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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 |
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|---|
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1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: Handwashing, cold holding, cross contamination, cooling
CDI - provided education to the PIC
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. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
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 drinks on prep top units and on shelf in the beverage area over pitchers and glasses. |
|
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 Observed food handler turn the faucet off with their barehands after handwashing. CDI - Food handler rewashed their hands properly.
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 . |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed ingredients and meats (raw or cooked) placed on a plate, then all the ingredients and meats are placed in a wok to cook, the plate used is then just rinsed and reused for another order to place ingredients and meats on. In addition this same plate is being placed on the top of the dish that the final product will be placed on, therefore the concern is cross contamination. CDI - Educated the PIC to discontinue this practice as different raw meats and cooked meats (seafood, beef, chicken and pork, etc.) are being placed on the plates. The plates shall be washed, rinsed and sanitized since a variety of raw meats are on the plates. Educated the PIC that discontinuing got placing unwashed plate with ingredients and meats on the clean serving plate to prevent cross contamination.
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 rice noodles and pad see noodles above 41F at the cookline. CDI - allowed to use TPHC, at 2PM when they close they will discard, but will need to come up with a long term solution. Options: keep noodles at 41F and below or use TPHC (initial temp of the noodle be at 41F, after 4 hours any remaining noodles shall be discarded. Failure to comply may result in further permit action.
Previous inspection observations-
- Observed rice noodles at the cookline at 68F.
- Observed bulk rice noodles at the cookline above 41F. PIC stated they were placed out at 1130AM, they are not on time and after lunch they are placed back into the walk in cooler.
- Observed shredded cabbage in the prep top cooler at 52F, ambient air of the unit was about 53F.
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 . |
|
33
|
1
|
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 Observed rice noodles in the small prep cooker at cookline at 100F prepped today in a deep pan covered with plastic wrap. CDI - PIC removed, uncovered and placed in the walk in cooler.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish being thawed improperly and not removed from the reduced oxygen packaging.
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed peanut sauce and fish thawing in standing water. CDI - Peanut sauce was removed from the standing water. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling panel missing in the back kitchen prep area. Replace.
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 ceiling vents accumulating dust. Clean and maintain. Observed floors under equipment at the cookline and refrigeration units are in need of cleaning. |
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