| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P There were chicken wings in the walk in cooler cooked yesterday 8/11/25 that temped at 47F, the wings were voluntarily discarded by the PIC. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Date marking missing from several items, chicken wings and noodles |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf Wings should be cooled in a shallow pan without a lid until it reaches 41F. Recommend a speed rack for the par cooked wings. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Storage on the floor in the walk in cooler. All storage should be at least 6 inches off the floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Several large boxes of single use utensils on the floor from a recent truck, there needs to be more storage so that items can be moved off the floor. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Handle broken on the second reach in freezer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-203.13 - Pressure Measuring Devices, Mechanical Warewashing Equipment: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch or smaller and shall be accurate to plus or minus 5 pounds per square inch in the range indicated on the manufacturers data plate. The pressure gauge is reaching about 13psi the requirement on the data plate is 20psi, have the machine serviced and repaired so the pressure is correct within 5 psi of the recommended pressure. Verification within 10 days, call Katherine Doyle at 336-314-9046 |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Cleaning needed on gaskets, and the sides of fryers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 - Repairing: 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. Replace the missing light shield, there is separation between the wall and floor on the back wall of the walk in cooler, recommend placing adhesive cove base there to prevent water from getting to the walk in cooler panel.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Cleaning needed on floors and the FRP.
Overall general cleaning and removal of equipment that is not being used is needed so there is less clutter and more space for clean utensil storage and single use storage. |