| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with food handler’s certificate. No certified food manager present during today’s inspection. -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC with limited knowledge on 6 FBIs. CDI - EHS educated PIC on 6 commonly reported FBIs. -0- |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed bare hand contact with ready to eat peas. CDI - Product voluntarily discarded. -0-
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at dish pit hand sink. CDI - Employee provided soap to hand sink. -0- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs placed above noodles in the walk-in cooler. Same raw shelled eggs were then placed directly on top of box of green onions. Also observed raw shelled eggs spilling onto container of green onions in the prep top. No physical evidence of contamination noted. CDI - Education provided and storage order corrected. -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several plastic and metal food containers with sticker adhesive present stored as clean. Also observed dried food debris build-up on blade of can opener. Equipment used during yesterday’s prep, per PIC. CDI - All utensils transferred to the 3-compartment sink to be washed, rinsed, and sanitized. -3-
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. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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. Observed 3x containers of pho prepared yesterday evening with today’s date, 3-flavor fish sauce held past 7 days (exp 2/22) and 2x containers of thawing chicken without pull dates. CDI - Allowed PIC to add pull dates to chicken, correct label for pho and voluntarily discard expired food. Improvement in date marking noted. Kept at half demerits. -1.5-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed two dented cans stored with intact canned goods. CDI - PIC removed dented products for disposal. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT VIOLATION: 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 several scoop handles resting on dry goods and several submerged inside of various dry goods inside of their containers. -0.5- |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Observed small single service plastic containers being re-used for sauces at the make line. CDI - Containers discarded. Discontinue this practice. -0- |
|
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 flooring behind cooking equipment and in dry storage areas in need of cleaning. Also observed hood/ansul system accumulating grease and dust. Clean as these are over food prep areas/cookline. -0- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on shelving on top of container of cumin seasoning. -0- |