| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks on cutting boards and on top of dish machine during inspection. CDI- drinks moved, EHS discussed proper drink storage. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use handsink to get water for process of wrapping/sealing wontons. CDI- PIC intervened, spoke with employee and instructed to not use this sink for anything other than handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink at service station line. CDI- soap provided. REPEAT. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce (avocados) stored above rack of RTE foods (cooling rack with cooked spare ribs, cooked chicken, etc.) PIC stated these are a product that do not come in pre washed, wash in prep sink before use. CDI- unwashed produce moved in storage order in walk in cooler. REPEAT. Note: points left at 0, last inspection referenced improper storage with raw meats and RTE foods- EHS found no issue with this today.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 Observed 1x small pan of diced chicken holding above 41F on cook line. PIC stated this product was just prepped and cut recently. CDI- product moved to walk in cooler before placing back on line. Note: only issue with cold holding today, all other TCS foods at 41F or below.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility using TPHC for sushi rice, held in an unplugged rice cooker on cook line. EHS observed that time stamp stated “9:53am start time, 1:53pm discard time”, observed that around 2:25pm the rice still had not been discarded. CDI- product voluntarily discarded, EHS discussed process for sushi rice. PIC stated typically make about 3 batches a day, EHS emphasized importance in discarding after 4 hours, refer to TPHC procedure. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a few employees working with food with wrist jewelry on. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored directly on top of clean sheet trays and directly adjacent to clean cutting boards. Store sanitizer containers to prevent contamination of food/equipment/utensils. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual purple colored cutting board with deep grooves and staining, no longer smooth and easily cleanable. |
|
49
|
0.50
|
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 hood system with significant buildup, in need of cleaning. Observed gaskets on reach in units with buildup, in need of cleaning. Observed minor shelving cleaning needed. REPEAT. |