| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
•Equipment and food contact surfaces such as table tops, prep sinks, and drainboards were not being cleaned every 4 hours of continuous use. Initially, there was no sanitizer in the kitchen for clean-in-place surfaces. 4-602.11 - (C) Frequency of cleaning equipment and utensils. P. CDI by PIC contacting chemical supplier and having a sanitizer product delivered. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
•A container of water and packaged food was on the walk-in cooler/freezer floors. 3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
•Wet wiping towels were held in detergent solution rather than sanitizer solution. Wiping towels should be maintained in properly mixed sanitizing solution between uses. 3-304.14 Wiping Cloths, Use Limitation C |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
•A dispensing cup was floating in the tea container. Maintain the handles of dispensing utensils above the rim of the containers when storing the dispensing utensil in the food. 3-304.12 - In-Use Utensils, Between-Use Storage |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
•Utensils were stacked together wet after cleaning. Recommend cross-stacking utensils to allow for air drying. 4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
•Ice machine is not working and needs to be repaired. 4-501.11 -Good Repair and Proper Adjustment: Equipment shall be maintained in a state of good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
•Initially, there was no sanitizer product available in the kitchen for clean-in-place surfaces/towels. 4-303.11 Cleaning Agents and Sanitizers, Availability Pf CDI |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
No |
•When the 3-comp sink(s) are emptied, the floor drain backs up onto the kitchen floor. The plumbing lines to the grease trap need to be cleaned out. The grease trap was almost full but not completely full. Recommend having grease trap cleaned out. 5-402.13 - Conveying Sewage: P
PRIORITY: CORRECTION REQUIRED WITH-IN 72 HOURS. PLEASE TEXT OR EMAIL TO VERFIY CORRECTION: 336-451- 6814 OR JRIGGSB@GUILFORDCOU |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
•Rubber cove base is separating from the walls in storage closet and behind the canned goods rack. 6-501.11 - Repairing: Floors, walls, and ceilings; 6-201.13 - Floor and Wall Junctures, Coved, Enclosed or Sealed
•Kitchen ceiling needs cleaning to remove splatters/stains. 6-501.12 - Cleaning, Frequency and Restrictions |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
•The hood filters need cleaning; HVAC grills on kitchen ceiling needs cleaning. 6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition: |