| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection and the person-in-charge was not a food safety certified manager. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C -- Observed employee beverages improperly stored throughout the kitchen and one reach-in cooler. Employee beverages are allowed if stored in closed containers that are handled to prevent contamination of the container; exposed food; and clean equipment, utensils, and linens; unwrapped single-service and single-use articles. The employee beverages were moved to a proper location to correct the violation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P -- Observed grits cooling in the reach-in cooler at 77°F for an three hours. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. The grits were discarded since parameters were not met, to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P --- Observed stewed been on the steam table at 133°F for less than 2 hours. Store TCS foods at 135°F or above when hot holding. The beef was pulled and cooled down since the restaurant was closing soon for the day. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P -- Bulk soap containers in the storage building stored beside pancake mix. Store poisonous or toxic materials below or away from food, equipment, linens, single-service, and single-use articles. The food bags were relocated to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed grits tightly covered in the reach in cooler at 77 F, cooling for three hours. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. The grits were discarded since parameters were not met. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed split gasket on the reach-in freezer. Shelving in the line reach in beginning to rust. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - Pf -- No chlorine test strips were available at the time of inspection. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. I will return within 10 days for compliance or send a picture for verification to Sara Norman @ 336-401-1120. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- Clean sides of grill, filters and stove where grease build-up is present. Clean pipes and legs of equipment. Clean wall HVAC unit and grates in the dish room. Clean ceiling fans in the lobby. Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C- Repair the floor, walls and baseboards around cooking equipment, entrance door, storage closet and dish area. Seal outer openings in the outside storage building. Chipped paint on areas of the storage room, door jambs, dish, and kitchen. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)- Clean floors under grill and large equipment. Clean floors and baseboards under sink and dish area. Clean walls and baseboards throughout. Ceiling tiles throughout the kitchen and dining area need to be cleaned. Physical facilities shall be clean and in good repair. |