| 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 one (1) bin of raw Koji chicken stored over raw shrimp in grill mini RIC.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of cooked chicken wings in grill mini RIC contacting Rangoon in a lower bin. CDI - PIC corrected storage order of food items in grill mini RIC. PIC provided lid to Rangoon bin.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) stovetop food portion (cooked vegetable stock) at stove at 129F at start of inspection. Per conversation with PIC, stock was reheating. Item was reheated to above 165F. However, later in inspection, EHS observed item fall to 129F, due to heating element being turned off. CDI - PIC voluntarily disposed of out of temperature food.
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 . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pump bottle of dish soap with no label. CDI - EHS identified and labeled bottle of dish soap. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 two (2) recently cooked TCS food items (rice and carrots) cooling at ambient temperature at insufficient rates. CDI - PIC rotated food to bins, placed these bins in ice baths, and rotated them to WIC open to improve cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
37
|
2
|
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 two (2) unlabeled squeeze bottles of water at grill area. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed server area wiping cloth stored in weakly concentrated sanitizer bucket (>50 ppm). CDI - PIC remade bucket at effective concentration (approximately 150 ppm) and placed in use wiping cloths in the newly made solution. |
|
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 one (1) tong in lettuce wedge bin with handle contact food. CDI - Salad tongs were removed to warewashing for corrective cleaning.
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) ice scoop stored in ice machine handle contacting the ice. CDI - Ice scoop was removed by EHS without contacting ice with hand and placed at warewashing area for corrective cleaning.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed approximately four (4) metal utensils (spoons, ladles, etc) in wok at stove top in heavily soiled water. Water was observed at approximately 99F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed three (3) plastic containers with cracks on non food contact rims, as well as one (1) container which could not hold water during ice water calibration due to leaking. CDI - PIC voluntarily disposed of heavily cracked container. Dispose of, resurface, or replace damaged utensils as necessary.
Note: EHS observed inactive side prep unit at time of inspection, with no food in its interior. Per conversation with PIC, unit is undergoing repairs procedures and is scheduled to be service prior to the end of the week. No cold holding violations were observed during inspection. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing side door. Contact waste management company to repair/replace damaged dumpster.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door and lid of dumpster open. Ensure door remain closed to prevent the harborage of pests. REPEAT. CDI - Dumpster was closed prior to returning top interior premises. |
|
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 three (3) water damaged ceiling tiles above dish machine area. Observed chipped tiling at mop sink wall. Repair and replace damaged tiles as needed. |