| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep table, above prep unit and on dry storage shelving above food. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. Observed hot water turned off in employee bathroom. When turned on, discovered plumbing issue. Have sink repaired. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed sesame balls stored below raw crabs in seafood cooler. CDI-sesame balls moved to top shelf.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
16
|
0
|
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. Observed a few containers stored as clean with sticker residue. Remove stickers before washing. CDI-returned to dish for scrubbing.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed TCS food in prep top unit > 41F. See chart. CDI-All moved to WIC to cool. Were <41F within 90 minutes. Do not store food that is stacked too high in container, double stacking or putting pan on top of grid in prep unit. CDI-items returned to WIC. De-escalation of points due to improvement
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Repeat-Observed seaweed salad, squid salad and rice with fish sashimi without time stamps of when removed from temperature control. CDI-items to be discarded with rest of lunch items on TPHC. De-escalation of points due to improvement |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 juvenile German roaches in prep area (where slicer is located). Foremost Pest Control is due for the monthly service, looked at last month’s report, no pest sighting documented. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed wonton strips not under sneeze guard. Need smaller container or container with a self closing lid. CDI-wontons moved.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fried wontons stored with a cardboard egg crate to soak up the grease. Egg crate may have been contaminated with Salmonella while in contact with eggs. Crates are to be discarded after eggs are used. CDI-wontons discarded. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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. Repeat-Observed cup without handle stored in flour. No points due to it being 1 item |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cleaned containers wet stacked. Air dry before stacking. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed rice stored inside container not approved for use with food. Only use containers approved for use as food contact surfaces or chemicals from plastics may leach into food. CDI-rice put into different container.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed home made scoops made from cut up plastic bottle. CDI-discarded. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dishmachine rooms and soda box dispenser room with moldy walls. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed ventilation for hi temp dish machine doesn’t appear to be working or is inadequate. Walk in freezers both have condensation leaks with ice and frost build up. |