| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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. Observed employee drinks stored on ledge of ice machine. CDI - Food handler removed drinks. -0- |
|
10
|
0
|
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. CDI - Obstructions moved by food handler. -0- |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food residues on metal food container and several knives stored which were all stored as clean. CDI - Utensils trasnferred to the 3-compartment sink to be w/r/s. -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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire prep unit across from the cook line maintaining TCS foods between 43-60 F and smaller prep reach-in unit cold holding chicken wontons at 46 F. EHS recorded internal temperatures of cook line prep unit at 54 F. See temperature observation chart for details. Discussion with the PIC revealed that foods had been placed into units between 10:45-11:00 am today. PIC also revealed that a replacement unit had been ordered two weeks prior but could not provide its ETA for installation. CDI - All foods were transferred to the walk-in cooler to cool down. EHS and PIC discussed reducing menu and placing foods on 6 hrs TPHC as long as temperatures remain under 70 F. TPHC form provided to PIC via email. -3-
Verification visit is required.
***Facility placed on 30 day risk control plan for cold holding due multiple consecutive repeat violations observed in previous inspections.***
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
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 steamed broccoli on 4 hours TPHC without a time stamp. CDI - Food handler voluntarily discarded food. -0- |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottles of hand sanitizer stored on ledge of ice machine. CDI - Employees instructed to remove sanitizers.
REPEAT: 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed personal employee medications stored on top shelving area alongside food and foodservice equipment. CDI - PIC removed to assigned storage area. -1- |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados stored in the sushi prep reach-in unit. Remove stickers while washing. -0- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed recently washed glass cups stacked together while wet on high shelf. Ensure to separate drying dishes to air dry. -0- |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
REPEAT: 4-903.11(A)(C) Store single-use and single-service articles 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 single service bowls stored facing upwards on top shelving unit in kitchen. CDI - Bowls inverted. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed large prep unit across from wok unable to maintain TCS foods < 41 F. Repair or replace. Also observed damaged gasket at upright reach-in unit. Replace.
4-501.12 Cutting Surfaces (C). Observed two heavily scored cutting boards stored in the kitchen. Replace or resurface. -0- |
|
49
|
0
|
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. Observed sides of cooking equipment on cook line and surfaces of soda gun tower accumulating food debris. Clean and maintain. -0- |