| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Bus tub of lo mein noodles measured 46F. PIC stated they began cooling last night. Use shallow pans and thinner portions to cool TCS foods. CDI - PIC educated on cooling and the noodles were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Lo mein noodles were cooled overnight in bus tub and did not reach 41F within 6 hours. TCS foods must be cooled in thin portions or in shallow pans to facilitate rapid cooling. CDI - PIC educated on cooling methods and the noodles were discarded. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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. Containers o dry ingredients and bottles of oil were not labeled. Label all working containers and bottles of food that is not readily identifiable. REPEAT |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
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 bowls stored on floor under 3-compartment sink. Utensils must be stored at least 6 inches off the floor. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Door to walk-in freezer is stuck from ice buildup. Repair door so it doesn’t freeze shut. // 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. Replace with commercial equipment. // 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Cutting boards have deep cuts marks and need to be resurfaced or replaced. REPEAT |
|
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 buildup on cooking and holding equipment. Heavy buildup on shelves. Detail cleaning on no food contact surfaces throughout. REPEAT |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Leaks at 3-compartment sink faucet. Repair. 0 points taken because establishment fixed the leak under the prep sink. REPEAT |
|
55
|
0.50
|
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 and worn grout between floor tiles in kitchen. Repair and regrout where needed. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove all broken equipment that isn’t necessary to establishment such as grocery store cooler in front and lots of random supplies in old steam table that establishment doesn’t use anymore. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Lighting is very low in walk-in cooler. Provide at least 10 foot candles of light in walk-in cooler. //
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above food for restaurant in walk-in cooler. Store personal food separately from food for establishment. Store personal food on bottom shelf. REPEAT |