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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
Observed PIC training employees with employee health agreement with only 5 illnesses. CDI - EHS provided PIC with correct 6 illness agreement form through email. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
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 drink stored on the prep unit and on top of the stove. CDI - Employee removed drinks. |
|
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
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 .
Observed chicken, noodles, bean sprouts, & pork held above 41F inside prep unit 1. CDI - PIC stated that items were placed in RIC at 11 AM and will use 4 hour TPHC on items inside the prep Unit (3 PM discard).
Observed noodles inside the WIC held at 45F. CDI - Noodles were discarded. |
|
23
|
1.50
|
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
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 .
Observed fried tofu with no date marking. CDI - PIC stated that the fried tofu was made the previous day and the correct date marking was added.
Observed Wontons and Rice noodles with no date marking inside the WIC. Wontons were put in WIC to thaw the previous day and the correct date marking was added. Rice noodles were voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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
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 .
Observed shrimp cooling in large deep pan, covered with plastic. Shrimp were observed cooling at a rate of 0.10F/min. CDI - Shrimp were transferred to sheet pan and moved to WIF for rapid cooling. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop. CDI - Cloth was placed inside sanitizer.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sanitizer bucket stored on the floor in the kitchen. CDI - The sanitizer was removed from the floor. |
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