| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and then turn off faucet knob with bare hands before heading to prepare more food items. EHS informed PIC and PIC educated food employee and had food employee rewash hands and turn off faucet with paper towel as a protective barrier.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for 5 seconds. EHS informed PIC and PIC had food employee rewash hands for at least 20 seconds.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. At start of inspection observed a metal bowl with batter reside left in hand sink and batter residue left on hand sink knobs as well. CDI-Items were removed and hand sink was sanitized. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee remove gloves and place in pocket to use personal cell phone and then put gloves back on. EHS informed food employee as well as PIC to ensure to discard gloves after they have been soiled due to using personal items. CDI-Gloves were discarded. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of cubed cheese and another large container of boiled potatoes cold holding at 58F on a cart in the kitchen. PIC stated items are going to be fried but the chef was currently preparing other food items and EHS did not observe any food employee prepping or cooking with any of the items and the cart was left unattended since the start of the inspection. CDI-PIC placed items back in the walk in cooler to cool down. -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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 3 trays of rice ambient air cooling on a speed rack in the kitchen area at 91F. EHS observed zero to one degree change in ambient air cooling within a 30 minute time span and PIC placed 2 recently boiled potatoes directly under the rice which were ambient cooling for the past 30 minutes. CDI-PIC placed trays of rice in reach in freezer to rapidly cool and rice reached 41F within 30 minutes. -REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of spices on shelving beside grill. |
|
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.
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 metal bowls without handles stored in various sauces in walk in cooler. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet at clean dish area. -REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
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. Observed rice cookers stored on unsealed wooden table. Observed minor rust on racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture. -REPEAT VIOLATION- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test kit with water damage and not accurately reading chemical levels. VR- a visit will be conducted in 10 days to see that facility has new chlorine test strips |