| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor food soil accumulation in microwave held by onion soup hot kettle. Clean once a day as required. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed four (4) portions of recently prepared TCS, non date mark exempt food (sliced beef and watermelon rinds in WIC, vegan Bologna in main prep unit) with no date marking. CDI - PIC confirmed portions of TCS food had been prepared earlier on day of inspection (08/22) and affixed date marks to food containers.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed approximately five (5) flies throughout kitchen area during inspection, including near area of active food prep (recently prepared pho broth) at prep table. Observed two (2) glue traps at rear door of kitchen with multiple dead insects. Per conversation with PIC, pest controller has recently been switched to a new licensed pest controller, but PIC was unable to provide documentation of pest control. Work with contracted pest controller to prevent pest entry/control pests via pest control mechanisms and pesticides, replacing mechanisms and retreating kitchen as needed. |
|
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 (grill food prep) with multiple bracelets on under gloves. |
|
42
|
0.50
|
Washing fruits & vegetables |
Yes |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed two (2) chopped and scooped watermelon rinds in WIC stored in bin with unwashed produce and stickers still attached. Per conversation with PIC, watermelon rinds are saved and used as a bowl for catering and/or large dishes. CDI - EHS donned glove, removed stickers from watermelon rinds, and placed rinds in readily available clean bin, which was then date marked placed at RTE section of WIC. Prior to use or cutting, clean all produce and remove debris and stickers; store as RTE food once cut. REPEAT. |
|
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 five (5) containers at dish drying areas stacked wet. CDI - EHS and PIC separated and reorganized containers to allow for effective air drying. |
|
47
|
1
|
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. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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 minor soil accumulation on side tables at dry storage prep unit and grill area. Observed stove area shelving requiring and prep tables in need of additional cleaning. Clean non food contacts as needed. REPEAT. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) pan of employee lunch (cooked prawns and scallops) stored on top of unopened box of egg roll wrappers at prep table. CDI - PIC rotated employee lunch to available lower shelving. |