| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 MANUAL AND MECHANICAL WAREWASHING EQUIPMENT, CHEMICAL SANITIZATION - TEMPERATURE, PH, CONCENTRATION AND HARDNESS (P)
A CHEMICAL SANITIZER USED IN A SANITIZING SOLUTION FOR A MANUAL OR MECHANICAL OPERATION AT CONTACT TIMES SPECIFIED UNDER
4-703.11 SHALL MEET THE CRITERIA SPECIFIED UNDER 7-204.11.
Chlorine sanitizer in the dishwasher measured at 0 ppm, indicating the unit is not effectively sanitizing. The establishment must discontinue use of the dishwasher and utilize the 3-compartment sink for manual warewashing until the unit is repaired. The 3-compartment sink is equipped with a quaternary ammonium (quat) sanitizer dispenser, and the sanitizer concentration was measured at 200 ppm, which is within the acceptable range. Manager is required to have the dishwasher repaired or provide an update to EHS no later than 04/03/2026. Updates may be submitted via email at vpatton@cumberlandcountync.gov
. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 READY-TO-EAT TIME / TEMPERATURE CONTROL FOR SAFETY FOOD, DISPOSITION (P)
FOOD SHALL BE DISCARDED WHEN IT IS INAPPROPRIATELY MARKED WITH A DATE OR DAY THAT EXCEEDS A TEMPERATURE AND TIME COMBINATION AS SPECIFIED IN 3-501.17(A).
Observed a container of cottage cheese stored past the expiration date of 1-26-2026 in the reach-in cooler.
Manager discarded the container of cottage cheese. CDI. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 COMMON NAME - WORKING CONTAINERS (PF)
WORKING CONTAINERS USED FOR STORING CHEMICALS SUCH AS CLEANERS AND SANITIZERS SHALL BE CLEARLY IDENTIFIED WITH THE COMMON NAME OF THE CHEMICAL.
Observed an unlabeled chemical container in the kitchen, and chemical spray bottle in the chemical closet in kitchen. Observed a mislabeled chemical spray bottle; the chemical solution was blue in color, but labeled as sanitizer.
Manager labeled the chemical container sanitizer; and discarded the chemical solutions stored in both chemical spray bottles. CDI. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 TEMPERATURE MEASURING DEVICES - FUNCTIONALITY (C)
COLD OR HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE DESIGNED TO INCLUDE AND SHALL BE EQUIPPED WITH AT LEAST ONE INTEGRAL OR PERMANENTLY AFFIXED TEMPERATURE MEASURING DEVICE THAT IS LOCATED TO ALLOW EASY VIEWING OF THE DEVICE'S TEMPERATURE DISPLAY.
Observed the external thermometer on the reach-in cooler intermittently displaying an accurate internal temperature reading along with an error message. EHS verified the internal temperature using a calibrated thermometer, which confirmed the accuracy of the displayed temperature. However, due to the presence of the error message and inconsistent display, EHS recommends providing a reliable internal thermometer as a backup to ensure continuous and accurate temperature monitoring. *0 POINTS TAKEN* |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 CONTROLLING PESTS (PF)
THE PREMISES SHALL BE MAINTAINED FREE OF INSECTS, RODENTS, AND OTHER PESTS.
Observed a live roach in the dishwasher area, indicating potential pest activity. Manager confirmed that routine pest control service is conducted monthly and stated that pest control will be contacted to address the issue. Manager is required to provide EHS with a pest control service report upon completion of service, no later than 04/10/2026. EHS contact email is vpatton@cumberlandcountync.gov. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 WIPING CLOTHS, USE LIMITATIONS (C)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
(chlorine sanitizer shall measure between 50ppm-200ppm).
Observed a wet wiping cloths left out in the counter and prep cart near the cook line.
Manager put the wet wiping cloths in sanitizer. CDI. |
|
47
|
1
|
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)
EQUIPMENT SHALL BE MAINTAINED IN A STATE OF GOOD REPAIR AND CONDITION.
Observed rust build-up on some shelving in the dry storage area. Observed damaged handle on reach-in cooler door. *REPEAT*
4-202.15 CAN OPENERS.
CUTTING OR PIERCING PARTS OF CANOPENERS SHALL BE READILY REMOVABLE FOR CLEANING AND FOR REPLACEMENT.
The can opener currently in use is not approved because it is a one-piece unit that cannot be disassembled. According to FDA Food Code 4-202.15 (Food-Contact Surfaces: Cleanability), can openers mounted on prep tables must be designed with a cotter pin or equivalent secure mounting mechanism and be easily disassembled by hand to allow for thorough cleaning and sanitizing. EHS provided Manager with a photo of an approved can opener model suitable for mounting on prep tables that meets these requirements (via email). *REPEAT* |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 MANUAL WAREWASHING EQUIPMENT, WASH SOLUTION TEMPERATURE (PF)
THE TEMPERATURE OF THE WASH SOLUTION IN MANUAL WAREWASHING EQUIPMENT SHALL BE MAINTAINED AT LEAST 110F.
Observed active dishwashing water solution measuring at 98F.
Manager drained the dishwater solution. CDI. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 NONFOOD CONTACT SURFACES (C)
NONFOOD-CONTACT SURFACES OF EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUES.
Observed heavy dust build-up on the internal vent in the reach-in cooler. *REPEAT* |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (C)
PHYSICAL FACILITIES SHALL BE MAINTAINED IN GOOD REPAIR.
Observed wall damage (chipped paint) in the dry storage area. Observed damaged wall corners (transitional strips) throughout the kitchen. *REPEAT*
6-501.12 CLEANING, FREQUENCY AND RESTRICTIONS (C)
PHYSICAL FACILITIES SHALL BE CLEANED AS OFTEN AS NECESSARY TO KEEP THEM CLEAN.
Observed dust build-up in the ceiling and on the ceiling vents throughout the kitchen. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 INTENSITY - LIGHTING (C)
THE LIGHT INTENSITY SHALL BE AT LEAST 50 FOOT CANDLES AT A SURFACE WHERE A FOOD EMPLOYEE IS WORKING WITH FOOD OR WORKING WITH UTENSILS OR EQUIPMENT. THE LIGHT INTENSITY SHALL BE AT LEAST 10 FOOT CANDLES AT ABOVE THE FLOOR, IN WALK-IN REFRIGERATION UNITS AND DRY FOOD STORAGE AREAS AND IN OTHER AREAS AND ROOMS DURING PERIODS OF CLEANING.
Lighting was measured with a calibrated light meter. Lighting was measured between 20Fc-42Fc foot-candles in the kitchen where employees work with food, utensils, and equipment. *REPEAT* |