| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Observed plastic lid inside hand rink and buckets of soy sauce in front. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf. CDI: items removed
6-301.12 Hand Drying Provision (Pf). Observed Paper towel not available at hand sink. Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. CDI: paper towel provided |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed tray of raw Beef above fish in WIF. A) Separate the different types of raw animal foods - P. CDI: beef moved to designated location |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-101.11 Identifying Information, Prominence. Observed epoxy spray bottle in the chemical storage. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. Only those pesticides that have been registered with the EPA and with the N.C. Department of Agriculture and Consumer Services shall be used. If the manufacturer’s label is missing from a pesticide container, the container shall be identified with the manufacturer’s product brand name, percentage of each active ingredient, and EPA registration number. Pf. CDI: item discarded |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Observed Raw shrimp cooling in closed container at 56F in WIC. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf. CDI: container opened |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C). Observed Air gap on the back door. Protect outer openings of establishment from insect or rodent entry.
REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed Boxes of food on floor in WIF, and rice and soy sauce containers under cutting station of raw chicken, large Container of rice under drain board of prep sink. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C). Observed Loose hinges of a couple of rice cookers, Damaged gaskets of reach in cooler. Equipment shall be maintained in good repair.
REPEAT
4-205.10 Food Equipment, Certification and Classification. Observed Blender for household use only in the back storage. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C). Observed Soil build up on shelf under soup station and on in few areas . Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 PLUMBING SYSTEM maintained in good repair. C. Observed visible leak at prep sink
REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.12 Floors, Walls, and Ceilings, Utility Lines (C). Observed Soil build up on floor in WIF and Soil build up in ceiling tiles in the back area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed Damaged cove base by the back hand sink area and Low grout behind steam well in the cook line, Damaged seal around prep sink. Physical facilities shall be maintained in good repair.
REPEAT |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C). Observed Employee belonging in few areas. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |