| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed water bottles on back side of prep top unit at beginning of inspection. CDI- PIC voluntarily discarded bottles. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed RTE noodles, chicken, and pork uncovered in walk in cooler. CDI- PIC covered foods with plastic wrap. REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed walk in cooler with an ambient temperature of 57F at beginning of inspection due to delivery prior to EHS arrival. EHS observed employees putting the last few boxes of food in walk in cooler with door open the whole time. PIC stated temperatures were taken this morning and were 41F and below. Temperature dropped to 43F at end of inspection with TCS foods cooling.
Observed all TCS foods in 2 door prep unit above 41F, see temperature chart. All items prepared today and started being put in unit around 12:30pm. All TCS items currently in prep unit placed on emergency 4 hour TPHC. TCS items in flip top will be kept on 4 hour TPHC until repairs have been made and verified by EHS. TCS items that would usually be kept in low boy section of prep unit will be kept in walk in cooler. EHS will verify repairs within 3 days for prep unit.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed white buckets of bean sprouts and sauces stored on the floor in walk in cooler. Also observed buckets of mayonnaise on floor near back door. CDI- PIC placed all foods on pallets at least 6 inches off the floor. REPEAT |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cups stored buried in flour containers. CDI- PIC removed plastic cups to be washed/rinsed/sanitized. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers on drying rack stacked wet. CDI- PIC separated containers to promote are drying. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal legs on three compartment sink rusted. Repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed walls throughout kitchen in need of cleaning. Clean.
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 water damaged tiles in dining room. Repair or replace tiles. |