| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
The PIC was unaware of the employee health agreement. We located it and went over the symptoms and reportable diseases. Maintain it posted and educate new employees on the reporting requirements. 2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees understand when to report illnesses, symptoms and exposure. P |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
The new PIC was unaware of where the clean up plan was kept. Educated on location and the purpose. 2-501.11 Clean-up of Vomiting and Diarrheal Events. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Broccoli and cheese casserole in the oven temped between 105-122F, at 12:45 the casserole was cooked for lunch and held in the oven with it off once lunch was over. The oven was turned back on and the casserole reheated to 176F within 1 hour. Ensure all hot items are maintained above 135F 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
The single door reach in freezer has cracked shelves, replace any damaged shelving. Replace missing shelf clips in the reach in freezers where shelves are not long hung up correctly. Replace any chipped/damaged shelving. 4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
All of the quat test stripes are expired. Purchase new quat test stripes, verification in 10 days that test stripes have been purchased. 4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Additional cleaning needed on gaskets and the bottom of refrigeration. 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. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
The pipe running from the hand sink to the floor drain goes down below the flood rim of the sink, cut the pipe so there is at least a 1 inch air gap between the top of the floor sink and the bottom of the pipe. Verification in 3 days that the pipe has been cut. Call Katherine Doyle at 336-314-9046 5-202.13 - Backflow Prevention, Air Gap: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
The exterior mop sink is not draining, repair the drain so it is freely draining and there is not standing water in the mop sink. Verification 2/9/26 call Katherine Doyle at 336-314-9046 5-402.13 - Conveying Sewage: Maintain sanitary sewage system. P |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
The floors throughout the kitchen have significant damage, tiles are missing, separated and broken. Any missing or damaged tiles should be replaced and then the floors should be stripped, waxed and buffed. Repair or replace any damaged FRP trim, areas of walls that are not smooth and easily cleanable. Clean areas of the ceiling where there is staining/debris. Repair areas of the ceiling that are not smooth and easily cleanable. Cleaning needed in the floor sinks throughout and at the floor wall junction. 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. 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. |