| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Employee observed handling food and utensils without washing hands.
2-301.14 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 P
Corrected during inspection through education and having employee wash hands. Food voluntarily discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Sausage reheated prior in service was left in ambient air. Observed temperature of 76F.
3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P or
(2) At 5C (41F) or less. P
Corrected during inspection through voluntary discard. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Opened bag of RTE sausage needs a date marking when opened, may be held for up to seven days.
3-501.17 (B) Except as specified in (E) - (G) of this section, 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 specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf
Corrected during inspection by date marking product. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
Apples need to be wrapped prior to being set out for guests.
3-306.11 FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. P
Corrected during inspection by moving to kitchen to be washed and wrapped. |
|
40
|
0
|
Personal cleanliness |
Yes |
No
|
No |
Food employees need hair restraints at all times of working in kitchen.
2-402.11 (A) 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.
Corrected during inspection by donning hat. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
No
|
No |
Apples must be washed and stickers removed before wrapping and serving to guests.
3-302.15 (A) Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
Corrected during inspection by taking apples back to be washed and wrapped. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
Single use aluminum pans observed above 3 compartment sink.
4-502.13 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
Corrected during inspection through voluntary discard. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Sanitizer dispenser is not holding vacuum and not dispensing quat. Facility has bleach sanitizer to use in interim.
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
Sewage backs up in floor drain when sinks are run.
5-402.13 SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. P
Permit suspended. Contact Taylor Weavil at (336) 580-8266 when repair is made to reopen kitchen. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Replace broken ceiling tile in kitchen.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
Floors need additional cleaning around warewashing area.6-501.12
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |