| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
Upon entering the kitchen, observed a container of brown sugar stored in the handwashing sink. Handwashing sinks are for handwashing only. CDI-by owner removing from handwashing sink. 5-205.11(B) Using a Handwashing Sink-Operation and Maintenance PF |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Observed repackaged raw chicken stored above raw whole beef located in the stand-up freezer. Observed raw chicken stored above RTE cooked chicken inside the reach-in cooler. Must maintain separated as required. CDI-by rearranging. 3-302.11(A)(1-2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed several food items not covered and protected while stored inside the walk-in cooler. Must keep food covered and protected while in storage. CDI-by covering. 3-302.11(A)(4) Packaged and Unpackaged Food-Separation, Packaging, and Segregation C |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Observed prepared egg rolls and cooked breaded chicken pieces not properly date marked as required. Ready-to-eat TCS food prepared or opened from sealed packaging from a food processing plant shall be date marked and sold, consumed, or discarded within 7 days. The day the food is prepared or opened shall be counted as Day 1. The time the product is frozen does not count toward the 7 days. Product prepared with several ingredients shall be date marked based on the earliest prepared ingredient. Product prepared or opened and used within 24 hours does not have to be date marked. CDI-by properly date marking product before departing. 3-501.17(A-F) Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - PF |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
Observed frozen imitation crab meat 24F sitting out on the counter being thawed. Must thaw frozen food using approved methods such as under refrigeration, completely submerged under cool running water or as part of the cooking process. CDI-by placing into the walk-in cooler. 3-501.13(A-D) Thawing - PF |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed containers of dry goods inside buckets not readily identified with a common name such as flour, salt, spices and sugar. Must be labeled with a common name as required. Correct as required. 3-302.12 Food Storage Containers Identified with Common Name of Food - C |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Observed a box of vinegar, buckets of dry goods & sauces and container of raw chicken stored on the floor or within 6 inches of the floor. 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. 3-305.11(A) Food Storage-Preventing Contamination from the Premises - C |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Observed some pans being wet nested after cleaning and sanitizing. Must allow utensils to fully air dry before stacking together. Correct as required. 4-901.11(A) Equipment and Utensils, Air-Drying Required - C |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Observed single-use paper egg flats, cardboard and plastic jugs/containers being re-used in the kitchen for other purposes. Plastic containers, #10 cans and other utensils meant for single-use shall not be reused. Correct as required. 4-502.13(A) Single-Service & Single-Use Articles, Use Limitations - C Observed boxes of single-service items stored on the floor located by the back door. Must keep single-service items stored at least 6 inches above the floor, in a clean, dry location and not exposed to splash, dust or other contamination. Correct as required. 4-903.11 (A)(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Observed cardboard being re-used in the kitchen to line shelving and on the floor to catch oil/grease. Cardboard is not intended or approved to be used to line shelving or be re-used in this manner. Observed a chest freezer meant for household use. Observed plastic jugs being turned into scoops which is not approved. Except for toasters, mixers, microwave ovens, water heaters and hoods, food equipment shall be ANSI approved for commercial use and used for its intended purpose or meet parts 4-1 and 4-2 of the 2021 NC Food Code. 4-205.10 Food Equipment, Certification and Classification - C |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Observed non-food contact surfaces of equipment throughout the kitchen not being kept clean. 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. Correct as required. 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C 4-602.13 Nonfood Contact Surfaces - C |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
Observed two sinks with faucet leaks and or faucet handles stripped out which need repair. The plumbing system including its fixtures shall be maintained in good repair. 5-205.15(B) System maintained in good repair - C |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observed some floor tile damage in areas of the front/dining area leading toward the restrooms. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - 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. 6-501.12(A) Cleaning, Frequency and Restrictions - C |