| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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. Employee observed eating food on line on table with soup wells. Employees must eat in a separate area. CDI - Employee educated and they sanitized prep top. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - Employee placed paper towels at hand washing sink. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
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, and several pans and containers found on clean utensil shelf with visible food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - PIC moved items to 3-compartment sink to be washed again. REPEAT
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Chicken wings held on TPHC had 11:30-3:30PM discard time. Employee observed changing the time to 2:30-6:30PM. Ensure TCS foods held using TPHC are labeled with accurate start time, and used or discarded within 4 hours. Employee stated that he had cooked more chicken wings at 2:30PM, but forgot to change time. CDI - Employee educated on TPHC. |
|
33
|
0.50
|
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 Cooked chicken measured 78F in sandwich cooler bottom. Employee stated he cooked it 1 hour ago and placed it in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods after cooking. Do not use coolres on line. CDI - PIC moved chicken to walk-in cooler to continue cooling.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead roaches observed in establishment. Continue using pest control company to treat for pests. Establishment needs to clean to prevent attracting pests. Kept at half credit due to there being no live roaches observed during inspection. REPEAT |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice scoop handle observed touching rice in rice warmer. Handles of in-use utensils must not contact the food. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sushi cooler is severely worn and not easily cleanable. Resurface or replace cutting board. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker at sushi station is household equipment. Dot not use household or domestic equipment in establishment. 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 outsides of dry storage containers, exteriors of cooking equipment, shelves throughout, inside refrigeration, etc. Establishment needs to clean more thoroughly and more frequently. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
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. Cleaning needed on walls and floors throughout establishment. Heavy buildup present on floors underneath equipment. Clean physical facilities more frequently. REPEAT // 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. Grout between floor tiles is extremely worn in several areas in kitchen. Repair. REPEAT |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide required lighting intensity. Lighting in walk-in cooler is 1 foot candle. Replace light fixtures so it is at least 10 foot candles. REPEAT |