| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for bodily fluid clean up during inspection. PIC stated their last posted had gotten soiled and was discarded. CDI - EHS provided new poster for establishment.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed handsink next to three compartment sink unable to provide hot water for handwashing. Hot water handle does not provide any water when turned. Repair needed. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cut red bell peppers in prep unit starting to rot. CDI - Employee discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine not maintaining sanitizer concentration of 50ppm chlorine during inspection. CDI - Maintenance was onsite during inspection. Dish machine now maintaining proper concentrations.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple cutting boards and hotel pans being stored as clean while caked with food debris or sticker residue. CDI - EHS instructed PIC to rewash all utensils with sticker or food residue on them. Repeat.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked wontons in prep unit in kitchen maintaining 52F during inspection. PIC discarded. Observed cut lettuce in salad prep unit maintaining 50F during inspection. Ambient in unit maintaining 55F. PIC stated they will have the unit serviced. TCS foods in the unit were discarded. 72 hour VR required. Repeat
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 Observed multiple TCS foods such as cut lettuce, cream cheese, kani, salmon, tuna, tempura shrimp, and pre-cooked wontons not baring label indicating the date of opening or preparation. CDI - Employee was able to verify all items had been prepped or opened within the last 48 hours and labeled all items. Repeat.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen open at beginning of inspection. CDI - PIC closed door. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce being stored directly on the floor in dry storage area. Ensure all food is at least 6 inches off the ground.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed many containers of customer food such as sauces, tofu, and raw meats being stored in multiple units throughout the facility with no lid to protect the food from contamination. CDI - PIC placed lids or plastic wrap on all containers. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of wiping cloths being stored in bucket with 0ppm chlorine solution. PIC stated they mix sanitizer and soap for wiping cloth solution. CDI - PIC changed solution in bucket to be solely sanitizer at correct concentration. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed many single use plastic containers being reused to store customer foods in. EHS recommended against reusing single use plastic food containers, and to opt for containers designed to be washed and reused. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in storage with deep scuffs on the surface. Replacement or resurfacing needed. |
|
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 microwave in kitchen area and microwave in bar area soiled with food debris. More frequent or thorough cleaning needed. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed food debris on floors, walls, and in sink drains during inspection. More frequent and thorough cleaning needed to preclude pest harborage. Repeat. |