|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed raw shrimp over lo mein noodles in reach in cooler. CDI - Storage order was corrected.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above raw beef in walk in cooler. Observed pooled eggs stored above raw shell eggs in reach in. CDI - Storage order was corrected. -REPEAT- -3 points-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage, mixed vegetables, dumplings, cooked pork, baby corn, and raw proteins in flip top cooler on prep line cold holding at temperatures between 46F and 51F. Ambient air temperature of flip top unit was 50F. CDI - TCS foods were discarded and flip top unit has been taken out of service. Unit cannot be used until repairs are made. A verification will be conducted by 8/28/2026 to determine if repairs have been made. -REPEAT- -1.5 points-
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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed packaged frozen fish thawing at ambient room temperature on top of chest freezer. CDI - Frozen fish was returned to chest freezer. -0 points- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen foods stored on floor of freezer. Observed bucket of tempura flour stored on floor in dry storage area. -REPEAT- -1 point- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 scoop for tempura flour buried in flour with handle making contact with flour.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water utensil hold with a temperature of 121F on flat top grill. -REPEAT- -0.5 points- |
|
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 food debris, splash, and residues on non-food contact surfaces of cooking equipment, on shelving throughout facility, on inner surfaces of reach in coolers and freezers, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point- |
|
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 covered employee drink stored above flip top cooler on shelving. -0 points- |
|