| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P
Observed food employee with raw meat debris on gloved hands touching RTE foods for customer order.
CDI- EHS stops employee, who washes hands properly before donning new gloves. (-2) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed one knife on magnetic strip and blade attachment for grinder stored as clean with visible food debris. Also observed dark residue inside chute of ice machine. Verification required for ice machine without CDI. (-1.5) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed cooling chicken wings and noodles in WIC without date mark.
CDI- PIC dates items. (-1.5) |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
REPEAT.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC onsite.
CDI- EHS provides temporary procedures for the today. Official form provided for PIC to fill out and retain onsite. (-3)
English version- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
Chinese version- https://mecknc.widen.net/s/xpvfgcjtdm/tphc-template-chinese
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed chicken wings on TPHC without label for time. Food must be labeled for TPHC even if rotation times remain the same.
CDI- PIC labels chicken. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed side door with opening at bottom not sealed to prevent pest entry. No pests observed during inspection. Repair at earliest opportunity. (-0) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed two cans with severe defects stored on usable supply rack.
CDI- PIC segregates cans to receive credit from vendor. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed in-use wiping cloths in various locations of kitchen- on a stack of linens, hung from hand sink, prep tops throughout.
EHS discussed proper storage of cloths at length with PIC. Store in-use cloths in sanitizer bucket, or maintain all cloths as single-use only, with a designated discard area. (-0) |
|
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. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed knife with blade stored in wrapped cardboard and tape.
CDI- PIC discards cardboard wrap. Items used to store utensils must be smooth, cleanable, and non-absorbent. (-0) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed accumulated debris and grease residue on dry storage racks and sides of equipment. Increase cleaning frequency. (-1) |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee speaker on meat slicer.
CDI- Speaker removed, slicer sanitized. (-1) |