| 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 Containers of raw salmon stored on shelf above noodles and tofu in sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of cooler.
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 |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, food processor blade, some containers, knives and cutting boards stored as clean but had food debris on them. Utensils and food-contact equipment shall be cleaned to sight and touch. CDI - Utensils and equipment moved to 3-compartment sink to be washed again.
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 . |
|
37
|
2
|
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. Ingredients in front of wok are not labeled. Label all ingredients that are not readily identifiable. REPEAT |
|
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. Wet wiping cloths observed on surfaces in kitchen during inspection. Store wet wiping cloths in properly concentrated sanitizer when in between uses. 0 pts. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Walk-in freezer door freezes shut because heat strip on door doesn’t work. Repair. REPEAT //
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker is household equipment. Replace with commercial equipment. REPEAT. Reduced to half credit because cutting boards were replaced. |
|
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. More frequently cleaning needed throughout kitchen, especially shelves, interiors of refrigeration, and low shelves. Clean more frequently. REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop sink drain is not draining. VR - Verification required within 10 days that sink drains. |
|
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. Floor tile damage and worn grout between tiles in back of kitchen. Repair physical facilities. REPEAT // 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. Floor and wall cleaning needed throughout kitchen, especially underneath and behind equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Lighting is low in walk-in cooler. Replace light. REPEAT |