|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Employee setting up sink at the 3 compartment sink, did not change gloves and wash their hands before preparing chicken. Food employees must wash hands after engaging in activities that contaminate the hands. P CDI: REHS intervened and employee wash their hands and apply a new pair of gloves on.
MAKE SURE TO CHANGE GLOVES AND WASH HANDS WHEN CHANGING FROM DIFFERENT TASKS. EXAMPLE CLEANING, SWEEPING, TAKING TRASH OUT, DEALING OR TOUCHING ANYTHING AT THE 3 COMPARTMENT SINK, BEFORE YOU CAN GO BACK TO ENGAGING WITH ANY FOOD PREP. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation:(REPEAT) A tray of raw burgers were stored above a tray of cook chicken wings in the drawer grill cooler. In the walk in cooler 2 packs of hot dogs were stored on packaged raw beef. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI: Stacking order was corrected during the inspection. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: One box of chicken was stored on the floor in the walk in cooler. Three boxes of product were stored on the floor in the walk in freezer. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: A pair of tongs were stored on the ansul system under the hood. Two knives were stored tightly between the make unit and the prep table. 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. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.116 - Warewashing Equipment, Determining Chemical Sanitizer Concentration: (REPEAT): There were no quat test strips avaliable during the inspection .Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf
***VERIFICATION REQUIRED BY 03/16/2026 FOR QUAT SANTIIZER TEST STRIPS. YOU MAY CONTACT LIZ MANNING AT 336-209-8005 WHEN YOU ARE READY*** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 - Drying Mops: (REPEAT) Mop heads stored in the can wash. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|