|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed 3 separate food employees use cloth to wipe off soiled gloved hands. CDI- EHS discussed discard of gloves with PIC, PIC had food employees discard gloves and removed cloths from area. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice noodles being held on prep counter, boiled chicken held in 2D flip top temping above 41F. CDI- PIC removed added ice to noodles and removed chicken to cool in WIC.
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 .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed raw shell eggs being held on stove counter temping above 45F. CDI- PIC removed eggs to flip top before moving them to WIF.
For more information, please visit: www.mecknc.gov/foodsafety |
|
33
|
0.50
|
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 boiled chicken being cooled in deep densely packed container with tight fitting covering, boiled chicken being cooled in open flip top unit, boiled eggs removed from counter to cool in flip top. CDI- EHS discussed effective cooling methods, removed chicken from flip top to WIC, removed eggs to WIF, and removed rice noodles to ice bath. Ensure TCS foods are cooled to 41F or below before storing in cold holding units.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects in dish pit and cookline. PIC stated orkin was onsite Monday.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in disrepair with openings unprotected. |
|
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 gaskets of 3D and 2D prep unit in disrepair. Replace gaskets. *REPEAT* |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior of dish machine with debris and residue accumulation. Increase cleaning frequency. |
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