| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed a wooden rolling cart stored in front of the handsink located next to the prep sinks.
CDI: Rolling cart was moved.
REPEAT VIOLATION. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a garlic press and a mandolin both stored on the clean dish racks with visible food debris on food contact surfaces. PIC stated they do not use these pieces of equipment anymore.
CDI: PIC moved both items to be properly washed/rinsed/sanitized, and EHS reminded PIC to remove any utensils or equipment facility no longer uses.
Observed multiple plastic six pans stacked and stored on the clean dish rack with date-sticker residue intact on food-contact surfaces. PIC stated this has been an issue and EHS went over different methods of date-marking (using painter's tape, using physical paper logs, or using whiteboards for each unit) where they don't have to worry about sticker residue being a constant issue.
CDI: Pans were taken to the dish machine to be re-washed/rinsed/sanitized.
Observed a knife with visible food debris/residue on the blade, stored on the clean knife magnetic strip.
CDI: Knife was removed to be re-washed/rinsed/sanitized.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed one container of house-made beef and cheese eggrolls date-marked with a prep date of 7/07, stored inside lowboy cooler 3.
CDI: Food employee voluntarily discarded container of cooked eggrolls.
Observed a sheet tray of a couple mac & cheese balls that bore no date, stored inside lowboy cooler 3. PIC stated these were prepared on Saturday.
CDI: Food employee created date label for this TCS food item.
Observed an opened container of whole milk that bore no date, stored inside the WIC. PIC stated that they opened this yesterday, and do not usually go through a whole container in a day.
CDI: PIC created date label for the opened container of whole milk.
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 . |
|
33
|
0.50
|
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
Observed TCS food items cooling down (cut lettuce, sliced tomatoes, and raw salmon), not meeting the cooling rate; observed cut lettuce container was tightly wrapped with seran wrap, sliced tomatoes were covered with lids, and raw salmon was also covered with a lid. PIC stated that all of these items were prepped around 11:00AM this morning, so still within the 4 hour cooling window of EHS's observation.
CDI: PIC removed lids off of the sliced tomato containers, and moved the container of raw salmon into the RIF to rapidly cool down, and EHS observed raw salmon dropped below 41F before report was done being typed. EHS allowed facility to keep cut lettuce since it had reached 41F within 4 hour time frame, but discussed other cooling methods to ensure that they always meet the cooling rate within the window.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
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 a case of raw hamburger patties stored directly on the floor inside the WIC.
Keep food off of the floor to prevent contamination. |
|
43
|
0
|
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.
Observed the plastic ice scoop used to scoop ice from the ice machine, stored inside the ice machine with the handle commingled with the ice.
Keep ice scoop handle stored above the ice or in a container outside of the ice machine to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed three stacks of single-use containers stored right-side-up on top of the make table, out of it's original protective packaging.
CDI: PIC inverted all stacks of single-use containers to prevent contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets at both lowboy coolers attached to make table 2 and make table 3. Observed front sliding door at make table 3 (next to the fryers) falling off of the unit.
Repair/replace all above mentioned items to keep cooling units maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 the interior of the microwave used to warm up the kimchi for one menu item, soiled with food debris. PIC stated that they clean the interior once a week.
EHS explained interior of microwaves used for customers shall be cleaned once a day (every 24 hours).
Observed soiled gaskets at all make table units. Observed accumulation of food debris on shelves inside the WIC. Observed dust buildup on shelves above the make table.
Increase cleaning frequency. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a water leak under the handsink located next to the prep sinks.
Repair water leak. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 black buildup on the ceiling fan vents throughout the kitchen.
Increase cleaning frequency. |