| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment. No system of date marking, employees were making wontons on prep table that had a bag of raw meat thawing on it (PIC stated it was personal use raw meat), very few dishes that were stored as clean were actually clean (food debris on them), PIC had turned off power to walk-in cooler and left all the TCS foods in the cooler so they were all too warm, grilled chicken was sitting out at 81F, no labels for TCS foods held using TPHC, half eaten food observed on prep sink, no soap/paper towels at multiple hand sinks. PIC must ensure rules regarding food safety are met. CDI - PIC educated on PIC duties.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Tray of employee food observed on prep sink. Do not eat food where food is prepared for customers. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Container in basin of hand washing sink. CDI - Container removed. //6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sinks in bathrooms and no paper towels at hand washing sink in kitchen. CDI - PIC put paper towels at sinks. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand sink in bathroom. CDI - PIC placed soap in bathroom. REPEAT |
|
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 Wontons were being prepared on prep table while raw meat was thawing on prep table (PIC stated it was personal food). Also, raw salmon stored on shelf above noodles in sandwich cooler bottom. Separate raw animal foods from ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler and PIC moved raw meat to separate location and sanitized prep table. //
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered foods in refrigeration units throughout and ingredients on chef cart. Cover all food to prevent potential contamination. REPEAT |
|
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. Nearly all utensils, pans, and knives stored as clean had visible food debris on them. Prep sink also had dried vegetable matter on it and it looks like it hasn’t been cleaned in days. Utensils and food-contact equipment must be cleaned to sight and touch after use. VR - Verification to be within 10 days to check that utensils have been cleaned.
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 . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Grilled chicken measured 81F and was stored out of temperature control. TCS foods in hot holding must be at least 135F. CDI - Grilled chicken discarded.
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 . |
|
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 All TCS foods in the walk-in cooler measured 49-52F. Lo mein, imitation crab, raw beef, and raw chicken in sandwich cooler measured 45-52F. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded during inspection. PIC turned back on power to walk-in cooler and it got to 42F by end of inspection. VR - Verification required by tomorrow that walk-in cooler is holding below 41F.
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 |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P No TCS ready-to-eat foods were labeled with prep date. No system of date marking in facility. VR - Verification required by tomorrow that date marking system is put in place. Undated TCS RTE foods will be discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P No time labels on on sushi rice or chicken wings held using TPHC. CDI - Food discarded. |
|
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. Sauces and ingredients were unlabeled. Label all food that is not readily identifiable. 0 pts. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Flies in establishment. Keep premises free of pests. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Large metal bowls are being stored on floor under 3-compartment sink. Fryer baskets and pans observed in restroom. Store utensils 6 inches off the floor and do not store utensils under plumbing lines. Do not store utensils in restrooms. // Also, fly swatter observed on cutting board at beginning of inspection. Fly swatter was then observed on the prep table at the end of the inspection. Do not contaminate utensils or food-contact surfaces with fly swatter. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker for sushi is household equipment. Only use commercial equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are not smooth and easily cleanable. Replace cutting boards. // 4-501.11 Maintain equipment in good repair. Replace rusted shelf by back door. Walk-in freezer door is not opening because it is stuck from ice buildup. Repair/replace listed equipment. |
|
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. Heavy food buildup on all nonfood contact surfaces in the kitchen. Deep cleaning needed. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak under prep sink. Leaks at faucet handles of 3-compartment sink. Repair. 0 pts |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Broken floor tiles in some areas in kitchen. // 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Heavy buildup on floors and walls throughout kitchen. Clean physical facilities more frequently. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old grocer store freezer in dining room. Remove from establishment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Very low light intensity in walk-in cooler. Replace bulbs to provide more light. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal raw meat observed on prep table. Employee personal raw fish stored directly on top of box of raw chicken for restaurant. Store employee personal food in a separate location. 0 pts. |