| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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 stored on and above prep surfaces at the start of inspection. CDI- Food employees relocated drinks to approved areas.
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 eating watermelon in prep area during inspection. CDI- PIC directed employee to designated area for eating. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing their hands at the prep sink. EHS notified PIC. CDI- PIC instructed employee to wash hands at hand sink only. **REPEAT**
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handle raw shrimp then handle a clean utensils without changing gloves and washing hands. CDI- Food employee discarded gloves and properly washed hands. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above ready to eat foods in the walk in cooler. CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the cook line lowboy and in the walk in cooler that were not covered, items were not being cooled. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a concentration less than 50ppm of chlorine. CDI- Vendor was able to come and make a repair to the dish machine during the inspection. Dish machine is reading at 50ppm.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored with a visible food debris present. EHS advised that thermometer should be be cleaned and sanitized between and before use. CDI- PIC cleaned and sanitized the thermometer. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tofu, cooked chicken (3 pans), cooked noodles, cooked dumplings, and canned baby corn. Food employee was able to verify that the items had been opened/prepared the day prior (06/17). CDI- PIC was allowed to date the items.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
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 that facility was utilizing TPHC but did not have the procedures onsite. PIC stated that the owner had the procedures with them. EHS advised that the procedures should be maintained onsite. **REPEAT** 10-day VR required
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cooked chicken in lowboy unit with 11:30AM written on the container at 11:15AM. Food employee stated that the chicken was from the day prior and was placed on TPHC then put back into the lowboy. CDI- Food was discarded. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead roaches during inspection. CDI- Food employees disposed of the insects. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a utensils stored in water at 74F near the rice cooker. CDI- PIC dumped the water and took dishes to pit to be w/r/s. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed facility equipment stored in employee restroom. Remove items. |
|
49
|
0.50
|
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. Observed equipment on the cook line with heavy debris. Observed lowboy units and gaskets in need of cleaning. More frequent cleaning is recommended. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed the sprayer at the dish machine is leaking. Repair as soon as possible. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. **REPEAT** |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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. Observed low grout throughout the kitchen. Repair as soon as possible. **REPEAT**
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken towel dispenser near dry storage area.
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 ceiling tiles and walls with debris buildup. More frequent cleaning is recommended. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored with dry goods. Observed speaker and charging cables stored on clean deli slicer. EHS advised that a designated area for employee belongings should be used.
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a large amount of employee food throughout the facility, walk in cooler, walk in freezer, pre unit and dry storage. Food, aside from what was in the prep unit, was not labeled as employee food or separated from facility food. PIC stated that they will work on storage of employee food. |