| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
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 2 sheet pans of raw chicken, out of original packaging, in walk in freezer stored directly above raw pork and raw beef that were also out of original packaging on sheet pans. CDI - PIC re-located chicken to restore storage order. REPEAT. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
24
|
1.50
|
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
Observed garlic oil mixture held on a cart on cook line with no TPHC marking to determine start and end. CDI - PIC verified time product was made and placed TPHC sticker label. REPEAT -1.5- |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed 1 bottle of dish soap stored on cart shelf directly next to broccoli. Also observed 1 unlabeled chemical spray bottle. CDI - PIC relocated soap and labeled chemical spray bottle. REPEAT -2- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed large bag of carrots stored on floor in walk in cooler. CDI - PIC relocated product off floor. REPEAT -1- |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 3 wet cloths on prep top. PIC indicated as cloths used to clean the prep top. REPEAT -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying.
Observed wet stacking throughout metal pans stacked atop one another on shelving indicated for clean dishes. -0- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed 1 chicken picker located on cook line and 3 utensils used for peeling fruits and veggies with significant rust build up. -0- |
|
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 shelving in walk in cooler with heavy rust and food debris build up. Also observed RIC holding spring rolls and dumplings with heavy amounts of food debris throughout the entire cavity. Increase cleaning frequency. -0- |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed broken backflow preventer on canwash faucet. EHS must verify replacement or repairs on backflow preventer within 72 hours. -1- |
|
55
|
0.50
|
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.
6-201.15 Mats and duckboards shall be removable and easily cleanable.
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 ceiling tiles in back of house in disrepair. Observed cardboard being used as mats on cook line and as shelving liners. Also observed heavy amounts of debris and buildup along the flooring of facility, especially in hard to reach areas around, under, and behind equipment. -0.5- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee clothing stored directly atop bags of sugar in dry storage. -0- |