| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
1 point: PIC must ensure rules in the code are met and prevent potential of foodborne illness during routine operations. REHS will make visit to discuss with PIC within 10 days. 2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
1 point: There are no paper towels at the handwashing sink in the suite. CDI: Paper towels placed at handwashing sink during inspection. 6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
1.5 points: There were raw chicken remnants (for discard) and raw beef remnants (for discard) in the bottom of the preparation sink at the same time. REHS then saw that the preparation suite had no sanitizer available within the suite. Equipment used for different species of raw meats such as raw beef and raw chicken require the preparation sink to be washed, rinsed, and sanitized before changing from one raw meat species to another in the preparation sink. Because there was no sanitizer available on site, the concern is that this sink is not getting sanitized as it should be and a contamination could occur. 3-304.11 - Food Contact with Equipment and Utensils: Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. P CDI: PIC purchased a gallon of bleach. Preparation sink washed, rinsed, and sanitized.
In the two door reach in cooler, there was a pan of cornbread under several pans of raw beef that PIC stated was his personal food; Reminder: Store any raw meats according to cook-to temperatures with chicken on the very bottom shelf. Cornbread moved out from under raw meats.
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
1.5 points: There is no chemical sanitizer present today in the preparation suite to sanitize dishes and utensils; facility uses quaternary ammonia but PIC went to the store and purchased a gallon jug of bleach. PIC purchased sanitizer test strips the other day for quaternary ammonia but they have not arrived yet.
Sanitizer registered at 0 ppm when REHS tested the quaternary ammonia sanitizer in the 3 compartment sink. Chlorine registered at 100ppm after PIC purchased from store. 4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize.
The preparation sink is being used for washing off raw chicken and raw beef. This is a major concern when there is no sanitizer present in facility. Cleaning with sanitizer in this preparation sink is required between preparation of various raw meats such as chicken and beef. CDI: Preparation sink cleaned during inspection.
4-602.11 - Equipment Food-Contact Surfaces and Utensils: Clean the equipment and utensils used with TCS foods as required to avoid contamination. P
4-702.11 - Before Use After Cleaning: Utensils and Food contact surfaces shall be sanitized before use after cleaning. P |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
0.5 points, No hair restraint being worn by individual preparing and cooking food. -402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
0.5 points Handle of tongs was laying flat on the salad in the reach in cooler.
3-304.12 - In-Use Utensils, Between-Use Storage: 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. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
0 points: PIC is seasoning raw chicken in a non NSF approved container. also, there is a Food Lion bag in the bottom of the reach in cooler holding raw chicken. The Food Lion bag is also an unapproved source as a piece of equipment. 4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
0.5 points: There are no test strips to test the quaternary ammonia sanitizer. Since facility went to store and purchased a gallon of chlorine to use as sanitizer, REHS left some test strips with them and asked PIC to inform her of when the quaterarnay ammonis test stroips test strips for this item. PIC will need to submit picture of sanitizer test strips once they arrive. 336-451-73389 Summer Curry with Guilford County Health Department. Testing Devices:A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
0 points: 4-602.13 Clean the inside of the two door reach in cooler. - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a Clean the inside of the frequency necessary to preclude accumulation of soil residues. |