|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures on site for the facility utilizing 6 hour TPHC for spring mix at the cookline and salad station opentop refrigerators. Facility was properly time stamping the items and were utilizing the 6 hour TPHC due to the spring mix fluctuating in temperature easily in previous inspections. Spring mix observed at proper holding temperatures today but facility wishes to continue using 6 hour TPHC for the spring mix.
CDI - PIC filled out written procedures at the time of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle of windex to be stored on a shelf directly next to a cleaned pot at the back prep line.
CDI - Chemical bottle to chemical rack. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - Observed 3 containers of spicy salmon, spicy tuna, and spicy crab to be cooling at a rate of 0.0 degrees/min in the WIC. Items were cooling down following prep earlier this morning at approx 10:30-11am. All trays were observed to be covered in plastic wrap, not allowing for adequate air flow around the product. REPEAT.
CDI - Plastic wrap removed from raw salmon trays to allow for adequate cooling. Observed at 41F 30 mins later.
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
|
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 numerous flies at the front expo RIC area. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth bucket at the sushi counter to be testing at 0ppm of quaternary ammonia.
CDI - Bucket emptied and refilled with properly concentrated 250ppm solution. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned plastic containers to be wet nested on the clean dish rack adjacent the dishwashing area. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board to have a heavy amount of staining and deep cut marks.
CDI - PIC voluntarily discarded.
4-502.11(A) Maintain utensils in good repair. - Observed the 4 fryer baskets in use to be beginning to break with the corners starting to have large gaps and metal beginning to fray. |
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