| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
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. Raw salmon observed on shelf above buckets of sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine on test strip. Dish machine must sanitize properly with 50-200 ppm chlorine solution. VR - Verification required within 3 days that dish machine is repaired. Establishment must use single-service plates and cups until dish machine is repaired. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat residue present in meat grinder components and it was stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - PIC moved grinder to 3-compartment sink to wash again.
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 . |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Lo mein measured 47-50F at beginning of inspection. Lo mein was checked again an hour later and it still measured 47-50F. CDI - PIC educated on cooling methods and she moved the lo mein to shallower pans and placed ice in with the noodles to cool. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cantaloupe measured 43F in upright cooler. Steak in sandwich cooler measured 56F at wok area. Mussels in walk-in cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC removed lids/plastic wrap and placed items in walk-in cooler to cool. 0 pts.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Lo mein measured 47-50F at beginning of inspection. PIC stated it was cooled in cold water 1 hour previously. Lo mein was checked again 1 hour later and it still measured 47-50F. CDI - PIC moved lo mein to shallow containers and placed ice in the containers.
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 . |
|
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. 2 live roaches observed on top of dish machine, 1 live roach observed on floor and 1 dead roach observed on prep table. Maintain premises free of pests. |
|
43
|
1
|
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. Scoop handle observed laying in crab salad. Handles of utensils must not contact the food. REPEAT |
|
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. Sushi display cooler sliding doors are held together with tape. Some shelves inside refrigeration units are chipping paint/rusting. Repair listed equipment. 0 pts. |
|
49
|
1
|
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. Clean shelves in walk-in cooler. Clean shelves in dry storage area. Clean these areas more frequently. REPEAT |