| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed raw frog legs for employee use stored in lowboy cooler above raw shelled eggs. PIC removed frog legs. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in employee only restroom. CDI-PIC placed bottle of soap at handwashing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon wrapped in plastic stored above bag of pre-cooked dumplings in freezer in the kitchen. CDI-PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef wrapped in plastic stored directly on raw chicken wrapped in plastic in the same container in WIC. CDI-PIC voluntarily discarded product. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles, cooked pork, shredded cabbage, cooked egg rolls, and fried chicken above 41F in flip top unit (see temp chart). CDI-PIC moved items to WIC to cool back down and PIC to call for maintenance of prep top. Last service day for unit was 5/29, ambient air of unit was 47F. Facility to only store non-TCS produce in prep unit until repaired. Room temperature near units was 89F. EHS spoke with PIC about importance of checking equipment 3 times a day and having a written/recorded log of temperatures taken to ensure equipment is working properly at all times. PIC stated items were at 38F this morning. VR within 3 days.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 one ladle stored on section of woks that does not get cleaned/sanitized every 4 hours, two other pairs of ladles were stored correctly with food contact surface section of utensil was stored inside wok. PIC removed ladle to be cleaned. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used throughout kitchen as liner on dry storage as well as near grill/fryers with significant grease observed into cardboard. EHS spoke with PIC about using durable/cleanable materials (metal/hard plastics) for areas subject to food soiling. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken lights in front section of dry storage area and inside employee bathroom, PIC stated that rainy weather can affect lighting. REPEAT.
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 heavy build up inside prep sink drain and inside 3 compartment sink drain, with an odor coming from the 3 compartment sink drain. EHS spoke with PIC about cleaning areas frequently enough to avoid heavy, dark residue from building up (monthly or as needed). REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed 0 foot candles of light in dry storage area of back kitchen, directly in front of WIC. EHS spoke with PIC about adding shielding lighting or shatter resist bulbs to allow for 10 foot candles of light to be present. |