| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer on the prep table that had been cleaned, but still had residue in crevices. Observed a meat grinder with two pieces of food on the inside. Observed the can opener with residue. Observed a blinder with water and food debris on the dry goods shelf. Ensure all food contact surfaces are clean. CDI, all items moved to dish washing area for cleaning.
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 of the ice machine with residue around the bolt of the ice shield. Observed the tea nozzle with residue. Keep the clean these surfaces more often. Sanitize the tea nozzles every evening. |
|
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 Observed dumplings in the flip top at 51 F. Staff advised that they were placed in the flip top less than 4 hours ago. CDI, product moved to freezer. Observed cooked chicken over stacked in the flop top unit. The top portion of the chicken was at 53 F and and the lower half under the chill line was at 41 F. CDI, top half of product discarded. Observed noodles with yesterday’s date in reach in at 46 F, unable to determine how the product was handled this morning. CDI product discarded, all other items in the reach in below 41 F.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed liquid eggs at the cook line on TPHC, but the product is not listed on TPHC procedure and the board with the discard time. CDI, policy updated.
Observed products on TPHC, chicken and liquid eggs with a discard time of 2:45 still in use at 3:00 pm. Ensure you are following your approved TPHC procedure and discarding the product after 4 hours. CDI, food items discarded. |
|
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 raw chicken, beef, and shrimp in covered containers that had been taken to the cook line and back at 44-42 F. After 45 minutes, some of the products that were packed to the top of the container did not change in temperature after 45 minutes. CDI, Establish was still in 4 hour window and products were moved to the freezer where they finished cooling.
Do not cover products that are cooling and recommend that you not take the entire container into the hot kitchen to refill reach in units.
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
|
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 several spices and one squeeze bottle with a liquid with no label identifying the products. Ensure that all products are labeled. CDI, PIC labeled the items. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in the kitchen. Observed magnetic screen at both rear doors that were left open. If these are used, ensure that staff are closing the curtains after entering. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed rice container with a scoop with no handle. Only use scoops that have handles to dispense food.
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 a flour bin with a scoop with no handle. Only use scoops that have handles to dispense food. There were several other containers of dry goods with scoops that had handles. Ensure this process is used throughout the kitchen. |
|
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 a sugar bin with a cracked lid. Replace the lid. |
|
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 walk in refrigerator shelves all with residue on the shelves. Keep these clean. |
|
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 the dumpster area with two open buckets of grease stored on the ground. Use the grease receptacle for storing grease.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster sliding door left open. Keep the door closed when not in use. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed an open square hole in the wall near the prep area line at the back of the kitchen. Seal the large hole.
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 floor collecting residue under equipment and shelves. Clean the floors. |