| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Establishment is not date marking foods effectively. Establishment was not cooling chicken, shrimp, or pork properly. All containers and pans had greasy residue on them. Time as a public health control not being followed correctly. The PIC must ensure that the rules in this code are met. PIC must control foodborne illness risk factors effectively. CDI - PIC educated on duties. REPEAT
A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Establishment was using cardboard boxes to store cooked food. Food must only contact cleaned and sanitized surfaces. Do not use cardboard to store food. CDI - PIC educated on requirement and chicken discarded. 0 pts. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans and containers stored as clean had greasy residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Containers and pans put in 3-compartment sink to be re-washed. REPEAT
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. Cooked chicken measured 75-86F after cooling for over 2 hours. Cooked pork and cooked shrimp were also cooling in deep bowls and in thick portions and would not reach 70F within 2 hours. CDI - Chicken discarded. Pork and shrimp spread out onto sheet pans to cool faster.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage held out of temperature control at 59F. Egg rolls in reach-in cooler measured 44-46F. Chicken in reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Establishment needs to keep cabbage cold at 41F or less, or add it to TPHC sheet like other TCS foods held out of temperature control. CDI - Cabbage, chicken, and egg rolls moved to walk-in cooler to cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu, baby corn and pork ribs missing date labels in sandwich cooler. Cooked chicken in reach-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on items. //
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 All the cardboard boxes of cooked chicken and egg rolls in walk-in cooler were date marked as being prepared on 10-3. PIC stated these were prepared in the last 2 days. CDI - PIC corrected date label. Establishment is placed on a risk control plan for date marking. EHS will follow up every week to check date marking. If establishment does not follow risk control plan permit will be suspended. REPEAT
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 |
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 Egg rolls held on TPHC were missing time label. CDI - PIC placed 11:45AM time label on egg rolls. // Also, at 3:30PM EHS observed that old time labels for chicken had been changed to from 11:15AM to 3PM. Establishment had not discarded the food. CDI - EHS explained TPHC to PIC and the chicken was discarded. REPEAT |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Cleaning chemical bottle not labeled. CDI - PIC placed label on container. //
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottles of medications stored in top of meat grinder. Store medicines in a separate location. CDI - PIC removed medicines. |
|
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 Chicken was cooled in deep cardboard boxes and still measured above 70F after cooling for more than 2 hours. Pork and shrimp were cooling in deep bowls at start of inspection. Spread out cooling TCS foods to facilitate rapid cooling. CDI - Chicken discarded, and pork and shrimp spread out onto sheet pans. 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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard liners stored throughout kitchen. Remove cardboard from establishment. // 4-501.11 Maintain equipment in good repair. Replace gasket on walk-in cooler door. Old gasket is taped on door. Caulking between prep sinks is worn and needs to be re-done. Establishment needs to seal or remove all the wooden shelves and boards in kitchen. REPEAT //
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. Establishment is storing cooked proteins in cardboard boxes. Establishment needs to acquire more containers and pans that can be washed, rinsed and sanitized. Do not use cardboard boxes. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. Additional cleaning necessary on shelves throughout kitchen, at wok, and in general on all nonfood contact surfaces throughout kitchen. REPEAT |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of raw chicken boxes in bathroom. Remove from establishment every day. REPEAT |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old fryer stored in dining room. Old reach-in cooler is outside behind back door. Remove items that are not necessary to establishment. REPEAT // 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. Clean floors underneath equipment throughout. Clean walls throughout kitchen. Clean ceilings are ceiling vents. REPEAT |
|
56
|
0
|
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. Toenail clippers and other personal items stored in top compartment of meat grinder. Do not store personal items on food contact equipment. 0 pts. |