|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
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- *Observed - No proof of training on the foodborne illnesses and symptoms and food employee and PIC were unable to list illnesses and symptoms when questioned by EHS. EHS provided copy of the Employee Health Policy Agreement for PIC to have employees read sign and date. PIC stated all employees that work for the establishment are onsite today. Gave the document to employees and had them all read, sign and date it.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above Raw Beef in WIC and WIF. *CDI - PIC and Food employee re-organized items correcting storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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- *Observed - Cooked Sweet N Sour Chicken in Right Flip Top Unit above 41F. Marinated Raw Shrimp, Beef and Chicken in Left Flip Top Unit above 41F. PIC stated items were prepped today. *CDI - PIC placed items into WIF to be rapidly cooled. PIC voluntarily discarded Sweet N Sour Chicken.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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- *Observed - Noodles cooling with little change in temperature after large amount of time *CDI - PIC had food employee evenly distribute product into smaller containers to allow for faster cooling.
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 . |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard box of shrimp stored directly on the floor in the WIF. *CDI - PIC placed items into onto shelf. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Bowl without a handle used to grab fried breaded chicken held on TPHC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Shared Dumpster doors left open. Doors shall be maintained closed to avoid the harboring of pests. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 - Debris build up under fryers and other hard to reach areas. |
|