| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink by cook line blocked by cart with rice maker and then become fully clogged during use. CDI- PIC moved rice maker cart, voluntarily closed to fix hand sink to drain properly, hand sink repaired. |
|
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 beef steak stored above asparagus in stand up RIC. Observed raw beef steak stored over RTE sauces in lowboy cooler. 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 ice machine with black and pink buildup on white plastic. Clean. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up RIC with an ambient temperature of 47F and holding TCS foods above 41F, see temperature chart. EHS also observed RTE shrimp and raw chicken in flip top portion of prep cooler above 41F, shrimp and chicken put on 4 hours TPHC. PIC voluntarily discarded all items in RIC that were older than 4 hours. All food prepared within last 4 hours moved to WIC to rapidly cool. EHS will follow up within 3 days. REPEAT
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 . |
|
24
|
1.50
|
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 RTE chicken and cooked broccoli on 4 hours TPHC with no label. CDI- PIC labeled containers with start and end time. REPEAT |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed online sushi menu with no disclosure, only reminder. Add disclosure to online sushi menu. EHS will follow up within 10 days.
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the website lunch or dinner menu. Add consumer advisory with disclosure and reminder to online lunch and dinner menu. EHS will follow up within 10 days. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear spray bottle with sanitizer not labeled. CDI- PIC labeled bottle. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of water, oils, and sauces with no labels. Label all secondary containers. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one long live black crawling insect on floor of kitchen. CDI- Pest was removed. |
|
40
|
0
|
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 employee preparing foods with not plain wedding ring on finger. Ensure all wedding rings are a smooth plain ring with no stones. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers on drying rack stacked together while wet. Ensure to separate drying dishes to air dry. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink in kitchen leaking and clogged and unable to drain basin. CDI- PIC repaired hand sink to drain properly. REPEAT |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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 floor tiles in kitchen cracked. Repair.
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 floor behind cooking equipment, especially fryers, with heavy buildup of oil and food debris. CLEAN. REPEAT |