| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
1 point: Handwashing sink nearest the dishwashing area did not have handsoap available. CDI: Employee supplied handsoap from a nearby store and placed it at the handwashing sink. 6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
0 points: The meat saw, last used Wednesday, was not clean and had some food residue on it. This item will need to be cleaned by May 5th, 2026. Please contact Summer Curry at Guilford County Health Department so a visit can be made to look at this item. 336-451-7338. 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 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
1.5 points: Empanadas were held in the hot hold cabinet at 113F - 120F and placed in there at 12pm upon opening. (CDI) Empanads were reheated to 165F and then placed back in the hot hold cabinet. All other items in the hot hold cabinet were above 135F. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
1.5 points: Date marking is not present on items that were prepared more than 24 hours prior. This is required to be corrected by May 5th, 2026. Please contact Summer Curry with Guilford County Health Department at 336-451-7338. 3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
1 point: Chlorine sanitizer was mixed up by PIC at 200 ppm >. When mixing chlorine sanitizer make sure the concentration is between 50 ppm and 100 ppm. CDI: REHS showed PIC the correct range to have chlorine sanitizer and it was then tested at 100 ppm. 7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). P |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
1 point: REPEAT: Sugar and flour unlabeled in bulk containers. Labels are on the shelves but not on the individual bulk bins. 3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
0 points: A case of sauce bottles were in their original container stored on the floor. Bring this case of bottles up off the floor at least 6". 4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
0 points: The ice machine is not operational right now. PIC stated they are trying to get this repaired. (REPEAT; Two other pieces of equipment are in the facility and are not operatonal: The Avantco unit and one other ice machine. Replace, repair, relocate, or remove these non working items. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
There are four light bulbs out in the hood; replace these bulbs.
Replace the gaskets on the chest freezer units.
Repair the shelf that is weighted down above the 3 compartment sink; it is coming out of the wall. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
0.5 points: Facility is using chlorine as sanitizer; there are no test strips at the facility to test this; REHS left a few days worth of strips with PIC; PIC will need to purchase some strips to test chlorine sanitizer. 4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
1 points: REPEAT: Some deep cleaning needs to be done in the facility with ALL equipment: Clean the sides, inside bottoms, and outsides of ALL equipment. Clean the outsides of the bulk flour and sugar containers. Clean the shelving in the walk in cooler. Food contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
Clean the ceiling vents in the bathroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
0 points: Clean the outside of the grease receptable. 5-501.116 - Cleaning Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles.
Side door to dumpster open.
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
Several cases of empty juice containers and other garbage were located around the dumpster.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
1 point: REPEAT. Clean all floors throughout (under equipment, in the walk in cooler, under the three compartment sink) 6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |