| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf The paper towel dispenser was not working in stand 111. Corrected during inspection.
5-202.12 - Handwashing Sink, Installation: Provide at least 100F water at handsinks. Hand sinks at 111 and 109 did not have 100F hot water it temped at 71F. Restore hot water at all hand sinks. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
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. P The sanitizer in the spray bottle tested well above 400ppm quat, it was diluted and tested at 400ppm. There is not sufficient hot water at the 3 comp sink for detergent to be effective. Restore hot water at the 3 comp sink so it tests above 110F. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf The sanitizer spray bottle was not labeled, labeled during the inspection. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
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. Single service in plastic sleeves was stored on the floor, all single service was stored on the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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. Household use chest freezer in stand 107, it should be replaced with an NSF approved freezer for commercial use. The 3 door reach in cooler was empty but was not holding temperature at or below 41F, repair so it holds temp below 41F. Replace the missing glass door on the counter top hot holding unit, and do not use the unit until it is replaced.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Replace torn gaskets on refrigeration and freezer units. Repair freezer with ice build up on the face of the freezer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 throughout, cleaning in the bottom of the coolers/freezer and cleaning on sides of equipment. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) - Capacity: Provide sufficient hot water to meet the peak hot water demands.-Pf There is not hot water in stands 111/109. Restore hot water so there is at least 110F hot water at the 3 comp sink and 100F hot water at the hand sinks. Verification within 10 days. Call Katherine Doyle at 336-314-9046 |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. Leak under the hand sink of in stand 111, all compartments of the 3 compartment sink are slow to drain and significant smell of sewage from the floor sink. |
|
52
|
1
|
Sewage & wastewater properly disposed |
Yes |
No
|
No |
5-402.13 - Conveying Sewage: Maintain sanitary sewage system. P The 3 compartment sinks when drained where backing up into the next compartment. Maintenance was able to come out and repair the sink so when one basin was drained it did not back up into the other compartments. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 throughout on the floors under equipment and in floor sinks. Above popcorn machine in 109. |