| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Two employee drinks (a coffee cup with lid, and an unopen can of seltzer water) were stored on a prep surface, where food was actively being prepped.Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Employee who came in from outside, grabed a pair of tongs and began flipping steak without washing their hands first apon entering the kitchen. Food employees must wash hands after engaging in activities that contaminate the hands. P CDI: REHS intervened and had employee wash their hands. |
|
14
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
No |
3-203.12 - Shellstock, Maintaining Identification:(REPEAT) Establishment is tagging the clam shellstock tags with the date recieved not the last date sold. Shellstock tag for a container of clams were not kept with the product, thery were stored with the dated out shellstock tags. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Pf CDI: The shellstock tag was placed with container of clams and education was given about writing the date on the back of the tag when THE LAST SHELLSTOCK PRODUCT IS SOLD. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: The following items measured between 47F-53F: sliced tomaotes, shredded chicken, green leaf lettuce, spring mix, shredded cheese, pico, and mango salsa. The following items measured at 43F-45F: sour cream, grits, slaw, and mash potaotes. Maintain TCS foods in cold holding at 41F or less. P CDI: All food items measuring at 47F-53F were discarded during the inspection, items measuring between 43F-45F were placed back in the walk in cooler to cool to 41F. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
4-301.11 - Cooling, Heating, and Holding Capacities:(REPEAT) The make unit on line had and ambient temperature of 48F. Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.12 - Temperature Measuring Devices, Ambient Air and Water: There was no ambient temperature thermometer in the make unit. Ambient air and water thermometers shall be accurate. Pf
***VERIFICATION FOR AMBIENT TEMPATURE THERMOMETER IS REQUIRED BY 05/17/2026. YOU MAY CONTACT LIZ MANNING AT 336-209-8005 WHEN YOU ARE READY*** |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: A Styrofoam box holding raw salmon was stored directly on the floor. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 - Effectiveness: Two employee preparing food were not wearing a hair restraint. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Clear single service and use cups were being used a scoops in the large containers of rice and sugar. Single-use and single-service articles may not be reused. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment:(REPEAT) Replace torn gaskets in the reach in cooler and freezers. Equipment shall be maintained in good repair.
4-501.12 - Cutting Surfaces:(REPEAT) Cutting boards that are scored and stained and not easily cleanable need to be replaced. 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.
4-205.10 - Food Equipment, Certification and Classification: Establishment ninja blunder and one small emerison blender are rated for house hold use only, and must be removed from the premises. 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.
LABELS TO LOOK FOR ARE NSF OR ETL SANITIION, |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 Equipment, Nonfood-Contact Surfaces (C)(REPEAT) Cleaning is needed in the following areas: Gaskets of reach in coolers and walk in cooler, and the fan guard of the walk in cooler. Nonfood-Contact Surfaces of Equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.11 - Outdoor Storage Surface:(REPEAT) The dumpsters containers and waste oil container are on gravel parking lot, not on a concrete pad or asphalt. An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
SHARED DUMPSTER |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing:(REPEAT) Clean or replace stained ceiling tiles, patch any holes from nails or previous shelving units, and paint is peeling and chipping in both bathrooms. 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. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 - Ventilation Hood Systems, Drip Prevention: Hood vent cleaning is needed. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles |