|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 10 ppm chlorine concentration level output from dish machine sanitizing cycle. PIC submitted service request for dish machine. Facility closed during inspection. EHS instructed PIC if dish machine is not operating properly when they reopen, they can use 3 compartment sink to W/R/S equipment, however multi-use utensils may not be used until dish machine is operating properly. VERIFICATION REQUIRED within 3 days to ensure concentration level of chlorine at dish machine is at least 50 ppm. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried tofu and shredded cabbage being held in prep flip top cooler, sliced tomatoes, unsalted butter in prep reach in cooler, pooled eggs in low boy cooler, ground chicken and pooled eggs in another prep reach in cooler and spring roll sauce and hydrated rice noodles on prep counters all above 41F. See temp chart. CDI: PIC placed items in RIF to rapidly cool. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 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 . Observed a container of rice in prep RI cooler and a container of cooked carrots in glass door RI cooler missing date marks. CDI: PIC date marked items as they had been prepared yesterday. REPEAT |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed soups being held on prep counter on TPHC and no written procedures available. CDI: EHS provided copy and assisted PIC in completing form. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
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 a working container of sweet and sour sauce unlabeled. CDI: PIC labeled bottle. |
|
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 torn gasket on door of small prep RI close to grill. Replace torn gasket. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee umbrella being stored on a stack of sheet trays on clean storage shelf next to back door. CDI: PIC removed umbrella. Sheet trays were inverted so that no contamination occurred. REPEAT
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch being stored on clean storage shelf amongst other food items and clean equipment. CDI: PIC removed employee lunch. REPEAT |
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