| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands with gloves on hands. Remove gloves before washing hands. CDI - Employee educated and washed hands correctly. 0 pts.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . |
|
15
|
0
|
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. Par-cooked chicken stored on shelf above raw beef in walk-in freezer. Raw animal foods must be stored according to final cook temperatures - do not store raw chicken above raw beef. CDI - Par-cooked chicken moved to bottom. 0 pts.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Establishment is partially cooking raw chicken and then cooling it down. Establishment does not have approved written procedures. VR - Verification required by Monday that establishment is fully cooking chicken before cooling, or that they have written procedures. |
|
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. Par cooked chicken measured 110F after cooling for 1 hour. Chicken was cooling in thick portion with tight plastic wrap. CDI - Chicken moved to sheet pan and measured below 70F at 2 hour mark.
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 Raw pork (48F), chicken (44F), bean sprouts (48F) and salads (46F) were above 41F in upright cooler across from cooking equipment. Pho (45-49F), lettuce (47F), and mixed vegetables were above 41F in walk-in cooler. Door was propped open during inspection. Keep door closed, especially when it is 90F outside. Bucket of bean sprouts stored out of temperature control at 76F in kitchen. TCS foods must be held at 41F or less. CDI - All warm foods were moved to freezer. Both coolers were below 41F after doors were kept closed. Establishment needs to use TPHC if bean sprouts are held out of temperature control.
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
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 Spring rolls, imitation crab, and pho were missing date labels. TCS ready-to-eat foods must be labelled with date prepared, and used or discarded within 7 days. CDI - PIC placed dates on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of chlorine sanitizer was very strong (over 200 ppm). Chlorine sanitizers must be 50-200 ppm. CDI - Bottle emptied. |
|
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 Mixed vegetables with cabbage and par cooked chicken were both cooling in thick portions and were covered. Use shallow pans or containers and leave cooling TCS foods uncovered or loosely covered. CDI - Both items were spread out and moved to freezer. 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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food containers of floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some clean food containers observed on floor during inspection. Store clean utensils at least 6 inches off the floor. 0 pts. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
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. Rice cooker stored on rough wood board. Remove from establishment. // 4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door. |