| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
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. 3 employee drinks observed on prep tables. Also, an employee’s bowl of cucumbers was being stored in the ice machine with the bowl contacting the ice. Do not eat or drink where food can be contaminated. Store employee food and beverages in a separate area. Only use properly sanitized utensils in the ice machine. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was being used during inspection. EHS checked dish machine with chlorine test strip and test strip measured 0 ppm chlorine. Bulk sanitizer bucket was nearly empty that was connected to machine. CDI - PIC replaced container and then dish machine measured 50 ppm.
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 |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicken measured 87-98F at 3PM. PIC stated chicken began cooling at 11:30AM. Also, large bus tubs of rice cooling in walk-in freezer. Rice measured 134F at 3:30PM. At 4PM, rice measured 130F. This rate is too slow to reach 70F by 5PM. CDI - Chicken voluntarily discarded as it did not reach 70F within 2 hours. Rice moved to shallow pans and placed back in freezer.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eel in sushi cooler measured 61F. PIC states that employees pull out eel often during lunch rush and they sometimes don’t place it back in cooler. CDI - Eel moved to walk-in cooler to cool. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 No TPHC label on sushi rice. Employee stated that rice was placed on TPHC at 11:30AM. Also, sushi rice was still being used at 3:50PM. TCS foods on TPHC shall be labeled with time the food was removed from temperature control. Sushi rice must be discarded or used within 4 hours of being placed on TPHC. CDI - Employee placed time label at beginning of inspection, and EHS directed employee to discard rice at end of inspection and he did so. REPEAT |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked shrimp and cooked chicken cooling in sandwich coolers. Cooked rice cooling in walk-in freezer in full bus tubs. Chicken was cooled for over 2 hours after cooking out of temperature control. TCS foods shall be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. Cooling TCS foods shall also be cooled in shallow pans or containers instead of large bus tubs. CDI - Chicken discarded. Shrimp and other pan of chicken moved to walk-in cooler. Rice moved to shallow pans and placed back in freezer. 0 pts.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed on prep table where clean dishes are stored. Also, several small flies observed in warewashing area. Contact pest control to treat for flies and roaches. |
|
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. Bowls used as scoops in several different foods throughout kitchen. Utensils must have a handle. Do not use bowls as scoops. REPEAT |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
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. Buildup on interior of dish machine doors. Clean dish machine. 0 pts. |