| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash (Pf)- Observed food employee get soap at the handsink and then move to the 3-compartment sink to start washing their hands. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) CDI- Person in charge stopped employee and directed them to wash their hands at the handsink. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf)- Noted several severely dented cans of quail eggs and water chestnuts were stored on the dry goods shelf with other food items in good condition. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. (PF) CDI- Person in charge moved the cans aside to return for credit. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.12 Records, Creation and Retention- Facility served seafood undercooked and was unable to provide the parasite destruction letter during today's inspection. (B) If the FISH are frozen by a supplier, a written agreement from the supplier stating the FISH are frozen to a temperature and time specified under 3-402.11 (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed a written agreement or statement from the supplier stating FISH were raised and fed as specified in 3-402.11(B)(4) shall be obtained by the PIC and retained in the for 90 calendar days beyond the time of service or sale of the FISH. Pf Verification required, please obtain a parasite destruction letter from your seafood provider. This can be emailed to REHS at escheppelmann@dconc.gov within 10 days (by 2/8/26). REHS will return in 10 days to verify that a parasite destruction letter has been obtained. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) -REPEAT. In walk in cooler raw beef tripe was stored over eggs and peppers. Noted raw beef stored over raw fish in the walk in cooler. In back low reach in unit raw beef were stored over ready-to-eat sauces. In cookline flip top a container of raw eggs was stored directly in a container of mushrooms. In walk in freezer multiple raw animal proteins have been removed from the commercial packaging and were stored intermingled with cooked items and other raw animal proteins. Observed raw beef stored directly on the shelf in the low reach in freezer. Ice stored uncovered at the drink station upstairs. (1) Except as specified in (1)(d) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, P
(b) Cooked READY-TO-EAT FOOD, P and (d) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; CDI - Employees rearranged all items to be stored based on final cook temperatures. Food items covered. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Noted white rice and fried rice in the warmer at 99F and 122F. (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) CDI- Person in charge voluntarily discarded the white rice and reheated the fried rice to 165F. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT- Observed multiple TCS food items (cooked pork foot, mushrooms, cut lettuce, and pig intestine) in the walk in cooler, freezer, and low reach in coolers that were cooked/opened prior to today with no date mark. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. On TCS food items that are cooked and frozen record cook, freeze, and thaw date. CDI - PIC placed dates on food items. Person in charge stated many items were cooked at the Cary location and delivered here. REHS discussed adding a date marking section on the delivery log they have and to begin verifying that the cooked/open TCS items are date marked when they arrive from the Cary location. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)-REPEAT- Observed several working containers of flour, spices, and oils throughout the kitchen not labeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT. Observed multiple containers of food stored directly in an touching food items in other containers in multiple coolers. Facility has pre plated lettuce and then stacked the prepared plates directly on each other, with the bottom of the plate touching the ready-to-eat lettuce. There was a large bag of opened lentils stored in the back storage area by the walk in cooler, this area is only approved for the storage of UNOPENED products only. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-306.11 Food Display - Preventing Contamination by Consumers (P)- The chopped peppers and scallions were not under/protected by the sneeze guard during today's inspection. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.(P) CDI- Person in charge moved the items back so that they were underneath the sneeze guard. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) REPEAT- Observed wet wiping cloths stored in a bucket of water. (B) Hold in-use wiping cloths in sanitizer between uses. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C)- Noted several cups at the drink station stacked tightly together while wet. -After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and (B) May not be cloth dried.(C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)REPEAT- Observed significant ice build inside and around the door frame of the walk in freezer. Bottom shelves of the prep sinks are beginning to rust. Torn gaskets noted on the cookline low reach in and the back low reach in. Equipment shall be maintained in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT- Walk in cooler gasket has black build up on it. Cleaning needed of the fans in the walk in cooler and cleaning needed of the fryer and hood. Removed the laser/shipping tape off the side of the ice machine. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P)- During today's inspection, noted that there was a drain pipe from the air conditioning unit laying in the handsink below the flood rim. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. P Verification required, I will return within 72 hours to verify that the drain pipe of the a/c has been moved to an approved drain and that there is an air gap provided between the drain pipe and floor drain. The drain pipe CAN NOT be drained to the handsink. Handsinks are for handwashing only. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)-REPEAT- Observed a the baseboard at the bottom of the stairs. and around the column by flip top coming away from the wall and in need of repair. A few ceiling vent covers are rusted in the kitchen. Thee floor grout around the 3-compartment sink is worn away and needs re-grouted. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Points maintained at half for improvement since last inspection. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas.-At the beginning of the inspection there were multiple purses, jackets, and other personal belongings stored on the dry goods shelves over and intermingled with food items. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |