| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed multiple employee beverages being stored above customer foods during inspection.
CDI - PIC moved to appropriate location.
0 pts. |
|
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.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed handsink at wok station blocked and inaccessible. Observed front handsink being used to store wiping cloth. Observed back handsink storing customer togo containers.
CDI - Wok station handsink made accessible. Wiping cloth removed from front handsink. Togo containers removed from back handsink and voluntarily discarded.
1 pt. |
|
15
|
1.50
|
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.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw chicken being stored above raw beef in soup prep and WIC during inspection. Observed unwashed vegetables being stored above RTE foods in WIC.
CDI - PIC reordered storage.
1.5 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked brisket, beef broth, and cooked quail eggs holding below 135F during inspection. See temperature chart. Steamwell not set to adequately maintain hot temperatures. All items had been in unit for less than four hours.
CDI - All items reheated to boiling before being placed back in steamwell. Steamwell temperature turned up.
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 . |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed dish including undercooked eggs not baring asterisk to lead to menu’s consumer advisory.
CDI - PIC added asterisks to all menus.
0 pts. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed bottle of pain reliever being stored above and in conjunction with clean customer multi use utensils.
CDI - PIC moved to appropriate location.
1 pt. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food being stored on the floor in WIF. Ensure all foods are stored at least 6 inches above the ground at all times.
0 pts. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed multiple single use spice containers being used to store other spices. Ensure all single use items are properly disposed of after their first use.
0.5 pts. |