| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed pork stored beneath chicken in walk in cooler. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
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 bowl of pork chasu stored above chill line in prep top cooler at 55F. Observed pot stickers stored in prep top in original packaging, to where the food is not maintained at the proper temperature in the cooler. Observed eggs in prep top cooler double panned and above 41F. CDI: Products rapidly cooled, as they were pulled out at 1230pm. REPEAT VIOLATION
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 Observed no time labeling on items held on TPHC. CDI: Time written and then product discarded at the end of the 4 hours during inspection. REPEAT VIOLATION |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household pesticide stored at rear exit of kitchen. CDI - PIC and EHS discussed approved pesticide options. PIC removed pesticide to his car. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
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 no label on pitcher of clear liquid at the wok station. CDI: PIC stated that it was water. Product labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soup stored on floor near handsink. CDI: Soup moved to shelf. PIC stated that it was beginning cooling (still 180F) prior to putting it in the walk in. Observed open bags of dry goods in the dry storage area. CDI: Dry goods closed. Observed undrained ice with no lid in dining area for use for drinks. CDI: Ice was discarded. Ensure ice is drained and protected from contamination. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler is rusted. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
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 on gaskets of reach in freezer. CDI: Gaskets cleaned. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed leaf litter and some pallets in dumpster enclosure. Have area cleaned to ensure no pest harborage. This is a shared dumpster. |
|
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 grease build up on wall from griddle to left of prep top cooler. Any equipment used with oil/fat shall be done under the hood. |