| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs and fish stored behind ready to eat food in two separate flip top units. Stored raw protein products in flip top units so that it’s not carried over ready to eat foods. CDI, PIC corrected the storage order of these items.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauces in reach in cooler at 44-45. Observed servers that would come and fill containers and leave the door open during the process. CDI, TCS sauces discarded. Unit observed operating at 40 F. Ensure staff are not leaving refrigeration doors open. Evaluate the process and determine if there is a better way to manage the sauces that are actively being used by the staff. For example, TPHC or stored on ice and water. Observed container of egg whites in the bar refrigerator at 44 F. CDI, product discarded. Observed raw shrimp at cold well at fryer at 44 F. Product was not covered being exposed to more heat. To compare the chicken that was covered was at 41 F. CDI, product discarded. Recommend to keep these products covered. Ensure all food products at maintained at 41 F or below.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed two containers of rice that had just passed the 4 hour TPHC window and were present on the sushi line. Ensure staff are discarding the rice at the 4 hour completion time. Recommend setting a more visible time clock for the rice in addition to the stickers. CDI, Rice discarded by sushi chef. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pasteurized eggs in squeeze bottles at 44 F cooling in reach in unit. Observed crab tip and another TCS sauce that had been cooling for 1 hour at 48 and 68 F in deep, covered, plastic containers. CDI, PIC opened the containers. EHS returned later and products had been moved to shallow pans and crab dip was in the freezer. Ensure that you are using uncovered shallow pans during the cooling process. Recommend using metal vs. plastic.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a squeeze bottles of water and oil with no label. Keep these products properly labeled. CDI, labeled by staff. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed tongs stored on oven handles where staff could brush up against them while walk past equipment. Keep tongs stored in a cleaner location. CDI, tongs moved to a clean surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards stored clean with stains and rough surfaces. Observed rice cookers with damaged handles and starting to collect residue in crevices. Replace all damaged cutting boards and equipment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the interior of the dish washing machine collecting residue. Ensure the dish machine is clean every 24 hours. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking fresh water supply pipes under the dish pre-rinse area. Repeat Non-Compliance. Keep plumbing in good repair so that standing water does not collect on the floor.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed a pressurized hose on the mop sink with no additional back flow prevention. CDI, hose disconnected and then a backflow preventer was installed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk in refrigerator doors rusting. Repair or replace the doors. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed walk in with the produce and sauces with less than 10 foot candles of lighting in the corners of the walk in. Install more lighting so that the entire walk in is at least 10 foot candles of light intensity 30 inches above the floor. |