| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Did not observe soap at back hand sink. CDI-PIC provided soap. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food contact surfaces of utensils stored clean with dried food debris and or rust such as 2 food strainers, large ladles, and can openers. CDI-PIC placed items in 3 compartment sink and discarded badly rusted can opener.
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 . |
|
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 various TCS foods in low boy, reach in cooler, and walk in cooler without date marking labels such as pork dumplings, shredded cabbage, pork egg rolls, cooked pork, breaded chicken, and general tso’s chicken, and noodles.PIC stated all items were either cut, prepared, or removed from freezer yesterday and forgot to put dates on. CDI-All items were properly dated.
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
|
0.50
|
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 noodles cooling in a large deep bin while fully covered in a plastic bag, observed shrimp cooling with lid covering shrimp, and observed 2 containers of cooked battered chicken cooling in large deep bins in walk in cooler. CDI-PIC removed lids and plastic bag and placed items on sheet trays and smaller containers for rapid cooling. -REPEAT
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
|
1
|
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 several unlabeled working containers of spices on top of flip top cooler and at dry storage rack. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed several single service bowls and metal bowls stored submerged in various dry storage food containers. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-801.11 Clean linens shall be free from food residue and other matter. Observed clean linens stored beneath employee jacket and mixed in with facility miscellaneous items in dry storage rack. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
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 one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. REPEAT. |
|
49
|
0
|
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 dirty gaskets in need of cleaning on walk in cooler and low boy unit. Observed badly rusted dry storage shelving and bottom section of prep top table beside 3 compartment sink as well as food debris on shelving in walk in cooler. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 cleaning needed on very dusty ceiling tile above dry storage areas and back kitchen area as well as floor cleaning needed throughout kitchen. Clean/replace ceiling tiles as needed. REPEAT. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items mixed with facility items in walk in cooler and reach in cooler. Employee coat, keys and phone stored with dry storage items on dry storage shelving. -REPEAT VIOLATION-
Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale. |