| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to next task and handling clean single-service articles. Improvement made since previous inspection. Points not escalated today. Repeat. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed pan of raw chicken removed from commercial packaging in freezer stored over pan of raw beef removed from commercial packaging. CDI, foods rearranged for proper storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 spray bottle of sanitizer chlorine sanitizer testing below required concentration. CDI, bottle refilled to required concentration .
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice recently prepared and cooling in deep covered container on shelf. At 2:09 rice was at 121 degrees F. At 2:29 rice was at 118 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice transferred to uncovered container and relocated to WIF to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken held at 104 degrees F operator stated for service near wok station and soy sauce containers held at 74 degrees F that was boiled with ginger held at ambient room temperature. CDI, TPHC discussed as possible option. TPHC procedures provided and completed while on-site for TCS items held out for service.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed containers of chicken prepared on Monday and frozen then removed from freezer for thawing but not date marked. CDI, containers of chicken voluntarily discarded. Ensure up to 3 dates on RTE TCS foods to include date of preparation, freeze date and thaw date.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of restroom cleaner not labeled. CDI, container labeled. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed rice recently prepared and cooling in deep covered container on shelf. At 2:09 rice was at 121 degrees F. At 2:29 rice was at 118 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice transferred to uncovered container and relocated to WIF to rapidly cool. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice utensil held in water at 74 degrees F. Repeat. |