| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 3-compartment sink being set up and no sanitizer wash in the sanitizer basin, test at 0 ppm. Observed the sanitizer hose not hooked up to sanitizer but to the water line only. Explained to the owner that this was not correct and that training employees on how to properly use the sanitizer. Owner stated that they manually prepare the sanitizer.
4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed the vegetable slicer near the 3-compartment sink with food debris on the blade. Clean and maintain. Can opener blade with food debris. Verification visit required to ensure compliance in 3 days
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
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed sliced meats in the walk in cooler dated 3/19 and in the prep top cooler. Owner stated they removed from the freezer and place in the walk in cooler but unable to say when the meat was removed from the freezer.
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) Sliced meats without dates or exceeding 7 days. CDI - PIC voluntarily discarded and provided education on creating a datemarking system.
Full demerits taken. Failure to comply may result in further permit action, creating a risk control plan.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed fried eggrolls held on TPHC not time-stamped with the start time. PIC stated this was placed on TPHC at 9:30. CDI - allowed to place time on product. Observed rice noodles not on TPHC form, PIC stated they would like this product on the form. PIC added. Rice noodles was placed on time at 9.
CDI: PIC had food employee label TCS food items with the start times to ensure food products on TPHC are not held past the alloted time of 4 hours. After the 4 hours the food on TPHC shall be discarded. REPEAT |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observeda can of Raid in the facility. Explained to the owner the intended use is for residential only. CDI - PIC discarded the cans of pesticides. |
|
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. Observed one live adult roach and a couple baby roaches in the kitchen area.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed sticky insect pads with dead roaches and pests.
Contact you pest control company to seek out the source of the roach infestation. |
|
39
|
0
|
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 containers on food stored on the walk in cooler floor. CDI - food handler relocated the containers. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed small strainers for prep top cooler in disrepair/broken. Replaced equipment that is broken to prevent pieces falling into food.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sugar can machine and a vegetable cutter not easily cleanable, sharp edges, thread screws, crevices within the equipment appears to hard to clean certain areas. Remove equipment from the facility or provide documentation that these a smooth and easily cleanable, for commercial use only. |
|
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 heavy oil buildup around all the cookline equipment. Observed heavy accumulation of debris on the dry food storage rack. Observed soiled gaskets in cold holding units throughout the facility.
Increase cleaning frequency. Food debris and grease accumulation is contributing to the pests.
REPEAT VIOLATION. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed the sanitizing dispenser unit not properly plumbed. Hose from the sanitizer dispenser is hooked up to the water line under the 3-compartment sink. Either remove the hose from water line and close OR hook of the correct sanitizer to the hose that pulls the chemical properly. If facility would like to manually add sanitizer to the sanitizing basin remove the dispensing unit. Verification visit required to ensure compliance. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed empty food cans behind the establishment. Keep clean to prevent attracting pests. |
|
55
|
1
|
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 heavy splash and splatter on walls behind slicer and throughout prep area. Observed flooring under equipment and shelving accumulating food debris. Observed walls throughout accumulating food debris. Clean with more frequency. |