| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands at handsink during food prep (wrapping crab rangoons). Employee rinsed hands with soap and water, but turned off hand sink without a barrier. CDI - EHS demonstrated proper hand washing procedures and observed corrective hand washing procedure. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P EHS observed handling of raw vegetables with barehands, specifically carrots and broccoli. CDI - Carrots were used as ingredients in cooked food items during inspection and broccoli was set to be washed prior to storage.
Unless ready to eat foods are to be used as ingredients in cooked food IMMEDIATELY (I.E. at the grill), washed, ready to eat vegetables are not to be touched with barehands. |
|
15
|
1.50
|
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 Observed two (2) rewrapped trays of frozen beef stored above packaged noodles in walk in freezer. Observed one (1) bin of cooked chicken chunks beneath raw pork dumplings in RIC. CDI - Storage order was reorganized to prevent potential contamination. EHS provided WIC and reach in unit storage order charts to PIC. REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) open containers of sauces stored below unwashed produce in WIC.
Note: No escalation in point deduction due to noted improvement in storage conditions; unless cooling, food items were stored with covers and wrappings, and no improper contact was noted in stored foods.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers (two containers of soy sauce, one container of salt) unlabeled. CDI - PIC labeled all working containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) open bottle of soybean oil stored on the floor of kitchen. CDI - PIC elevated storage of soybean oil using empty sauce bucket. REPEAT |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed chopping of broccoli directly from produce box without first being washed. CDI - Broccoli was set aside to be properly rinsed prior to storage or cooking. Vegetables are to be washed BEFORE cutting.
Note: EHS observed handling of raw vegetables with barehands, specifically carrots and broccoli. Carrots were used as ingredients in cooked food items during inspection and broccoli was set to be washed prior to storage. Unless ready to eat foods are to be used as ingredients in cooked food IMMEDIATELY (I.E. at the grill), washed, ready to eat vegetables are not to be touched with barehands. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
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. Observed two TCS food containers (cooked chicken in WIC and raw chicken in prep unit underside) with bowls stored within as utensils. CDI - PIC removed bowls from containers. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed and sanitized metal pans stacked at 3 compartment sink drying rack. CDI - EHS and PIC separated wet pans to improve air drying. REPEAT |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of rice boxes stored with exposed food contact surfaces. CDI - PIC inverted boxes to prevent potential contamination. |