| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and then turn off faucet without using a barrier. CDI - Employee was instructed to rewash hands. Proper handwashing procedure was reviewed with PIC. -0 points-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak stored above large bucket of chicken flavor soup base in walk in cooler. CDI - Storage order was corrected. -0 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on inner surfaces of ice machine. Recommend higher frequency and more thorough cleaning. -0 points- |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large covered bus tub of white rice (date marked 6/23) in walk in cooler with an internal temperature of 50F. PIC stated that white rice was placed in walk in cooler day prior to cool and has not been removed. Observed two stacked and covered large bus tubs of lo mein noodles cooling in walk in cooler. Initial temperature was 83F. A second temperature of 80F was recorded after 45 minutes of cooling. CDI - Container of white rice was discarded. Lo mein noodles were uncovered and unstacked to allow cold air to circulate in and around food. -REPEAT- -3 points-
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 open package of commercially cooked pork dumplings and tray of raw beef in flip top cooler holding at 50F and 51F. External thermometer of flip top cooler read 54F while an internal ambient temperature was measured at 50F. CDI - TCS foods were discarded and flip top cooler was taken out of service. PIC has been advised to conduct frequent temperature checks of TCS foods and equipment. -0 points-
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large bus tub of white rice that failed to meet cooling parameters from day prior and was discarded. Observed stacked and covered bus tubs of lo mein noodles that failed to meet cooling parameters during inspection. CDI - Rice was discarded and lo mein was unstacked and uncovered to facilitate rapid cooling. Cooling methods were discussed with PIC. -REPEAT- -1 point-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed bus tubs used to store TCS foods in walk in cooler with broken chips and cracks. Discard equipment that is chipped, cracked, or broken and replace. Observed flip top cooler unable to maintain TCS foods at 41F or less.
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 rusted shelving throughout facility including in food prep areas, walk in cooler, and in dry storage areas. Resurface or replace shelving so that it is smooth and easily cleanable. - REPEAT- -1 point |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed pipe under mechanical dish machine leaking. Establishment is using bucket to catch leaking water. Repair plumbing. -0 points- |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 food splash, debris, and residues on flooring and walls under and near cooking equipment in kitchen. Recommend higher frequency and more thorough cleaning.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment in various states of repair that look no longer used. Observed piles of equipment stored in dry storage areas and near can wash. Observed tools stored on shelving near walk in cooler. Observed several large soiled cooling units stored in kitchen and in hallway. Remove equipment that is no longer necessary to operation or maintenance of establishment. -REPEAT- -1 point- |