| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of cut raw steak stored above bean sprouts and cilantro in side prep unit. CDI - EHS reviewed storage conditions with PIC. EHS adjusted storage order to prevent potential contamination. REPEAT.
Note: No escalation in point deduction due to improvement from previous inspection; fewer instances of improper storage order were observed.l
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 two (2) portions of TCS food (rice in front hot pot and onion soup in steam kettle) below 135F. CDI - PIC voluntarily discarded out of temperature TCS food.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed server RIC with ambient temperatures ranging between 45F and 50F during inspection. All TCS food within (to go salad box, portioned salad bowl, lettuce wraps, and salad bin, totaling approximately fourteen (14) portions of TCS food) were observed at temperatures ranging from 45F and 48F. Per conversation with PIC, to go salads and salad bin had been prepared less than three hours prior. Recently prepared TCS food was rotated to WIC for proper cooling and cold storage. All other TCS foods within were voluntarily disposed of by PIC. A verification of cold holding equipment will occur no later than 12/9/2024.
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 . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) flies throughout kitchen area during inspection, including near area of active food prep (tray of in process spring rolls) at prep table. PIC covered tray of rolls during pause in preparation of food to prevent further potential contamination by insects. Work with contracted pest controller to prevent pest entry/control pests via pest control mechanisms and pesticides. |
|
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 one (1) box of frozen food in bin on floor of walk in freezer. CDI - PIC rotated bin to available shelving.
Note: EHS also observed boxes of recently delivered dry good (boba and tea powders) and frozen TCS foods (Mays Meat Food Service) having not been elevated. Per observation, these items had been recently delivered and were awaiting proper storage. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (stove top food prep) with watch and bracelets on. |
|
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 (approximately 50 ppm). CDI - PIC remade bucket at effective concentration (approximately 300 ppm) and placed in use wiping cloths in the newly made solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
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 one (1) container of cilantro in server mini RIC with spoon handle contact food. CDI - EHS removed spoon without mark barehand contact and rotated spoon to dish area. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) plastic containers at dish drying areas stacked wet. CDI - EHS separated and reorganized containers to allow for effective air drying. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (fry boxes) stored with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket at grill area prep unit underside coming loose from adhesive backing. Repair/replace gasket as needed. REPEAT. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink pipe at handsink next to 3 compartment sink. Repair plumbing as needed. |