| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken and raw shrimp stored behind ready to eat proteins in prep top cooler. CDI: Raw proteins moved to the front of the cooler so that raw does not cross contaminate ready to eat items. REPEAT VIOLATION
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
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 container of baby corn not date marked in prep top cooler. CDI: PIC date marked items for yesterday when they were opened.
For more information, please visit: http://meck.co/FoodSafety 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 .
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed unlabeled baby corn in the prep cooler. CDI: Item date marked with prep date of yesterday.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed noodles, cabbage, and egg held past 4 hours. EHS observed that the stickers had been changed to indicate the next 4 hour period however food was not discarded. CDI: Food items voluntarily discarded and new food brought out that was 41F. New rice noodles made and marked with 4 hour hold time. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of white granular at the cook line. PIC stated that product was sugar. CDI: Product labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed black ants at the back door inside of establishment. PIC stated that they have pest control come monthly. EHS recommends that they request an additional visit and ask for ant traps or other methods to keep them out of the facility. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard box being reused to hold bags of fried wonton strips. Replace with a washable, smooth, and easily cleanable container. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired and inaccurate test strips for sanitizer. VERIFICATION REQUIRED within 10 days to verify test strips on site. |
|
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 sides and tops of fryers with heavy grease build up. Observed shelving in walk in cooler with build up, particularly on shelves with raw product. Observed shelving with bulk dry good containers with significant build up from dry goods and spills. Ensure more frequent cleaning. REPEAT VIOLATION |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Cleaning needed in hard to reach areas throughout the kitchen under 3 compartment sink, behind fryers, and under prep table to minimize build up. Ensure more thorough and frequent cleaning. REPEAT VIOLATION |