|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. Provide a person in charge who is a CFPM and is on-site at all times during operation. Repeat. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-202.12; Core; When hot water knob was turned on at both kitchen and bathroom sinks, no hot water came out. Only cold water was available...Hot water of at least 100F shall be provided at handsinks. Provide hot water of at least 100F at handsinks. This is a repeat item that has been on inspections since 2021. Repeat. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17; Priority Foundation; Nothing in the facility had a date mark on it.- refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations- CDI: Items were marked with the date opened. Repeat. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core - Domestic Frigidaire upright freezer and Idylis chest freezer do not meet ANSI/NSF certification. Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. Remove this unapproved equipment from facility and replace with ANSI/NSF certified equipment. Repeat.
4-501.11; Core - Establishment's food was on rusty shelving in walk-in cooler and Make Line/Reach in at front of store not working. Food service equipment shall be kept in good repair. Repeat. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-301.12; Core; Establishment only has a 2-compartment sink for warewashing, and no approval has been granted by the NCDHHS for its use. Before a 2-compartment sink is used, the permit holder shall have its use approved and utensils are to be washed, rinsed and sanitized according to State approval. CDI: REHS provided form to fill out for variance. Repeat. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13; Core; Observed soiled interiors and exteriors of kitchen handsink cabinet, refrigerated make line top (corners, cracks), grill sides, laminate and metal shelves in food prep area and interiors and exteriors of counter cabinets and drawers under self-serve beverage dispensing equipment. Nonfood contact surfaces shall be maintained clean. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Floors and walls under/behind equipment need cleaning. Including walk in. Physical facilities shall be maintained clean. Repeat. |
|