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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: There was no employee health policy avaliable. Ensure food employees understand when to report illnesses, symptoms and exposure. P CDI: A copy of was provided during the inspection. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events: There were no written procedures for vomit and diarrheal clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf CDI: A copy was provided during the inspection. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 - Handwashing Cleanser, Availability: There was no soap dispenser avaliable at one of the handwashing sink. Provide soap for handwashing at each handsink. Pf
***VERIFICATION REQUIRED BY 02/20/2026. YOU MAY CONTACT LIZ MANNING AT 336209-8005 WHEN YOU ARE READY***
6-301.12 - Hand Drying Provision: No paper towel dispenser avaliable at one of the handwashing sinks. Provide paper towels or approved alternative for hand drying at each handsink. Pf
***VERIFICATION REQUIRED BY 02/20/2026. YOU MAY CONTACT LIZ MANNING AT 336209-8005 WHEN YOU ARE READY***
601.14 - Handwashing Signage: Employee handwashing signage needed at all handwashing sinks. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Drinks stored under the floor under the dry storage rack. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation: The chlorine sanitizer measured above 100ppm. (B) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified by the manufacture. CDI: Sanitizer buckets were remade and measured between 50ppm-100ppm. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 - Sanitizing Solutions, Testing Devices: There were no test strips for the chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided.
***VERIFICATION REQUIRED BY 02/20/2026. YOU MAY CONTACT LIZ MANNING AT 336-209-8005 WHEN YOU ARE READY*** |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity: Replace 3/4 lights out under the hood. The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee. safety is a factor. |
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