| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
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 -REPEAT VIOLATION- |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers over washed carrots and snap peas. CDI-PIC rearranged storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored clean with food debris on blades as well as food thermometer stored clean with food debris on thin probe of thermometer. CDI-PIC placed items in 3 compartment sink and sanitized thin probe of food thermometer.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed general tsos chicken, sweet and sour chicken, and wings overfilled well above the fill line and cold holding between 43-46F in flip top cooler. PIC stated items were filled from walk in cooler at opening, an hour prior to the start of the inspection. CDI-Items were removed from flip top cooler and placed in walk in cooler to rapidly cool.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls, pork, dumplings, and shrimp in reach in cooler and low boy without date marking. PIC stated that spring rolls, shrimp, and pork were removed from the freezer 2 days prior and all other items were prepared yesterday. CDI-all items were properly date marked.
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 . |
|
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 marinated shrimp cooling in walk in cooler in a deep container with lid on. Within 30 minutes the temperature only dropped 2 degrees. Also observed wings, sweet and sour chicken and general tsos chicken cooling in walk in cooler with tight plastic wrap over items. CDI-PIC removed lid and placed in shallower pan for rapid cooling and removed plastic wrap from other items in cooling. -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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed box of noodles on floor in walk in cooler. Keep food off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. -REPEAT VIOLATION- |
|
49
|
1
|
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 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. Observed cleaning needed on all gaskets throughout facility. -REPEAT VIOLATION- |
|
50
|
0
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink at 106F. CDI-PIC adjusted hot water heater and hot water at 3 compartment sink adjusted to 125+. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. -REPEAT
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. -REPEAT
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. -REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and other employee food items stored with facility food items on top shelf of walk in cooler. |