| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above cooked chicken in bottom of sandwich cooler. Raw chicken stored above soup in reach-in cooler. Raw beef stored above soup in other sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of rice measured 44F in reach-in cooler. 1 pan of rice was stored out of temperature control at 71F on line. TCS foods must be 41F or less in cold holding. Use TPHC for rice if it is stored out of temperature control. CDI - Both pans of rice moved to walk-in cooler to cool. No increase in severity from last inspection so kept at half credit. REPEAT
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Crab meat, fish cakes, and noodles were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed pre date labels on items. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P The following items were held past 7 days: 3 pans of curry (7-31), pan of noodles (7-20), masaman curry (7-31), red curry (7-27), 2 pans of soup (7-30,7-23), and container of noodles (7-30). TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded all out of date items.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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
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 No time labels on any of the TCS foods establishment holds on time as a public health control. CDI - PIC stated that items were put out at 11AM so an 11AM label was placed on pans/containers. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 bus tubs of vegetables stored on floor in walk-in cooler. 1 bag of flour stored on floor in storage area. Food must be stored at least 6 inches off the floor. REPEAT |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans that were stored as clean were stacked while they were still wet. Pans must be adequately air dried before stacking. 0 pts. |
|
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. Replace torn gaskets present on sandwich cooler door on line. 0 pts. |
|
48
|
0
|
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. Lime buildup in dish machine. De-lime dish machine more frequently. 0 pts. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Hole in dumpster. // 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact property manager to replace damaged dumpster. 0 pts |
|
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. Employee drink stored on shelf above sandwich cooler on line. Do not store drinks where they can spill and potentially contaminate food. Store on a low shelf. 0 pts. |