| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle garbage can after returning from outside back to kitchen prep area and not wash hands before handling clean equipment. CDI, employee washed hands.
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed spring rolls uncovered / unprotected in chest freezer in contact with soiled area. CDI , egg rolls transferred to store in protected container. |
|
20
|
0
|
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.
Observed bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly cool.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken cold held at 44 degrees F and sauce at 46 degrees F in prep unit 2. Observed raw chicken, dumpling cold held in bottom of prep unit 1 above 41 degrees F. Ambient air temperatures were 46 degrees F. Observed pork wonton and house made sauce in high mount reach in behind counter between 49-51 degrees F. Ambient air temperature of unit measured 49 degrees F. CDI, foods in units over 4 hours voluntarily discarded and TCS foods recently placed in unit relocated to rapidly cool. Vr needed to ensure calibration of equipment.
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 . |
|
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 -
Observed bowl of lo mein cooling in deep container at 77 degrees F at 2:00pm. AT 2:20 lo mein was at 76 degrees F. CDI, noodles relocated to shallow containers to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork held at ambient room temperature in kitchen to thaw. CDI, pork relocated to refrigerator to thaw under refrigeration. |
|
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. Observed several containers of spices and oil not labeled by common name. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bus tubs filled with meat and employee setting containers on ground to fill containers during preparation. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spoon stored on soiled prep area near wok and knife wedged in soiled area in between uses. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Repeat./ |
|
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. Observed several torn gaskets on prep refrigerator door and walk in cooler. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris and soil collecting on top of dish machine and machine in need of deliming. |
|
49
|
0.50
|
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 shelving in need of cleaning throughout kitchen. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings shall be cleaned as frequently as needed. Observed build-up underneath the equipment on the grill line and spillage and soil accumulation behind prep equipment and walls in kitchen. Repeat. |