|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black reside inside on ice contact surfaces. Clean more frequently. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Oserved cooked chicken, cooked shrimp and cut cabbage being stored in fliptop/ RI unit at cook line with temperatures above 41F. PIC stated that items are frequently pulled out for service. And that they have been in the unit for around 3 hours. Observed raw chicken in RI2 with temperatures above 41F. PIC stated that this item was brought here from the WIC around 2 hours ago and is frequently taken out of cooler. CDI: PIC moved items to WIC to quickly cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed 3 large pans of fried chicken cooling at ambient temperature on prep table for around 30 minutes. Chicken was 100F. PIC moved chicken to WIC to quickly cool to below 70F within an hour and a half. 45 minutes in WIC, chicken temperature was 78. Cooling calculation determined this method was inefficient. Observed rice noodles cooling from prep in WIC. After 22 minutes, EHS observed one degree fall in temperature and inefficient for cooling method. Observed pooled raw shell eggs in RI cooling from prep. CDI: Chicken moved to WIF to continue cooling to get below 70 in 15 minutes. Rice noodles moved to WIF to continue cooling quicker. EHS observed fall in temperature for chicken and rice noodles during inspection.
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 |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed main back door open and screen door had screen separating at the bottom. Screen door needs repair. Main door should be left closed. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in establishment. PIC stated that they have a pest control company that services them once a month. |
|
40
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees in kitchen without hair restraint. CDI: Employees put on hats. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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. Observed build up accumulating in RI units and gaskets. Keep clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
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. Observed floors near cook line and under equipment in need of cleaning due to build up of food debris and grease. Keep clean. |
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