| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P)
In the walk in cooler there were three tomatoes present with mold growth. A pan of shank was present with mold growth. Mold growth was observed on a container of cream cheese.
Food shall be unadulterated.
CDI - Foods were voluntarily discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction (P)
Parasite destruction letter was not available for salmon that is served undercooked.
Before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be:
(1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; P
(2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or
(3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours.
OR Aqua cultured fish, such as salmon may be: raised in open water in net-pens or raised in land-based operations AND are fed formulated feed, such as pellets that contains no live parasites infective of the aqua cultured fish.
VERIFICATION REQUIRED: Parasite destruction letter must be emailed to Anna Haggy at haggyan@forsyth.cc by no later than June 6th 2026. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
The following items had food residue present: nine metal food containers, three pans, two plates, one ladle, and one scoop. Food residue was present on slicer. Can opener was soiled.
Food contact surfaces of equipment and utensils shall be clean to sight and touch.
CDI - Items, including can opener, were brought to the three compartment sink for re-cleaning. Slicer was cleaned during inspection. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Repeat
One pan of cooked sweet potatoes in the walk in cooler measured 45F.
Left at zero points due to all other items being in compliance.
CDI - Food voluntarily discarded |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Multiple foods in the walk in cooler bore the incorrect date of 5/19 instead of the actual prep date of 5/30 including: collard greens (cooked), pimento cheese, sundried tomato sauce, waffle mix (containing milk). Items in the walk-in cooler bearing dates past the seven day marking period include: cream cheese (4/17) and black peas (5/17). The following items in the saute station reach in cooler did not have any datemarking: Beef, tenderloin and chicken. Short Ribs, in the same cooler, had a preparation/freeze date but did not have a thaw date. Crab meat, in the same cooler, had a date of 5/20.
Ready to eat time/temperature control for safety food shall be clearly marked to indicate the date or day by whick the food must be consumed, sold, or discarded. Food shall be discarded if it: exceeds the time and time combination (7 days at 41F or less), is in a container or package that does not bear a date or day, or is inappropriately marked with a date or day that exceeds a the time and temperature combination.
CDI - Items mistakenly marked in the walk in cooler had the correct date label applied. Items unmarked in the saute station reach in cooler were voluntarily discarded. Thaw date was applied to short ribs. Crab meat was voluntarily discarded. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
Disclosure of the consumer advisory does not include salmon which is available undercooked upon request.
Disclosure shall include a description of the animal-derived foods.
VERIFICATION REQUIRED: Salmon must be added to the list of foods included in the disclosure of the consumer advisory that is posted by the front door. Contact Anna Haggy at haggyan@forsyth.cc with an image of the updated consumer advisory when it is complete no later than June 13th. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Ahi tuna was thawed in vacuum seal packages; packages state that tuna needs to be removed from packaging before being thawed under refrigeration.
Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment.
CDI - Tuna that had already been thawed in packages were voluntarily discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) - Repeat with improvement
Large containers of sugar, bread crumbs, and flour were not labeled with the common name of the food. A few spices above the meat prep sink downstairs were not labeled.
Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Repeat
The blue ice scoop was stored in a heavily soiled container.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
One stack of metal containers were stacked while still wet. Coffee cups were stored on a cloth with food debris present. Tongs were stored in a plastic container with food debris present.
Clean equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination and shall be stored in a way that allows for air drying.
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) - Repeat
Utensils including forks, spoons, and knives were stored in a container where a person grabbing a utensil would have to hold onto the food-contact portion of the utensil.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repeat
Resurface/replace rusting shelving throughout the facility, especially in the walk in cooler.
Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Repeat
Cleaning is needed to/on: shelving in the walk-in cooler, interior of the saute section reach in cooler, clean dish shelving, underneath shelving above the three compartment sink under which clean utensils are hanging, the dish detergent spout at the downstairs three compartment sink, floor of the walk in freezer, the filter of the ice machine, the vents on the reach in coolers in the saute section, and the container housing the ice scoop.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System in Good Repair
Small leak was present at the hot water handle of the downstairs three compartment sink.
Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repeat
Floor damage was observed in the downstairs area with a large damaged area in front of the walk in freezer.
Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) - Repeat in different area
Cleaning is needed to the wall behind the dump sink, and the dishwashing machine.
Physical facilities shall be cleaned as often as necessary to keep them clean. |