| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: A container of cabbage, collard greens, and green beans were reheated in the steamtable at 11:00am according to the PIC and had yet to reach 165F at 3:30pm. Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P CDI: Foods were discarded during the inspection.
REHS ADVISES ESTABLISHMENT REHEATS FOODS ON THE STOVE TOP. FOOD MUST BE REHEATED TO 165F WITHIN 2 HOURS.
DISCONTINUE THE PRACTICE OF REHEATING FOODS ITEMS IN THE STEAMTABLE. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Pans of mac and cheese in the large 2 door reach cooler measured 43F. Maintain TCS foods in cold holding at 41F or less. P CDI: Mac and cheese was moved to the walk in cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Small dishes and a large container of buffalo chicken dip date for March 9th are past the 7 day hold. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P CDI: All containers of buffalo chicken dip were discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: The low boy cooler had an ambient temperature of 51F. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
***VERIFICATION REQUIRED BY 03/28/2026. YOU MAY CONTACT LIZ MANNING AT 336-209-8005 WHEN YOU ARE READY*** |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing: Multiple packs of vaccum sealed salmon were not removed from their reduced oxygen packaging. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. CDI: The tops of the packaging were cut to remove salmon from the ROP environment. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
CONTINUE WORKING ON TRANSITIONAL ITEM LIST
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
2.Flexi glass is needed on the back side of the shelf next to the handwashing sink the kitchen.
4.Tighen escutcheon plates under the handwashing sink.
6. Replace silver spray painted shelving rack or recondition using approved materials (provide invoice/receipt).
10.Clean prep sink legs/ and if rusted resurface or replace
11.Replace food pans with grease build up
14.Re-caulk 3 compartment sink to the wall
17.Replace gasket of the large up right 2 door cooler
18.The small make unit by the office has water build up-repair.
19.Replace gasket and cracked racks of the make unit beside the fryer.
21.Remove and replace rusted 4 well steam table and replace
22.Painted shelves in the reach in freezer-replace or recondition (provide invoice/receipt).
23.Replace bottom gasket on the metro warmer
26.Adjust legs or remove the black stand under 3 door storage unit in the back of the establishment.
28.Replace scored and heavily stained cutting board
39.Repair damaged cabinet door.
42.Re-caulk sink back to the wall.
walk in cooler door is not self closing (replace the gasket) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Cleaning is needed on the gaskets of coolers. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing: Continuing working on transitional item list. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
1.Obtain paper towel dispensers at the handwashing sinks
3.Seal loose FRP back to wall and repair damaged corner guard at the handwashing sink in the kitchen.
7.Fill/patch holes throughout the kitchen and server station
9.Seal cove base/ clean wall edges/ and clean plumbing under the prep sinks.
13.Remove sanitizer unit at the 3 compartment sink, and patch the holes in the wall.
15.Floor cleaning needed under the 3 compartment. If floors cannot be cleaned replace the floor tiles
16.Replace missing floor tile in front of the grease trap and throughout the establishment.
Replace damaged floor tiles throughout the kitchen
27.Clean outside of the AC unit.
29.Replace damage access panel to plumbing behind the 3 door storage cabinet.
30. The walk-in cooler vinyl baseboard is severely damaged. Remove the baseboards and evaluate for damage. Propose a written plan for repairs and/or replacement for the panels of the walk-in cooler within 60 days. Repairs/replacements must meet ANSI-NSF Standard 7 and must be completed prior to/by the end of this transitional permit.
31.Clean ceiling grids and evaluate for replacement
35.Replace missing floor tiles under the handwashing sink server station
40.Patch hole in the wall server station
45.Repaint bathroom |