| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
•The PIC did not have written procedures for employees to follow when responding to cleanup a vomiting or diarrheal event in the Food Service. 2-501.11 Clean-up of Vomiting and Diarrheal Events Pf; CDI by education only; provided the PIC with a written plan & poster; PIC IMPLEMENTATION REQUIRED |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
•A bag of bread was on a prep table beside raw chicken. Food shall be handled separately to prevent cross contamination. 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: P. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI by PIC voluntarily discarding the bread as requested |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
•(REPEAT) Multiple plates, saucers and mugs had food particles/residues left on them after cleaning; (REPEAT) The Sink and Surface sanitizer at the 3-comp sink was not being made properly. Most utensils can go through the dishmachine however kitchen surfaces such as table tops, sinks and drainboards shall be cleaned and sanitized in place AFTER USE, AT A LEAST EVERY 4 HOURS OF CONTINUOUS USE, AND AT LEAST DAILY. The produce sink needed cleaning to remove accumulation of a cloudy film and grease. 4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Pf. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI by PIC recleaning utensils and running through the dishmachine; 4-602.11 - (C) Frequency of cleaning equipment and utensils. P. Ecolab was contacted for an emergency service for the Sanitizer mixing device
PRIORITY: CORRECTION REQUIRED WITH-IN 72 HOURS. PLEASE TEXT OR EMAIL TO VERFIY CORRECTION: 336-451-6814 OR JRIGGSB@GUILFORDCOUNTYNC.GOV. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
•A container of banana pudding had exceeded 7 days holding time; A bag of cut ham and another bag of diced potatoes were missing a date marking. Food Handlers shall date mark prepared TCS foods in refrigeration to indicate when the food was prepared or original container was opened. 3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition P. CDI by voluntary discard |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
•A bag of raw chicken on a prep table thawing (still frozen). This facility does not have a chicken sink and shall only thaw under refrigeration or as a part of a continuous cooking process. 3-501.13 - Thawing: Potentially hazardous food shall be thawed under continuously running water (that is 70F or below), under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. (core) CDI by placing the chicken into the refrigerator |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
•Observed drain flies around the 3-comp sink area. PIC stated they receive a pest control service that sprays the drain. RECOMMEND USE OF DRAIN FLY TRAPS ON THE FLOOR/LEVEL. 6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
•A wiping towel were left out on work surfaces between uses; Sanitizer solution was less than required range to maintain towels. 3-304.14 Wiping Cloths, Use Limitation C |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
•The 3-door reach-in cooler has a torn door seal; same cooler has chipping/cracked finish on shelving. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair; 4-502.11 Good Repair and Calibration. (A); 4-101.11 Characteristics |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
•Utensils referenced in #14 need better pre-soaking/pre-cleaning to remove food debris/residues. 4-603.12 - Precleaning: For effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives if necessary.
•(REPEAT) The Sink and Surface sanitizer mixing device is not working properly and needs to be serviced/recalibrated to properly make sanitizer solution. 4-204.117 - Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers: Pf
•Food employees shall routinely use the provided test strips to ensure sanitizer solution is properly mixed/used. 4-501.116 Pf
PRIORITY FOUNDATION: CORRECTION REQUIRED. PLEASE TEXT OR EMAIL TO VERFIY CORRECTION: 336-451-6814 OR JRIGGSB@GUILFORDCOUNTYNC.GOV. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
•Floors and floor drains need more frequent cleaning. 6-501.12 - Cleaning, Frequency and Restrictions
•Repairs needed to cracked/missing floor and cove case tiles in the kitchen areas; Floor tiles need regrouting in dishmachine area; The linoleum flooring in the mop sink closet is peeling up/poor repair and should be replaced with a more durable tile -similar/same as the kitchen floor; Walls need repair where paint has been chipped; Reseal the back of backsplashes to the walls at dishmachine and 3-comp sink. 6-501.11 -Repairing: Floors, walls, and ceilings; 6-201.11 Floors, Walls and Ceilings-Cleanability - C; 6-201.17 - Walls and Ceilings, Attachments -C |