| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside prep sink was blocked by rolling container of rice at beginning of inspection. CDI - Employee moved container away from hand washing sink. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken stored on cart above cooked chicken. Raw scallops stored above cooked chicken in walk-in cooler. Raw chicken pan stored directly on top of raw steak in walk-in cooler. Raw chicken stored above raw steak on speed rack in walk-in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Component to meat grinder and deli slicer needed additional cleaning and were stored as clean. Food-contact surfaces of equipment shall be clean to sight and touch. CDI - Items washed during inspection // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried rice at steam table measured 126F. TCS foods in hot holding shall measure at least 135F. CDI - Fried rice reheated to above 165F. 0 pts. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of breaded chicken measured 44-45F in walk-in cooler. 2 bowls of cooked chicken in walk-in cooler measured 52-54F. Lo mein in in walk-in cooler measured 43F. Cooked ribs in upright cooler measured 51F. TCS foods in cold holding shall measure 41F or less. PIC stated that warm foods were caused by delivery this morning. CDI - Cooked chicken that measured 52-54F was discarded. Other items were moved to freezer to cool.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Several portions of cooked chicken were cooling in deep bowls in walk-in cooler. Use shallow pans to rapidly cool TCS foods. CDI - PIC moved cooked chicken to sheet pans to continue cooling. |
|
36
|
0
|
Thermometers provided & accurate |
No |
No
|
No |
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in upright cooler in front of fryers. Place ambient air thermometer in unit. 0 pts. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (Pf) Flies observed in kitchen. Some flies were landing on food during inspection. Keep food covered to prevent potential contamination. Food that was contaminated by flies was discarded and the remaining foods were covered. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths observed hanging on hand sink faucet at boba station. Maintain wiping cloths in sanitizer solution when not in use. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Door to walk-in freezer does not close. //
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Damaged bus tub observed in use to store chicken during inspection. Replace old pots with missing handle and other damaged strainers and other utensils. 0 pts. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Detail cleaning needed throughout kitchen on shelves, sides of equipment, and inside refrigeration units. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Small leak underneath hand sink beside 3-compartment sink. Repair leak. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Walls bowing out beside walk-in cooler. Transition to walk-in freezer has damaged tiles. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in prep areas and around cooking equipment throughout kitchen. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items commingled with food and dishes throughout kitchen. Store personal items in a separate location. 0 pts. |