| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of oyster sauce stored on shelf with cans for use. CDI: Can removed for credit |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P When EHS asked employee how dishes are washed, employee stated they are are only washed with soap. Employee stated after washing with soap he lets the dishes dry. CDI: PIC showed employee how to prepare sanitizer water at the 3-comp sink and how to test the sanitizer to ensure that it is the proper concentration.
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 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken, shrimp, and chicken wings cooling in walk in cooler from yesterday above 41F. Chicken was voluntarily discarded as it was above 45F. Other items continued to cool as they were raw.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 all items in prep top cooler date marked for 9/20 when EHS arrived. 10 min later, all items were date marked 9/21. Employee stated that they change the date every day. Products were still from 9/20. CDI: Products were properly date marked. Ensure the original date of prep/cooking of TCS items is used when date marking. Observed pork in walk in cooler date marked 9/7. PIC stated it was pulled from the freezer yesterday. CDI: Product was date marked “PFF 9/20/23”.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chicken, chicken wings, and spring rolls held on TPHC from last night with the times changed to 10:30am today. CDI: Products were voluntarily discarded. Items not sold at the end of the 4 hours/at the end of the day (whichever comes first) shall be discarded. |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of purple chemical not labeled. CDI: Bottle labeled. REPEAT VIOLATION
7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid items and advil stored over food items in dry storage. CDI: Items relocated. |
|
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 bus tubs of raw chicken, chicken wings, and shrimp cooling from prep yesterday in walk in cooler. Containers were full, covered, and stacked on top of one another. Ensure that products are properly cooled after prep in shallow pans/amounts with no lids and stirring as needed. CDI: Chicken above 45F was voluntarily discarded. Others continued to cool. REPEAT VIOLATION
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
|
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 shelving in walk in cooler severely rusted and in need of replacing. Observed minor paint chipping on shelving for dry storage. |
|
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. Observed grease accumulation on exteriors of cooking equipment. Observed some food debris and build up on exteriors of prep coolers. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open. This is a shared dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles in kitchen over dry storage area.
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 grease buildup on wall and ceiling behind hood/in the dish area. Observed some burnt out light bulbs in fixtures above warewashing area.
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 dust build up on wall near walk in cooler. |