| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 24 hrs. - Pf. Observed no date marking on pork wonton (#1) and no thawing date provided for another batch of pork wonton (#2). PIC confirmed that #1 was made yesterday and #2 had been thawing as of this morning. CDI - Both items date marked. -0-
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. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed pain relieving medication stored on floating shelf above prep counter holding container of uncooked noodles. No physical evidence of contamination observed. PIC explained that the area is strictly for personal use and that an employee set the containers of noodles down. CDI - Noodles relocated to walk-in cooler. -1- |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wiping cloths stored on prep counters. CDI - Wiping cloth placed into sanitizer solution in bucket.-1- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife wedged between prep tables along prep line. CDI - Utensil removed to 3-compartment sink by PIC. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored green cutting board stored with other clean utensils. -0- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste cluttered on the ground surrounding outside community recycling and dumpster receptacles. PIC advised that the neighboring establishments contribute to the non-compliance with waste management. Recommend that PIC speak with builing landlord for intervention and compliance.
REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of outside dumpster open at time of inspection. -0.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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 damaged areas: Dry wall ceiling above expo holding single service containers, dry wall transition between front counter and kitchen/cook line and several cracked floor tiles at front counter and cook line. Repair. -0- |
|
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 personal employee foods co-mingling and stored over retail foods on shelving unit inside of the walk-in cooler. PIC advised to designate an area specific to personal food storage. -0- |