| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.
Observed no hot water at hand sink near the 3 compartment sink..
CDI - The hot water valve was turned back on. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed all microwaves in the kitchen in need of cleaning. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed food placed into the prep unit on the cook line above 41F. (Raw beef, raw chicken, imitation crab, lo mein, and bean sprouts).
Prep unit outlet believed to have an electrical issue, prep unit was off at the time of arrival, prep unit was turned back on by PIC.
Ambient temperature of the cooler was 62F. All TCS items left in the prep unit from the morning through the restaurant daily closure 2PM-4:30PM was voluntarily discarded. Eggs, bean sprouts, chicken and beef prepped at 4:00 PM were placed on ice to rapidly cool and moved to the WIC.
EHS 3 day verification required.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
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
Observed container of pre-portioned sticky rice with no date mark.
CDI - PIC stated the sticky rice is prepared on Saturdays and the proper date mark was added.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
3
|
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 chopped Napa cabbage, noodles, or bean sprouts.
CDI - Proper 4 hour TPHC label (4:15PM - 8:15 PM) was added to each item.
Observed liquid eggs (x2) and cooked noodles labeled with time stamp of 5 hours. 4 PM - 9 PM.
CDI - Time stamp was corrected to 4PM - 8PM.
EHS will conduct 3 day verification visit for Cold holding and assess time stamps during visit. Facility has been out of compliance for TPHC in 4 consecutive inspections and will be placed on a Risk Control Plan if TPHC time stamps have not improved at the verification visit. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
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.
Observed tong handle in direct contact with raw chicken wings inside the WIC. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
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 knife with rusted blade hanging on magnetic strip.
CDI - PIC stated that the knife id not used and voluntarily discarded. |
|
49
|
0.50
|
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.
Shelving inside the WIC in need of cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.
Observed employee drinks and food stored with food for customers throughout the kitchen refrigeration. |