| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be at 0ppm chlorine at the time of the inspection. PIC discovered the chemical bottle was empty.
CDI - PIC replaced chemical bottle. Machine primed and retested at 100ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed squirt bottles stored as clean on the clean dish rack in the dishwashing area to have food debris in the nozzles and interior surfaces of the lids. PIC stated they do not use the bottles anymore.
CDI - Squirt bottles voluntarily discarded.
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 .
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior walls of the ice machine to have an accumulation of black grime. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of hard boiled eggs stored in the opentop refrigerator closest to the dishwashing area at temperatures of 48-51F. Unit ambient was observed at 47F. This was the only item stored in the unit as the PIC stated the unit does give them issues. REPEAT.
- Observed 6 halves of cooked crabs stored in an insert container in the cookline opentop refrigerator across from the wok line at temperatures of 47-50F. Items were observed stored too high in the insert container, not allowing them to be in the refrigeration. Halves of crab observed in the layer below and bottom of the inset container were observed at <41F.
CDI - Items voluntarily discarded. PIC purchased new like-for-like unit to replace nonfunctional opentop while EHS was on site instead of continuously repairing it, with the unit being delivered later in the week. PIC to not keep any items in the nonfunctional unit until new one arrives and is installed. EHS confirmed on site the refrigerator ordered is NSF/ANSI approved.
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked chicken wings in the cookline lowboy refrigerator across from the fryers that was not provided with a date mark. Cookline employees stated it was from the morning prior.
- Observed an insert container of cooked noodles stored on the top shelf of the cookline lowboy refrigerator across from the wok line that was not provided with a date mark. Cookline employees stated cooking it the night prior.
CDI - PIC date marked items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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 a bus bin of prepped raw shrimp cooling at a rate of 0.0 degrees/min in the WIC. Bin was observed with tight fitting plastic wrap over the top, not allowing for adequate air flow to circulate around the product.
CDI - Plastic wrap removed and item moved to WIF to allow for rapid cooling. EHS observed the product at 41F at the end of the 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 . |
|
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. - Observed bulk storage bins in the dry storage area and insert containers at the cookline of spices and oil that were not labeled as to their contents. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flying insects throughout the dry storage area. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed large bins in use to store spices in the dry storage area with the handles of the scoops inside directly touching the product.
CDI - Scoop handle removed. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
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. - Observed an insert container of cleaned multi-use utensils stored directly beneath the expo area paper towel dispenser, subjecting them to potential contamination/splash from employees who are getting paper towels after washing their hands.
CDI - Insert container of utensils relocated. |
|
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 the wire storage racks in the WIC to have an accumulation of food debris/grime. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster open at the time of the inspection. REPEAT. |
|
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 the walls behind the pre-rinse sink and surrounding the mechanical dishwasher to have an accumulation of black grime.
- Observed the floors in the WIC and beneath the WIC racks to have accumulations of food debris. |