| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 a cambro stored inside the handsink at the make line.
CDI: PIC removed cambro so that the handsink was not blocked for employee use. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink slime and black buildup inside the soda nozzles at the soda fountain.
Ensure soda nozzles are getting cleaned at a frequency to preclude accumulation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed multiple sheet trays of 3 different kinds of house-made dumplings stored inside the hotbox, temping below 135F (see temp chart). PIC stated they have been inside the hotbox moments before the start of the inspection.
CDI: PIC reheated all dumplings and EHS observed they were all temping above 165F; placed back into the hotbox to hot hold.
Observed one pan of chicken temping below 135F (See temp chart) in the HH warmer. PIC stated she reheated this 30 minutes prior.
CDI: PIC reheated chicken to above 165F before placing back into the HH warmer.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (11 bins of housemade noodles, pan of cooked cumin beef, pan of cooked pork belly) cold holding above 41F (see temp chart) stored inside the standing RIC. EHS observed ambient air temp of RIC was at 37F. PIC stated that the housemade noodles are delivered from their sister restaurant (some from 7/18, most recent one from yesterday) and are not frozen before receiving, and are stored straight into this RIC as soon as they are delivered (in plastic containers with tightly-fitting lids); PIC stated facility does not conduct temperature checks on their cold holding units; PIC stated they did not have the cumin beef or pork belly taken out of the RIC today.
CDI: PIC voluntarily discarded all above mentioned items since length of time TCS food items have been sitting in the temperature danger zone is unclear, but definitely past 4 hours, and owner of the facility delivered more housemade noodles from their sister restaurant, which EHS observed were delivered at 41F.
EHS advised PIC that conducting routine temperature checks twice a day for cold holding units would be a good idea to ensure TCS food items are not entering the temperature danger zone, and if TCS food items are found during temperature checks to be above 41F, then corrective action can be taken much sooner and less product wasted.
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 . |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
Observed a deli container stored inside the rice bin. EHS explained that deli containers shall be removed after each use since they do not have scoop handles built-in and therefore the entire container is considered food-contact surface.
CDI: Deli container was removed to prevent contamination. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed a single-use bowl stored inside the salt bin.
CDI: Single-serve bowl was removed.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
Observed several stacks of single-serve bowls and boxes stored right-side up, out of their original protective packaging, stored on countertops/above make tables/prep tables throughout the facility.
CDI: PIC inverted single-serve articles to prevent contamination. |
|
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 a lowboy freezer out of order.
PIC stated there is a work order in to have it repaired. |
|
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 the QUAT test strips used to test the concentration of the QUAT sanitizer at the 3-compartment sink, not testing properly. EHS noticed that the QUAT test strips were expired back in September 2021. EHS used personal QUAT test strips to test the concentration of the sanitizer, and observed QUAT was reading proper concentration (above 200ppm).
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
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 several non-food contact surfaces of multi-use equipment and utensils stored clean left EHS's hands with sticky residue.
Increase cleaning frequency. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 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.
Observed the soap dispenser at the handsink near the make line, fallen off the wall.
Repair so that soap dispenser is not stored commingled with food items on the countertop of the table stored next to the handsink. |