| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P
Observed PIC touch/wipe face and then don new gloves with no hand wash.
CDI - Employee educated and hands properly washed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed slicer with food debris present on the food contact surfaces of the slicer. PIC stated that the slicer had not been in use since the previous day.
CDI - PIC instructed employee to begin w/r/s process for slicer.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw squid cooked chicken and cooked shrimp held above 41F inside the prep unit.
CDI - Squid and shrimp were voluntarily discarded. Chicken was prepared 1 hour before EHS arrival and item was placed inside the 3 door RIC for rapid cooling.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
PIC of facility could not located the written procedures for the items that are held on TPHC.
CDI - EHS provided TPHC forms via email to PIC.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
3-603.11 (A - C) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed asterisk beside foods that can be ordered/served raw or undercooked in pho & hot pot dishes (eye-round steak, calamari, scallops, seasonal menu item clams, fish balls) there is no footnote on the menu for the asterisk/disclosure to denote.
10 day verification required. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed chemical soap stored above sauces and single-service items inside the dry storage area.
CDI - Chemical moved to bottom shelf. |
|
43
|
0.50
|
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 scoops with handle in direct contact inside containers of sugar, salt and MSG.
CDI - Scoops were removed from the containers. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.
Observed soiled cardboard on the floor in front of the fryer and the stove.
Remove the cardboard from floor. |