| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in kitchen next to prep table at start of inspection. CDI - EHS asked employee to relocate to the dining area. Employee took food to dining area. No contamination was observed. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed delivery of raw meat stacked in front of kitchen hand sink. Observed hot plate with pot of boba in front of front hand sink. CDI - meat was put into coolers and hot plate was moved to one side of the front hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that new utensils are placed out at 11 am and they are washed at 3 pm and at closing at 9 pm. CDI - EHS reminded PIC that utensils used with TCS foods such as kimchi must be washed at least every 4 hours. PIC will wash utensils at 4 hour intervals or sooner.
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 . |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed cooked beef reheating in steam well at 60 F after 1 hour. Water temperature in steam well was 140 F. CDI - PIC stated that food is reheated to 135 and PIC was unaware of time requirement for reheating. EHS reminded PIC of time and temperature requirements for reheating. PIC stated that food is gone by lunch so food was placed on TPHC. PIC added beef flank to existing TPHC procedures. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lactose free milk in front reach in at 48 F. Ambient temperature was 50 F. CDI - PIC voluntarily discarded milk. Regular milk that was purchased this morning was 41 F and was relocated to another cooler. VR.
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. Observed cooked beef and fish in reach in cooler date marked 5-30. PIC stated that food was cooked on 5-29. Observed cooked beef, pork, and chicken in reach in freezer with no date marks. Food employee knew which days food had been cooked and frozen which did not exceed date marking requirements. CDI - date marks for items in reach in cooler were corrected and date marks were added to frozen 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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in gap between prep tops. CDI - food employee removed knife to be re washed and will use a clean portion of the prep surface to store in-use knives. |
|
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. Observed leak from bottom of sanitizer compartment at 3-comp sink. |