| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No date marking system in place at establishment at time of inspection. Also, lo mein that began cooling last night and was still 46-48F in sandwich cooler bottom and in walk-in cooler. Most strainers, pans, and bowls that were stored as clean had food debris on them. Container of pooled raw eggs stored on shelf above RTE egg rolls. PIC must have better active managerial control. Ensure there is a date marking system in place, dishes are properly cleaned, and TCS foods are cooled properly. CDI - PIC educated on PIC duties.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pooled eggs stored above RTE egg rolls in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Nearly all pans, strainers, and bowls that were stored as clean had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dishes taken to 3-compartment sink to be washed.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Pan of lo mein in walk-in cooler measured 48F. Pan of lo mein in bottom of sandwich cooler measured 45-46F. PIC stated the lo mein began cooling last night. TCS foods must cool to 41F within 6 hours of preparation. Establishment must limit the amount of TCS foods that are cooled due to limited space. CDI - Lo mein discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) // 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). No date marking in establishment. VR - Verification required within the next 10 days that date marking system is in place.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
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 Pill bottles observed on shelf above plates in front area. Store employee medications separately from clean utensils. CDI - PIC moved medicine to proper location. 0 pts. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Cooked chicken was cooling in sandwich cooler top during inspection. Containers of lo mein were cooled in deep containers overnight and still measured above 41F. CDI - PIC educated on cooling methods. Lo mein discarded and chicken moved to freezer to continue cooling. 0 pts.
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. Some flies observed in establishment. Keep back door closed to prevent flies from entering establishment. 0 pts. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Some wet wiping cloths observed on surfaces during inspection. Store wet wiping cloths in sanitizer solution when in between uses. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
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. Drink cups were being stored in ice machine. Do not store utensils in ice machine unless it has a handle and the handle is above the ice. Cup was also stored as scoop in sugar container. Do not use cups as scoops. Scoop must have a handle. |
|
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. Replace rusted chest freezer. Reseal or replace wood shelves by drink area. Repair or replace doors on prep cooler. Remove tape at hot bar counter. Replace rusted shelves throughout. Replace lid of sugar bin that is cracked. 0 pts. |
|
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. Clean bottom of upright cooler. 0 pts. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Replace acoustic tiles in prep areas/storage areas. Repair/replace damaged floor tile in walk-in cooler. Repair wall damage near back door. 0 pts. |