| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf PIC must ensure employees properly wash their hands , cool food correctly, hot/cold hold food correctly and sanitize food contact surfaces correctly. See items below for more details on observations during this inspection. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P Make sure employees do not use cloth towels to wipe their hands on instead of changing gloves and washing hands as required. CDI - talked with manager who addressed with employee and had them remove gloves and wash hands. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 - Parasite Destruction: Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Pf No information on the raw shrimp and raw tilapia that is used for the ceviche was provided to document that it has undergone parasite destruction as required. EHS must either revisit on 12/01/25 to verify this information or establishment may email information to mmcguire@guilfordcountync.gov. If no information is provided, these items must be removed from the menu until approved source can be verified. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Found raw chorizo was found over raw fish in the one door reach-in refrigerator, raw beef over ready-to-eat foods in the bottom of larger prep unit and raw oysters stored over ready-to-eat food in the 2-door reach-in refrigerator. CDI - the oysters were discarded voluntarily and the other items were reorganized correctly.
3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P Found cooked chicken wings cooling on the raw chicken prep sink. Do not place cooked food on this sink, it is only to be used for raw poultry. CDI - the chicken wings were taken off of the sheet pans and placed into another container and then placed in the walk-in refrigerator. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 - Ambient cooling of cut tomatoes - must cool from room temperature to below 41°F within 4 hours. Found a large, deep container of diced tomatoes in the walk-in refrigerator that had been cut more than 4 hours prior still at 50°F. CDI - the tomatoes were discarded. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
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 Found cooked potatoes sitting without temperature control in a pan above the grill at 89°F - CDI the potatoes were voluntarily discarded. Also found a pan of cooked onions under a heat lamp by the chips and salsa that was holding at 100°F that was also discarded voluntarily. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Found multiple items out of temperature on this inspection that were cold holding such as the cooked potatoes on ice, items in the top of the prep refrigerator (pico de gallo, cut tomatoes, shredded cheese, lettuce and sprouts), guacamole in the bottom of the prep refrigerator, and octopus in the 2-door refrigerator. CDI - more ice was added to the potatoes since they had only been out of refrigeration for less than an hour. The items in the prep refrigerator top were replaced with fresh items and the sprouts were discarded voluntarily. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
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 Found multiple items throughout the kitchen that were either not date marked as required or the date mark was past the allowed 7 days. CDI - items were either discarded or if made less than 7 days ago, EHS allowed them to be dated on this inspection. However, in the future any items not dated or dated incorrectly will have to be discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. P Found unapproved disinfectant in the wiping towels buckets. CDI - the buckets were emptied, rinsed and refilled with approved chlorine sanitizer. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf Found items cooling in deep, tightly covered containers in the walk-in refrigerator including the diced tomatoes that had to be discarded. CDI - had cooling items uncovered or placed in thin layers on sheet pans during the inspection. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Found raw fish, and raw meat thawing incorrectly in standing water of prep sinks. CDI - had items either placed back under refrigeration or placed under running water as required (showed employees how to use a bucket in the prep sink to fill with water and then have a small stream of water flowing as required with ice to keep temperature below 70°F) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-203.11 - Molluscan Shellfish, Original Container: Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Found a container of shucked oysters without any identification in the 2-door reach-in refrigerator. CDI - the container was discarded during the inspection. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed a few flies on this inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found food stored on the floor of the walk-in freezer. Cannot cover containers of chips with trash bags
6-404.11 - Segregation and Location: Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. Pf Found multiple dented cans in the dry storage room. CDI - cans were removed and discarded voluntarily. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Found multiple wiping cloths left sitting out on prep surfaces instead of being stored in approved sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found a scoop handle down in a container of sugar and an unapproved plastic pan being used to scoop rice. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. Found plastic tubs being stacked wet after washing. Make sure to air dry completely before stacking. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
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. Must store single service cups in an approved dispenser or keep in plastic sleeves to prevent contamination. Found to-go containers not stored inverted or in approved container in the storage room . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 - Characteristics: Food contact surfaces shall be made of safe materials. P Cannot use the large copper pot to make any menu items. Must be removed from the kitchen.
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. The Cuisinart, household type immersion blender and the ice cream chest freezer are not commercial and must be removed from the establishment . If used only by employees for personal use, may store separately from establishment utensils and equipment. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Need a drain plug in one of the dumpsters.
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. One of the dumpster has damaged lids that are no longer tight fitting. Need to have the lids repaired or have the dumpster replaced. |