| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with food protection manager certification arrived in middle of inspection. PIC with active ANSI food protection manager certification shall be present during all hours of operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
15
|
3
|
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 Raw chicken and raw shrimp stored on shelf above sauces in sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Old piece of cardboard touching chicken wings in bus tub in walk-in cooler. Food must only contact properly cleaned and sanitized equipment and utensils. CDI - Cardboard removed and piece it was touching was discarded. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Thermometer stored as clean but had visible meat residue on it. Clean thermometer probes before and after each use. // 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Pans and other utensils were air drying in third vat of 3-compartment sink. When PIC asked ware washing process, he said they air dry the utensils in the last vat. Ensure all utensils and food-contact equipment are sanitized after cleaning. CDI - PIC educated on sanitizing and sink was filled with 50 ppm chlorine sanitizer solution.
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
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of pooled raw eggs measured 53F at wok station. Employee stated they store it here and use for each order they receive for fried rice. Establishment must maintain the raw eggs below 41F or use TPHC. CDI - Raw eggs placed on TPHC written procedures and labeled with start time during inspection. Kept at half credit due to different circumstances than last inspection. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
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 No TCS ready-to-eat foods date marked in facility. All TCS ready-to-eat foods must be labelled with prep date, and used or discarded within 7 days. VR - Verification required within 10 days that establishment is date marking TCS ready-to-eat foods.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on prep table during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice. Handles of in-use utensils must not contact the food or ice. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs stored as clean were stacked while still wet. Utensils must be adequately air dried before stacking. 0 pts. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Boxes of disposable cups stored on floor in take out area. Store single-use and single-service articles at least 6 inches off the floor. 0 pts. |
|
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. Establishment uses cardboard liners on prep table shelves. Do not use cardboard to line shelves. Discard all cardboard from facility. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf 1 wok pan is too large to fit in 3-compartment sink basins. Remove from establishment. CDI - PIC educated and EHS will check that it is removed from establishment during verification visit. 0 pts. |
|
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. Clean food debris off floor underneath equipment throughout kitchen. REPEAT |