| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P. Observed food employee arrive to facility and immediately begin food preparations without washing their hands. CDI - Employee coached and hands washed. -2- |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of stainless steel bowl nesting directly on top of cooked sesame chicken in the reach-in unit. CDI - Containers removed. -0- |
|
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 food contact surfaces of knive and vegetable peeler stored as clean with dried food debris. CDI - PIC placed utensils in 3-compartment sink to be washed, rinsed and sanitized. -0-
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 24 hrs. - Pf. Observed various TCS foods in lowboy, reach in cooler, and walk in cooler without date marking labels such as shredded cabbage, cooked pork, cooked chicken, lomein, steamed broccoli, sesame chicken, tofu, baby corn and waterchest nuts. PIC stated all items were prepared and or removed from freezer yesterday. PIC advised they were not aware adding pull date requirement. CDI - All items were properly dated according to their prep and pull date. -1.5-
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. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. EHS observed food employee beginning the process of removing broccoli from the box for prep. EHS asked employee process of preparation and employee stated that broccoli is cut and transferred into a clean plastic container then immediately transferred into the walk-in cooler as back up for the day’s use. CDI - EHS explained process of washing vegetables prior to use; PIC intervened and washed broccoli before placing into the walk-in cooler. -0- |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard boxes used as flooring in kitchen area. Replace with mat that is not absorbent, smooth, and easily cleanable.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in-use small heavily scored cutting board. Replace or resurface. -1- |
|
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 soiled gaskets in need of cleaning on walk in cooler and low boy unit. Observed cobwebs on dry storage shelving at back of facility. Observed rusted shelving in standing reach-in unit and heavy debris on refrigeration gaskets. Also observed food debris accumulating between wok equipment. Points escalated based on severity of observation. -0.5- |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT VIOLATION: 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 grease accumulation and dripping at hood system equipment and on walls behind cooking equipment. Higher cleaning frequency recommended.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed limited access to employee restroom due to personal materials cluttering room. Also observed foodservice equipment that is no longer in use being stored in the facility’s shelving units. Remove. -0.5- |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed tea leafs stored on shelving above the 3-compartment sink. Points scaled back due to improvement observed from previous inspection. -0.5- |