| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
No employee health policy available at the start of the inspection, CDI the PIC was given a copy. 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 |
No vomit and diarrhea clean up plan available at the start of the inspection, CDI the PIC was given a copy 2-501.11 Clean-up of Vomiting and Diarrheal Events.
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Pf |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
The hand washing sink in the dish area was blocked, items were moved during the inspection to make the hand sink accessible.. 5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
Raw pork stored above ready to eat foods in the walk in cooler, the pork loin was moved to the bottom shelf for a CDI. All items in the walk in cooler should be stacked based on the required final cooking temperature. 3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Observed clean utensils stacked with food debris, CDI the items were returned to the dish machine to be rewashed.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shal be clean to sight and touch. Pf
Dish machine was not dispensing sanitizer at onset of inspection during active use. Corrected during inspection by replacing the empty chlorine sanitizer bucket and priming the line. Read at 100ppm after line was primed.
4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) sha l meet the criteria specified under §7-204.11 Sanitizers, Criteria, sha l be used in accordance with the EPA-registered label use instructions, P and sha l be used as fo lows:
(A) A chlorine solution sha l have a minimum temperature based on the concentration and PH of the solution as listed, 50 to 100ppm P |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
Sandwiches placed in reach in to cool were 74F, reach in unit is not appropriate for cooling from that temperature with current heat of kitchen.
3-501.15 (A) Cooling sha l be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by
using one or more of the fo lowing methods based on the type of FOOD being cooled:
(3) Using rapid cooling EQUIPMENT; Pf
Corrected during inspection by moving to walk in to rapidly cool. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
Utensils need more time air drying before stacking. 4-901.11 After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Though holding temperature, walk in coolers are in poor repair and need to be monitored for repair, high ambient air temperature in the kitchen where the air conditioning will make this issue worse. Rusted equipment needs to have rust cleaned off or be replaced.
4-501.11 (A) EQUIPMENT shal be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
Utensils in poor repair must be replaced.
4-502.11 (A) UTENSILS sha l be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or sha l be discarded. Handwashing sink needs to be caulked and sealed to wa l. 3 compartment sink is spaced adequately enough to clean behind, however old caulk is excessive and needs to be removed.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be instaled so that it is:
(3) SEALED to adjoining EQUIPMENT or wals, if the EQUIPMENT is exposed to spi lage or seepage. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
Quat test stripes are expired, replace with in date test stripes. 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
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Cleaning needed inside walk in units to remove dust and residue. Clean underneath and around equipment where there is significant build up.
Cleaning needed inside storage cabinet that is soiled. Clean storage bins and shelving where needed.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shal be kept free of an accumulation of dust, dirt, FOOD
residue, and other debris. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
Cut the pipes at the dish machine where they hang down into the floor sink. Verification within 3 days that the pipe have 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
Repair the leak at the faucet where and correct faucet where it does not shut off all the way. 5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Floor tiles that are damaged or missing need to be replaced. Grout throughout facility needs to be repaired. Damage to the walls at thresholds. Remove unnecessary nails from the walls and fill holes in the wall with caulk. Raw wood is visible around the walk in cooler door on the interior, it should be sealed so it is smooth and easily cleanable.
6-501.11 PHYSICAL FACILITIES sha l be maintained in good repair.
Significant cleaning needed underneath shelving and equipment throughout facility. Cleaning needed under warewashing areas.
6-501.12 (A) PHYSICAL FACILITIES sha l be cleaned as often as necessary to keep them clean. |