| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 - Demonstration: PIC shall demonstrate knowledge by being a certified food protection manager. P, PF violations found. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Observed employee eating in the kitchen while moving between tasks, all employees should eat in a designated area.
2-401.11 (A) An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
Employee observed switching between tasks without washing hands or changing gloves, Corrected during inspection through education and having employee wash hands.
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(H) Before donning gloves to initiate a task that involves working with FOOD; P
When food handler went to wash hands she did not wash her hands for 20 seconds. CDI educated food handler on how to properly wash hands and she rewashed hands.
2-301.12 - Cleaning Procedure: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Side handsink blocked by trash can at onset of inspection. CDI trash can was moved.
5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
Observed cucumbers in the walk cooler with mold, voluntarily discarded by the PIC.
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
The high temperature dish machine is not registering at 160F on the dish temp stickers and the rinse temperature is not reaching 180F. Contact Ecolab to have the dish machine repaired until then the 2 compartment sink must be used to wash rinse and sanitizer all dishes and all meals must be served on single use until the dish machine is repaired. Verification within 3 days, call Katherine Doyle at 336-314-9046 when it has been repaired.
4-703.11 Hot Water and Chemical. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:(B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed multiple items without a date mark, the PIC voluntarily discarded the items that she was unsure of when they were opened the items opened yesterday were date marked by the PIC. CDI
3-501.18 (A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it: (2) Is in a container or PACKAGE that does not bear a date or day; P |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
Observed food handler missing a hair restraint. Hair nets or hats required for food handlers.
2-402.11 (A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Observed single use cups with the lip of the cup unprotected. Single service cups need to be protected, either in plastic sleeves or a higher dispenser that protects the lips of the cups.
4-903.11 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(2) Where they are not exposed to splash, dust, or other contamination |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Cold holding drawers are not in use, the drawers need to be repaired to properly hold temperature or replaced. Repair the spray arm at the 2 compartment sink so that it does not spray water out of the top of the spray arm. Repair the stop valve in the bottom of the first basin of the 2 compartment sink so it does not leak water. Verification within 10 days that the spray arm and stop valve have been repaired. Call Katherine Doyle at 336-314-9046
4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning needed on the top of doors of the dish machine where there is debris and build up.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed one dumpster door open, maintain the dumpster closed when not in use.
5-501.113 Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered:
(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Replace any ceiling tiles that are not a smooth and easily cleanable ceiling tile intended for use in a kitchen. Cleaning under equipment on the cookline.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. |