| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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. Observed buildup on ice scoop, dishes stored as clean. CDI - Items cleaned. -1.5-
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed bean sprouts, tofu and fish cakes cold holding above 41F. Per PIC, these items are from cook line cooler that went down around 10A. CDI - Repair tech on site. Unit taken out of service until repaired. -0- |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
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 rice and rice cakes in market not discarded at end of four (4) hrs. CDI - PIC voluntarily discarded. -3- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cooking and working with exposed food without wearing effective hair restraint. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned cheese cloths on soiled splash guard at dish pit. Keep in clean, dry location. -0- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper napkins and other paper goods stored in bathroom near kitchen entrance. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted ice scoop. Replace.
4-501.11 Maintain equipment in good repair. Observed out of service prep unit, sharp edge on prep unit, loose floor panels in WI cooler, ice buildup around door and wall leading from WI cooler to WI freezer, rusting tops on freezers. Repair. REPEAT -1-
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed white garbage bags used to cover RTE food in WI. CDI - PIC removed white garbage and educated staff about proper food contact surfaces. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed one step rinsing for cheese cloth used as FCS for rice cakes. -0- |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
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 heavy buildup on back sides of cooking equipment, on outsides of food storage containers, on insides of prep coolers on gasket areas, on inside of storage unit at cook line and on low shelving around meat processing area of kitchen. Clean often enough to prevent buildup. REPEAT -1- |
|
55
|
0.50
|
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. Observed absorbent ceiling tiles throughout kitchen over prep areas, dish washing areas, over ice machine and in dining room with water damage. Replace these with nonabsorbent ceiling tiles. REPEAT -.5-
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 buildup on ceiling and floor in kitchen. Clean often enough to prevent buildup. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy buildup inside both mechanical exhaust fan in kitchen and inside HVAC vent that missing covers over prep unit at cook line. Clean often enough to prevent buildup. REPEAT -1- |