|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of a couple metal insert pans with food debris residue, in need of cleaning. EHS observed that vast majority of FCS at stored clean, only a couple pans needing cleaning. CDI- pans removed for cleaning during inspection.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
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 a couple of chemical bottles with no label during inspection. Bottles stored near back door and in bathroom. CDI- chemicals identified, PIC placed labels on bottles during inspection. Note: most chemicals clearly labeled with laminated label, PIC received new bottles last week and a few were not labeled. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility thawing large cuts of raw pork on sheet tray in ambient room temperature air. PIC stated employees usually use prep sinks with cold running water to thaw, prep sinks were in use. CDI- cuts of pork moved to walk in cooler to finish thawing. EHS discussed approved thawing methods with PIC. Thaw under cold running water (below 70F), in refrigeration or as part of cooking process. REPEAT. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with rag during inspection. Ensure back door is fully closed and sealed from outdoor elements. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pitcher and other utensils (peelers, knives) stored directly adjacent to handsink at service station with no splash guard, potential for splash contamination when washing hands with equipment stored here. EHS discussed moving equipment away from handsink or installing splash guards to ensure employees are not contaminating nearby utensils/equipment when washing hands. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed 1x gasket at sushi area with significant damage, splitting and peeling away from door frame. REPEAT. Note: points left at 0, PIC Steven showed EHS confirmation that gasket has been ordered from “The Seals”, waiting to have installed. |
|