| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed a container of raw shrimp stored above a container of cooked crab legs, inside lowboy 1.
CDI: Storage order was corrected to prevent contamination.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed a few metal pans stacked and stored on the clean dish rack with visible food debris on food contact surfaces.
CDI: Pans were removed from the clean dish rack 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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed QUAT sanitizer used to sanitize multi-use equipment and utensils at the 3-compartment sink reading 0ppm.
PIC contacted Auto-Chlor representative immediately and stated they will visit sometime later today.
VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.
*Note: Chlorine dish machine was reading proper concentrations.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of cooked lo-mein noodles temping above 41F inside lowboy cooler 1 (see temp chart). PIC stated they had not yet used this TCS food product today.
CDI: PIC voluntarily discarded lo-mein noodles.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 a container of cooked lo-mein noodles stored inside lowboy cooler 1, without a date label. PIC stated it was cooked yesterday.
CDI: PIC voluntarily discarded the food product.
Observed containers of pre-cooked mussels, pre-cooked crawfish, and clams all stored inside the reach-in cooler without date labels.
CDI: EHS reviewed date-marking rules for frozen TCS food items that are thawed before serving, and PIC had food employees created date labels for all food items, as PIC stated they were all thawed out yesterday.
Observed a container of cooked lo-mein noodles and a container of fried chicken wings both stored inside the WIC without date labels. PIC stated these were cooked yesterday.
CDI: Food employee created date labels for both food items.
Observed opened packages of commercially made hushpuppies, fries, and onion rings without date labels, thawing in deli fliptop 2. EHS explained opened packages of commercially made food products also require date labels of the date the packages were opened.
CDI: Date labels were created for all opened packages.
REPEAT VIOLATION.
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 . |
|
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 three unlabeled bottles of sauces at the expo table.
Keep all working containers of food clearly labeled. |
|
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 a case of corn stored directly on the floor inside the WIF.
CDI: PIC removed the case off of the floor to prevent contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed in-use wiping cloth in bucket of QUAT sanitizer stored at the make line, reading 0ppm.
*Note: This is the same sanitizer they use at the 3-compartment sink.
PIC contacted Autho-Chlor rep. |
|
43
|
1
|
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 a deli container used to scoop rice, stored commingled in the non-TCS food product inside a large bin. Observed a deli container used to scoop soy sauce, stored commingled inside the 5-gallon bucket stored in the WIC. Observed the handles of the scoops used to scoop out different seasonings, spices, and sugar, in large bus tubs/cambros in the dry storage rack with their handles commingled in the food products.
Keep all handles stored above the food products and remove deli containers after using to scoop.
REPEAT VIOLATION.
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 a container storing a rice paddle right next to the rice cookers, temping below 135F (see temp chart).
CDI: PIC dumped out the container of water. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
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 stacks of single-serve to-go containers stored out of it's protective package and stored upright at the fry station.
Keep single-serve articles inverted if out of it's protective packaging to prevent contamination. |
|
47
|
0.50
|
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 a rubber spatula with a damaged food-contact surface on the paddle, no longer making it smooth and easily cleanable, stored on the clean dish rack.
CDI: Rubber spatula was voluntarily discarded.
4-501.11 Maintain equipment in good repair.
Observed the paper towel dispenser located next to the handsink at the dish room not in working condition. Observed a damaged black protective cover around the piping inside WIF 2. Observed a damaged make table lid at the fryer station. Observed the top interior stainless steel surface inside lowboy 2 damaged and falling off. Observed the top shelf inside the WIC in disrepair.
Repair all to maintain equipment in good working condition. |
|
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.
Observed soiled gaskets in the reach-in cooler. Observed black buildup around the doors of the non-food contact surfaces of the lowboy coolers. Observed heavy ice buildup on the left side of the wall inside WIF 1. Observed heavy ice buildup on the floors inside WIF 2.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed the light shield on a ceiling light fixture falling off of the ceiling, above the expo table inside the kitchen.
Repair to prevent injury.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed three out of the four total lightbulbs in the hood system at the make line out. Observed the single lightbulb in the hood system above the fryers out.
PIC stated there is currently a work order in to have all lights replaced. |