| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (P) (Pf) Observed PIC not implementing active managerial control practices during inspection. Food safety risk factors not controlled include food contact surfaces: cleaned & sanitized, proper cold holding, toxic substances properly identified stored, & used, and proper cooling methods. The person in charge must demonstrate knowledge of food safety. VR- Food employees should receive food safety training by 04/16/2026 2PM. Send proof of food safety training with employee names and dates to shvaughn.ross@chathamcountync.gov for verifications. VERIFICATION REQUIRED. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Observed no food employee with a certified food protection certification. Obtain certification. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed QAC sanitizer bucket weak and not measuring on test strips. Sanitizer must be maintained. CDI-PIC remade sanitizer to 400PPM. Also observed warewash machine chemical sanitizer weak and not measuring on test strip. CDI-establishment will utilize three compartment sink to properly wash, rinse, and sanitize until warewash machine is repaired. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed multiple pans of chicken with ambient temp 43-66F for less than 4 hours. CDI-PIC was able to move food items to walk-in freezer for cool. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P) Observed cleaning supplies stored with clean equipment on dry utensil shelf and stored on soda boxes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service or single-use articles. CDI- There was no evidence of contamination and chemicals were relocated. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed multiple containers of food covered while in the cooling process and in deep containers while in the cooling process. Cooked TCS food shall cool from 135F to 70F within 2 hours and from 135F to 41F within a total of six hours. CDI-PIC was able to cool foods properly within the correct parameters by uncovering foods, placing foods in ice baths, and moving foods to walk-in freezer for rapid cooling. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. (C) Observed food employee with watches on arm. Remove watches while preparing foods. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens, and packages in a clean, dry location and at least 6 inches off the floor (C). Observed large pots not stored 6 inches off the floor. Rewash, rinse, sanitize, and store 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed warewash machine not working properly. Equipment must be in good repair. Repair warewash machine before using. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C) Observed handwashing sink with no trashcan. A trashcan shall be provided in each area of the food establishment where refuse is generated and commonly discarded. CDI-PIC placed trashcan at handwashing sink.
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tightfitting lids or doors. Observed dumpster lid open. Close dumpster lids. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) Observed personal cell phone stored on dry utensil shelf. Lockers or designated area should be used to store personal items. CDI-PIC removed cell phone. |