| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 Demonstration. (Pf)- Four priority risk factor violations and were out of compliance during the inspection, including handwashing, warewashing machine and manual utensil washing and sanitizing, food storage, reheating, and chemical storage and labeling. 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, and the requirements of this Code. The PIC shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of priority items during the current inspection; or (B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. VERIFICATION required within 10 days on 3/9/26 of active managerial control and PIC duties. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- No employee present is a certified food protection manager. The Person-In-Charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P)- Food employee rinsed dishes at 3 compartment sink and did not wash hands before donning gloves. Food employees exited kitchen and reentered without washing hands. Food employee turned off faucet handles of handwashing sink with bare hands.
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:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B);
(D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled equipment or utensils;
(F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw food and working with ready-to-eat food;
(H) Before donning gloves to initiate a task that involves working with food; and
(I) After engaging in other activities that contaminate the hands.
Spanish and English educational material provided and demonstration provided. VERIFICATION on handwashing compliance within 3 days on Monday 3/2/26. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Food employee rinsed 2 bowls in the handwashing sink. Handwashing sinks shall be accessible at all times for employee use and may only be used for handwashing. CDI- Employee educated and bowls taken to 3 compartment sink.
5-202.12 Handwashing Sinks, Installation (C)- Handwashing sink on the cook line registered at a maximum of 83F. Handwashing sinks shall have water that measures at least 100F. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw chicken in metal pans stored above boxes of shrimp in the glass door upright freezer. In freezers, once removed from commercial packaging, store raw animal foods according to final cooking temperatures to prevent cross contamination. CDI- Chicken moved to the bottom of the freezer. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- REPEAT- Chlorine sanitizer in the dish machine measured 0 ppm. Chemical sanitization shall be at the correct concentration, with chlorine 50-200 ppm. CDI- Bucket changed out, machine primed, and it measured 100 ppm.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- The following dishes were soiled with food/greasy/sticker residue: can opener blade, 4 spoons, a fork, 2 plates, hand mixer, robot coupe, 5 bowls, spatula, colander, metal lid, fryer screen, 2 saute pans, 1 pot, and 4 sets of tongs. Food-contact surfaces shall be clean to sight and touch. CDI- All utensils taken to 3 compartment sink to be cleaned.
4-702.11 Before Use After Cleaning (P)- Employee rinsed hand mixer and 2 bowls and did not sanitize them. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI- Employee rewashed utensils and placed them in quat sanitizer in the 3 compartment sink. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding (P)- One pan of meatballs in the steam well did not reheat to 165F within 2 hours (Measured 131-148F). TCS foods shall be reheated to 165F or above within 2 hours. CDI- Meatballs were voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- One spray bottle of unidentified "soap" was not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottle set aside on chemical shelf to be labeled.
7-201.11 Separation - Storage (P)- Spray bottle described in previous violation was stored on the sanitize-side drainboard of the 3 compartment sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI- Bottle moved to chemical shelf. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Majority of spice containers and sauce bottles were not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C)-REPEAT- Two food employees were not wearing hair restraints. 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.
2-303.11 Prohibition - Jewelry (C) Food employee wearing a watch. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical
information jewelry on their arms and hands. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Several dry wiping cloths stored on cutting boards and prep surfaces were soiled with food debris from the previous day. (B) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D).
(C) Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
(D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of food debris and visible soil. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Tongs stored hanging on pizza oven handle and soiled leg of prep table. Knives and cutting boards stored on top of cloths. Ice scoop stored on top of dusty ice machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours. (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety. |
|
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 (C)- REPEAT- Gaskets torn and taped on tandoori station reach in cooler doors. Maintain equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)- Inside of dish machine doors soiled. A warewashing machine shall be cleaned (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used, at least every 24 hours.
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature (Pf)- Wash solution temperature in the dish machine ranged from 95-116F. (B) The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120F. VERIFICATION required within 10 days by Monday 3/9/26. Contact Lauren Pleasants at (336) 462-7783 or pleasaml@forsyth.cc when repaired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- REPEAT- Cleaning needed in the following locations: sides of grill and fryer, front doors and sides and top of pizza oven, low oven door and handle, can opener attachment on prep table, gaskets of 4 door upright freezer, gaskets of 2 door low boy freezer, lid and handle of make unit, top of ice machine, and spray nozzle at the 3 compartment sink. Nonfood-contact surfaces shall be free of dust, dirt, food residue, and debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)- Both dumpsters had doors open. Maintain outdoor waste receptacles closed with tight-fitting lids and doors. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- REPEAT- different item- Wall and floor cleaning needed behind the flat top grill and pizza oven. Maintain physical facilities clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)- Construction supplies, wooden pallets, shelves, and random debris behind the establishment. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |