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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 debris on blade of slicer near noodle prep area. Observed containers with debris on them stored in clean section of dish room. CDI- items were placed at dish machine to be washed, rinsed, and sanitizer. No repeat due to a different violation being taken.
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 . |
|
23
|
1.50
|
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 meat sauce, marinara sauce, and rice that were made over 24 hours ago, but not dated. CDI- items were properly dated.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw fish in reduced oxygen packaging (not done at restaurant) thawing in bottom of prep cooler without cuts in package. CDI- cuts were put in package. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraints. REPEAT (half points due to no points taken at last inspection). |
|
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 one stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry. -zero- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-service container that were not inverted. CDI- containers were inverted. -zero- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged floor in walk-in cooler. Secure panels to floor. Also, replace torn gasket on walk-in cooler door. REPEAT (half points due to no points taken at last inspection). |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
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. Clean edges of meat slicers and exterior of containers in kitchen area. Clean shelving under prep table sink kitchen area. Clean shelving and exterior of dish machine in dish room. |
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