| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Handwashing sink observed with ice inside. Ensure these sinks are not used as dump sinks.
5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Pf
Corrected during inspection by cleaning and sanitizing sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
Though majority are clean, ensure all pans are cleaned in corners prior to storing.
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf
Corrected during inspection by moving pan to warewashing to be properly cleaned. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 (A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time that complies with one of the following methods based on the FOOD that is being cooked:
(2) 68oC (155oF) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for RATITES, MECHANICALLY TENDERIZED, and INJECTED MEATS; the following if they are COMMINUTED: FISH, MEAT, GAME ANIMALS commercially raised for FOOD as specified under Subparagraph 3-201.17(A)(1), and GAME ANIMALS under a voluntary inspection program as specified under Subparagraph 3-201.17(A)(2); and raw EGGS that are not prepared as specified under Subparagraph (A)(1)(a) of this section: P
Corrected during inspection by putting in oven to reach 165F. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Sausage gravy in walk in cooler was 86F, 3 hours into cooling process.
3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1) Within 2 hours from 57C (135F) to 21C (70F); P and
(2) Within a total of 6 hours from 57C (135F) to 5C (41F) or less. P
Corrected during inspection through voluntary discard. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Multiple items in steam table were observed below 135F.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
Corrected during inspection by moving to steamer to reheat to 165F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Items in walk in cooler were around 45F. Cooler was not holding below 41F.
3-501.16 (A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(2) At 5C (41F) or less. P
Corrected during inspection by opening internal walk in freezer to assist cooler in holding temperature. TCS foods over 45F were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
Ham in walk in cooler was dated for over 30 days. Currently still within allotted 7 day period.
3-501.17 (B) Except as specified in (E) - (G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: Pf
(1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; Pf
Corrected during inspection by correcting date marking. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
Walk in cooler appeared to be holding at an ambient temperature of 46F. Internal walk in freezer opened to supplement cold air until unit is repaired.
4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Pf
Verification required by 4-11-26. Contact Taylor Weavil at (336) 580-8266 when repair is made. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
Fly light was stored over clean utensil storage. Move away from utensil storage.
6-202.13 (B) Insect control devices shall be installed so that:
(2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Ensure food employees do not wear items on wrists such as watches.
2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
Can opener holder is soiled and needs to be cleaned daily.
4-903.11 (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
Corrected during inspection by moving can opener and its holder to warewashing to be properly cleaned. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
Single service items under prep tables need to be stored in a manner that their food contact surfaces are protected, either inverted or inside their packaging.
4-903.11 (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(2) Where they are not exposed to splash, dust, or other contamination |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Remove drink crates used as shelving.
4-101.19 NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
Facility needs a dish plate thermometer for the high temp dish machine.
4-302.13(B) In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature.Pf
Corrected during inspection by providing with small amount of strips until plate thermometer can be acquired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
More cleaning needed on equipment, shelving, and handles and lids of utensils.
4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Smooth rough areas in ceilings, secure and seal FRP behind handwashing sink.
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair.
Better cleaning needed on floors and walls throughout kitchen area.
6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Replace missing light shield in dry storage or replace with LED shatter resistant gloves.
6-202.11 (A) Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |