|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored over ready to eat fried tofu and spring rolls in the reach-in unit. CDI - PIC re-arranged storage order to prevent cross contamination. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed sesame chicken and chicken wings cooling from previous night in the walk-in cooler, according to their date labels. CDI - PIC voluntarily discarded products for compliance. -1.5-
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. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 various TCS applicable foods in thawing process with out pull dates (cooked pork and chicken) and items with incorrect and no date labels (napa cabbage and wontons). PIC traced back all items from yesterday and 10/26/24 with exception to wontons. CDI - Wontons voluntarily discarded and all other products date marked accordingly by PIC. -3-
***Next repeated violation will result in immediate discard and a Risk Control Plan.***
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
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 dense quantities of sesame chicken and chicken wings cooling stacked in deep plastic containers and covered with plastic wrap in the walk-in cooler. Items had been cooling since last night according to their date labels. See #20. CDI - PIC voluntarily discarded products for compliance.
EHS and PIC discussed effective cooling methods such as utilizing adequate equipment (WIF) for rapid cooling, dividing batches in to smaller volumes, using metal containers and venting products. -0-
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. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 hood vent over cook line with greasy residue build up dripping down vents. According to certificate of cleaning, services were provided June 2024. Points scaled back due to improvement noted. -0.5- |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leak at left fixture of 3-compartment sink when equipment is in use and slow water leak at prep sink fixture when equipment is shut off. Repair. -0- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 debris on floors in the walk-in freezer. Increase and maintain clean. -0- |