| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health policy poster but poster did not include complete health policy information such as exposure and reporting. CDI, updated health policy emailed to PIC in English, Spanish and Chinese. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Repeat. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed multiple food employees walk into kitchen from outside and proceed to food preparation and handling clean equipment without washing hands. Observed 2 food employees turn faucet off with bare hands after washing. CDI, employees rehashed hands. Repeat. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored on top of container of flour. Observed raw chicken and meat stored over sauce in walk in cooler. Observed raw shell eggs stored over produce in walk in cooler. CDI, foods relocated for proper storage .
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed garlic and oil sauce held out using TPHC but time not identified on container per written procedures. CDI, TIME labeled during inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed. food prepared at same 3 compartment sink next to soiled equipment .
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of rice store on ground. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces and used to stabilize cutting board. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensil stored on soiled area of wok station and single-service containers used as scoops for rice and dry ingredients. Use proper scoop with handle. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers being wet stacked.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and containers stored on drainboard in contact with packages of raw chicken. |
|
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 rusty shelving in walk in cooler. Observed 2 lights not functioning under hood ventilation and ceiling light not functioning. |
|
48
|
1
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board of 3 compartment sink accumulating debris and soil. Repeat. |
|
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 build up on the sides of equipment, hood vents, and shelving. Recommend a higher cleaning frequency Repeat. |