| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A) (1-2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observed raw chicken stored above produce in the walk-in cooler and raw steak stored above wontons in the walk-in freezer. Must separate raw animal food items below and/or away from ready-to-eat foods during storage, preparation, holding and display. CDI-by rearranging.
Order of storage from top to bottom:
1) ready-to-eat foods (includes washed fruits & vegetables and pasteurized eggs)
2) raw ready-to-eat fish (such as for sushi) & shellfish
3) unwashed fruits and vegetables
4) raw whole beef steak and roasts
5) raw fish, raw pork, raw seafood
6) raw ground beef, raw eggs
7) raw whole or ground poultry and raw meat stuffing’s |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A)(1)(2) Cooling (P) Observed recently prepared breaded chicken, chicken wings, and pork not cooling within the required cooling parameters. See temperature chart for details. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F within a total time of 6 hours. CDI-by venting products and splitting into smaller portions. Also, educated PIC on cooling methods |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 (A) Cooling Methods (Pf) Observed recently prepared chicken wongs, breaded chicken, and pork covered in deep containers cooling in the walk-in cooler. Proper cooling methods should be used such as using shallow pans, separating in the smaller portions, stirring, ice bath, using metal containers, using rapid cooling equipment or other effective methods. CDI-by implementing proper cooling methods for this product.
3-501.15 (A) Cooling Methods (Pf) Observed chicken wings and noodles in the top section of the prep cooler before being cooled back down to 41F or less. The top section of the prep cooler is only designed to maintain cold holding temperatures and should not be used as a method for cooling down food. Once prepared the product should instead be cooled down quickly inside the walk-in cooler or reach in cooler and/or by using one or more of the approved cooling methods. CDI-by placing inside the reach in cooler and education |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed containers of dry goods not readily identified with a common name such as flour, salt, spices and sugar. Must be labeled with a common name as required. CDI-by properly labeling |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111(A-D) Controlling Pests (C, Pf) Observed several flies in the kitchen area. The premises shall be maintained free of insects, rodents, and other pests and shall be controlled to eliminate their presence by routinely inspecting incoming shipments of food and supplies, routinely inspecting premises for evidence of pests, using methods, if pest are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12 and 7-206.13, and eliminating harborage conditions. CDI-by instruction to increase pest control and to make sure that the back door is fully closed at all times |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11(A) Food Storage-Preventing Contamination from the Premises (C) Observed boxes of food stored on the floor in the walk-in freezer. Must keep food stored off the floor at least 6 inches, in a clean/dry location, and to where it is not exposed to splash, dust or other contamination. Correct as required. *Points reduced. Not the same violation. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11(A) Good Repair and Proper Adjustment-Equipment (C) Observed prep cooler gaskets torn and in bad repair. Components of equipment shall be kept in good repair. Replace as required.
4-205.10 Food Equipment, Certification and Classification (C) Observed cardboard being used to line 2 door cooler shelves and the wire cart. Cardboard is not an approved material. Correct as required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Observed buildup and debris to the interior of the reach in freezer, prep cooler gaskets, lower table shelving, and cooler handles. Non-food contact surfaces of equipment shall be kept free from the accumulation of dust, dirt, food residue and other debris by cleaning at a frequency to prevent the accumulation of these soil residues. Clean as required. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) 6-101.11 Surface Characteristics-Indoor Areas (C)
Observed damaged and stained ceiling tiles. They are also absorbent. Physical facilities shall be maintained in good repair. Repair/replace with ceiling tiles that are smooth, durable, easily cleanable and nonabsorbent in area subject to moisture.
The floor to the walk-in freezer is bowing and the molding on the step is loose. Repair in accordance to the 2021 NC food code as required.
6-501.12(A) Cleaning, Frequency and Restrictions (C) Observed floors soiled with debris under and behind equipment located in the kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean as required. |