minutes later. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
- No certified food protection manager present during the current inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
- Observed no paper towel at 2 hand sinks and no soap at 1 hand sink. CDI, the soap and paper towel provided at the hand sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
-3-comp sink: Observed the sanitizer vat that has clean utensil soaking in it with no sanitizer present. CDI - the sanitizing vat refiled with chlorine sanitizer mixed to 50 ppm, clean dishes resanitized |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
- Observed dish detergent stored next to the clean dish, and the soap spilled on the clean dish rack. CDI - the clean utensils were rewashed, and dish detergent was removed from clean dishes.
- Observed cleaning solutions stored on the table above the shelf that stored bottles of beverages. CDI - the cleaner solution restored in the chemical designated area.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
- Observed Tum (medicine) and first aid kit stored in the employee restroom. CDI - the first aid kit and Tum restored out side the restroom. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
- No thin probe food thermometer available during the current inspection. Verification due by 6/21/26 |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
- Observed a container of cinnamon and a container of sugar with no label. Repeat. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Food Preparation (C) During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Observed that the beverage mix on the prep table that next to the handsink with no adequate separation (less than 18") or barrier from contamination when preparing beverage and using the handsink at the same time in this area. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
- All of the food handlers have no hair restraints. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
- Observed clean utensils in a drying rack stored on the drainboard of the sink vat side that contain dirty dishes, and there is no control of wash flow from dirty dishes and clean dishes storage that prevents contamination between the clean dishes and dirty dishes. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches
above the floor.
- Observed self-service area: stacks of cups stored without adequate means of protection when exposed to public service. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C). 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. .
- Observed Kenmore chest freezer with no ANSI seal to indicate the equipment is commercial grade. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf
- No sanitizer test strip available during the current inspection. Verification due by 6/21/26 |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
- No backflow prevention at the water hose connected to the faucet at the beverage prep sink located near the hot well.Verification due by 6/14/26. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C)
- Employee restroom with no self-closing door, and the door opens directly to the operation dry goods storage area. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C)
- Observed dry goods supplies stored with no adequate separation from personal items. The employee designated area will be needed. |