| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration (PF)- REPEAT- Multiple foodborne illness risk factor violations observed during inspection, including chemical storage, date marking, cold holding, refrigeration temperature capacity, food-contact surface cleanliness, shellstock tag labeling, package integrity, maintaining handwashing sinks, raw animal food storage. The person in charge shall demonstrate knowledge about food safety and the prevention of foodborne illnesses. VERIFICATION REQUIRED on PIC duties within 10 days on 6/14/26. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Handwashing Sinks, Installation (C)- At the handwashing sink across from the fryers, the hot water only trickles and does not reach 100F. Each handwashing sink shall be supplied with 100F degree water.
6-301.12 Hand Drying Provision (Pf)- The handwashing sink by the fryers did not have paper towels available. Each handwashing sink shall be provided with disposable towels or an approved hand-drying device. CDI- Paper towel dispenser refilled. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf)- Two dented cans stored on the can rack. Food packaging has be in good condition, intact and protect the food inside. CDI- Cans were moved to office. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-203.12 Shellstock, Maintaining Identification. (Pf) - Oyster tags were not labeled with the last date sold and were not stored in chronological order. (A) Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. (B) The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under B of this section, by: (1) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under B of this section. VERIFICATION REQUIRED within 10 days 6/14/26 on proper record keeping of shellstock tags going forward. Contact REHS Lauren Pleasants at (336) 462-7783 when oysters are sold and dated if before the 10 days are up. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- REPEAT with improvement-kept at half credit- In the drawer cooler, raw chicken, raw steak, and raw chorizo were stored above raw vegetables. Use the following storage order to prevent cross contamination: Ready-to-eat foods; Raw intact meats, raw seafood, and raw eggs; Raw comminuted (ground) meats such as chorizo and ground beef; Raw poultry. CDI- Foods were rearranged in proper storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Can opener blade, mixer bowl, 4 knives, and slicer were stored soiled. Food-contact surfaces shall be clean to sight and touch. CDI- Items cleaned during inspection. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P)- REPEAT with improvement- Rice cooled from 120-96F in 75 minutes and did not meet time and temperature cooling criteria. Cool foods from 135-70F within 2 hours, and from 135-41F within a total of 6 hours. Cool foods from ambient temperature to 41F within 4 hours. CDI- Foil covers removed from containers and rice stirred frequently in an ice water bath. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Salsa and pico de gallo in the make unit measured 46F. TCS foods shall be 41F or below. CDI- They were placed in an ice bath and measured 43F after 30 min. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Majority of foods in the walk in cooler were following a 10 day date marking system when a 7 day date marking system is required. The foods were all within the 7 day holding period, just labeled for 10 days. Foods were being date marked with the second day marked as day 1. The foods included shredded beef, cooked cactus, cooked potatoes, beans, to name a few. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- All foods were correctly dated to indicate 7 days from the day of preparation. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation - Storage (P)-REPEAT- Aerosol canister of Windex stored on a shelf with single-service articles and above chip containers. Store poisonous and toxic chemicals separate from food, clean utensils, clean linens, and single-service and single-use articles. CDI- Canister moved to low shelf. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)- Make unit is not working and foods are being held on ice in the top. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. VERIFICATION REQUIRED on repair of equipment within 10 days on 6/14/26. Contact Lauren Pleasants at (336) 462-7783 when repaired.
3-501.15 Cooling Methods (Pf)- REPEAT- Rice was cooling in an ice water bath but the containers were covered tightly with foil, and did not meet time and temperature cooling criteria. TCS foods shall be cooled using one or more of the following methods: shallow pans, thin portions, containers that facilitate heat transfer (metal), stirring foods frequently in an ice water bath, using rapid cooling equipment, or other effective methods. Leave food containers uncovered during the cooling process. CDI- Rice was uncovered and stirred frequently. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- REPEAT- Wiping cloths stored in sanitizer that included surface cleaner, and it measured 0 ppm chlorine. (B) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution. Only use bleach for sanitizer used on food-contact surfaces. |
|
42
|
0
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables (C)- REPEAT with improvement- Avocados were cut and still had stickers on them. Remove stickers when washing fruits and vegetables. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Knife stored in side of make unit lid. Store in-use utensils in a clean, dry location, on a surface sanitized every 4 hours as required for utensils, in food with handles out, or in water that measures 135F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- REPEAT with improvement- kept at 0 pts- Soda machine on the left dispenses soda with ice bin lid open. Soda machine on the right is not working properly and a repair has been called in. Remove film from small prep table by the make unit. Equipment shall be maintained in good repair.
4-202.11 Food-Contact Surfaces - Cleanability (Pf)- Molcajete bowls are used and have direct contact with food. Multi-use food-contact surfaces shall be free of cracks, pits, inclusions, and similar imperfections that make them no longer smooth and easily cleanable. CDI- Education provided in regards to using foil or metal bowls as liners. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
6-302.11 Toilet Tissue, Availability (Pf)- Second stall in the women's restroom had no toilet paper. Each toilet shall be provided with toilet paper. CDI- Dispenser refilled. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles (C)- Grease receptacle heavily soiled with grease and food debris, and is leaking onto the ground. (B) Soiled receptacles and waste handling units for refuse,
recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Floor and edges of can wash are no longer smooth. Some toilet seats loose in restrooms. Metal strip is hanging loose on the wall behind the stove. Physical facilities shall be maintained in good repair. |