| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken chunks stored uncovered near fryers. Item is not cooling and is held in location on TPHC. EHS discussed providing covering for item.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard and replace gloves after eating personal meal. Employee was working with to-go plating and expo. CDI- EHS discussed with PIC, PIC had employee stop task, remove gloves, and wash hands before replacing. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked pork originally prepped on 9/23 held in 2-door reach-in fridge. CDI- PIC voluntarily discarded item. Observed cooked ribs held in 2-door reach-in fridge without date of original prep. PIC stated item was initially cooked and frozen on Saturday. Ensure that all foods are dated to reflect day of original prep AND day item was removed to be thawed, to reflect proper 7-day date marking compliance. CDI- PIC provided correct labeling to items. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sweet & sour chicken and grilled beef both being held without time stamp. CDI- PIC was aware of time items were prepped and had food employees provide correct time stamps. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back of establishment needing repair. *REPEAT* |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic utensils held in mini countertop drawer with openings on the side. Plastic utensils stored for customers to grab them as needed. Ensure that single service items are stored and held to prevent contamination. CDI- PIC voluntarily discarded items *REPEAT* plastic utensils remain uncovered and not stored in a manner to prevent contamination. |
|
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 handle of reach-in units needing to be repaired. *REPEAT*
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 rusted shelving on low parts of prep table, unclean used aluminum foil being maintained on speed rack holding clean plastic bins. Remove foil at higher frequency to prevent food residuals. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 hood system and sides of equipment with heavy residue accumulation. Increase cleaning frequency. *REPEAT* |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.
Heavy presence of flies in dumpster area due to waste being accessible.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Dumpster lids maintained open. Close lids and doors to prevent potential harborage. |
|
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.
Clean areas under and behind equipment on side of kitchen with flip top. |