| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE sesame chicken in WIC. CDI - PIC rearranged storage order. (0)
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 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large container of noodles, broccoli, and sesame chicken in WIC above 41F. PIC stated these items were prepared yesterday. PIC stated he has called in a work order for the WIC because it has been at 41F most of the day. EHS observed ambient of WIC at 38F. EHS determined that due to cooling methods the cooling window was missed. Most items in WIC were actively cooling from preparation prior to inspection, these items were immediately moved to WIF to quickly cool. CDI - PIC voluntarily discarded all items. (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 . |
|
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 lo mein, steamed broccoli, and sesame chicken stored in large containers in WIC tightly wrapped with plastic. EHS observed internal temperatures of these items above 41F (see temp chart). PIC stated these items were prepared the day prior and left in WIC to cool. Observed tossed Salad mix in large plastic containers with tight fitting lids cooling in WIC. EHS observed this item cooling at an inadequate rate during inspection. CDI - All items were voluntarily discarded for missing cooling window. Salad mix was removed from large container and placed into smaller containers open to quickly cool. EHS provided education on approved cooling methods. (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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three containers of rice and a few in use bottles of oil and seasonings without labels. (0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils for grill station stored in standing water at 85F. CDI - PIC removed utensils from water. (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 sushi station in disrepair. Facility operates out of two make units for sushi. Work order has been placed for repairs. Observed stand up fridge unit rusting around the outside of unit (0)
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility utilizing cardboard to cover shelving used for raw meats. EHS advised PIC to discontinue use of cardboard due to it being absorbent. EHS observed rusting on prep table in kitchen and under prep tables throughout kitchen. PIC stated cardboard would be removed and table will be replaced/resurfaced. (0) |
|
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 shelving for clean dishes soiled with a large amount of food debris and residue. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 flooring in WIC beginning to break. Observed floor trim around WIC corroding and breaking apart.
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 black residue accumulating on the ceiling of WIC. Observed black residue accumulating around three compartment sink. Increase cleaning frequency to avoid accumulation. (0.5) |